Winter's special Moringa Methi Makki Parantha
Heat Moringa - 4 sticks chopped into large pieces.
Put into pressure cooker and cook for 6-7 whistles
Use masher to separate the pulp.
Use strainer to get the pulp and juice. If it has cooled down, boil is again.
Now, add salt, turmeric, coriander powder and 1 tsp til
Add methi leaves - roughly 250g
Finally, add 2 cups of makki kaa atta
Switch off stove and mix well.
Cover and leave for 10 minutes.
Now, knead well. Add a little oil on top.
When flattening out the dough, add til on both sides for extra crunch.
Thanks to Samad's kitchen for the original recipe video!
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