MORINGA ALOO PARATHA RECIPE - soft, delicious potato masala stuffed Whole wheat flour moringa leaves paratha (Indian flat bread); all you need is just achaar (spicy Indian pickle) or even just some mango chutney and/or an Indian gravy/sauce/curry to complete your meal! Jump to Recipe Print Recipe With pantry friendly Indian spices in the filling (aloo/potato mixture) and nutritious chopped moringa leaves in the paratha dough, making a delicious, healthy, satisfying, homemade Aloo Paratha could not be easier or healthier. I could not resist making a side with it (AKA Indian curry masala) to dunk my parathas along with a fresh salad and make it a totally sumptuous and filling lunch/dinner meal; the way we love to enjoy their meal.
MORINGA ALOO PARATHA
With a huge moringa tree in our garden, I get to enjoy this leafy super food any time I want! This time when getting ready to make my hubby’s favorite aloo paratha, I could not resist stirring in some chopped moringa leaves in the paratha dough! Sometimes, I love making my paratha or roti dough with some chopped or pureed greens, be it spinach, kale, methi or fenugreek leaves etc. like this Kale Paratha. This time, it was the turn of moringa leaves. Filling is basic; just some boiled, peeled mashed potatoes spiced up with some garam masala powder, salt, chopped cilantro and a dash of red chili powder (cayenne powder) along with a squeeze of lemon juice to amp up the taste. Just make the paratha dough (with added chopped moringa leaves), roll into discs, fill with the prepared aloo or potato filling, roll again and then shallow fry on a cast iron pan, drizzling with some oil until almost crisp and golden brown on both sides A sneaky and delicious way to include moringa leaves in your family’s diet don’t you think? Enjoy as such with just some yogurt and/or some pickles or curry!
INGREDIENTS NEEDED TO MAKE MORINGA ALOO PARATHAS
Moringa leaves – If you can find fresh moringa leaves, that’s fantastic. But if you cannot, then use dried ones, powdered or even some chopped spinach, fenugreek or kale leaves instead. If you cannot find any, then make plain paratha dough. Whole wheat flour – this is the main ingredient in parathas. I sometimes use multigrain flour instead too. Potatoes – Duh! These are aloo parathas! Just wash, boil, peel and mash to make the filling. Spice powders – garam masala powder, red chili powder (or cayenne pepper powder/Kashmiri red chili powder), haldi/turmeric powder, black pepper powder. Other ingredients – freshly chopped cilantro leaves, lemon juice and some Pink salt or regular salt to taste. Of course, cooking oil is a must for shallow frying the parathas. For a richer flavor, you can use ghee instead too.
HOW TO MAKE MORINGA ALOO PARATHA
Make the potato filling: Pressure cook 2-3 small potatoes in a pressure cooker (for 15 minutes) or on stove top until fork tender and cooked. Cool, peel and mash to a almost smooth texture. To this, add the spice powders: 1 teaspoon Kashmiri red chili powder, 1 teaspoon garam masala powder, Salt to taste and ¼ teaspoon of hing or asafetida powder; add a handful of chopped cilantro or coriander leaves. Add some lemon juice (about 1 to 1 ½ tsp). Mix well to form a smooth potato dough.
Filling is ready. Make the paratha dough: In a mixing bowl, add 1 ½ cups of atta or whole wheat flour. To this, add salt to taste, ½ teaspoon of haldi or turmeric powder, dash of black pepper powder and 2 cups of moringa leaves, chopped roughly. Mix well and then add 1 teaspoon flax seed powder. This is optional but adds a bit of more nutrition to your paratha. Add enough water to mix and form a non sticky dough. Knead well for 3-4 minutes to form a smooth and pliable dough. Spread some oil over the dough, smear on top and keep covered in an airtight container to rest for at least 30 minutes.
Make moringa aloo parathas: When ready to make parathas, knead the dough again and form into big ping pong sized balls. Using some flour to dust, roll each ball into a small disc; about 3 inches in diameter. Place a small ball of potato filling in the center. Bring the sides of the dough disc over the filling to cover completely. Remove excess dough, seal the opening well and roll again to a smooth ball. Continue making filled dough balls…as many parathas as needed. Time to roast the moringa aloo parathas: Heat a cast iron griddle. Using more flour, roll the filled paratha dough again; using gentle rolling and pressure to avoid any filling from coming out; to a medium thick large disc. Place the rolled paratha onto the hot griddle. Cook on medium heat. When you see bubbles on top, flip the paratha. Drizzle some oil on and around the paratha. If rolled properly, it will puff up beautifully. If it does not, no worries! Parathas will still come out wonderful. When cooked and paratha has golden brown spots on both sides, remove onto a serving plate. Continue making as many parathas as needed and refrigerate the rest of the paratha dough and potato filling in air tight containers to make another day. Enjoy and Happy cooking/Eating!
SERVING SUGGESTIONS:
Serve, crisp on the outside and soft and delicious on the inside nutritious, delicious Moringa Aloo Parathas with your choice of side or dip. They taste so good by themselves; you may need only a bowl of curd/yogurt/raita or just some Indian pickle and some fresh salad on the side to complete your meal. We enjoyed these delicious, nutritious parathas with Kashmiri Dum Aloo and a fresh Carrot-Radish.
And a couple of days later, on popular demand, had to make them again to enjoy with some delicious white peas curry called Ragda which we normally eat with aloo tikkis or patties or cutlets…a lip smacking Indian street food chaat along with a quick tomato pulao!
They come out so, so delicious and being absolutely healthy too, Moringa Aloo Parathas will definitely be in your “to make often” list for sure! So, do try my friends. You will not be disappointed. If you are a paratha lover, then do check out these too:
Sweet Potato Parathas Kale Parathas Mixed Vegetable Paratha Lauki Parathas with Carrots Methi Laccha Parathas
HERE IS HOW I MADE MORINGA ALOO PARATHA (SAVE OR PRINT RECIPE CARD)
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1 teaspoon Kashmiri red chili powder, 1 teaspoon garam masala powder, salt to taste and ¼ teaspoon of hing or asafetida powder along with a handful of chopped cilantro or coriander leaves. If you like my posts and recipes, do not forget to Pin, Share, comment in the box below or like my Facebook page Don’t forget to follow me on: Facebook @ curryandvanilla Pinterest @ curryandvanilla Instagram @ curryandvanilla16 Twitter @ curryandvanilla Google Plus @ Vanitha Bhat Have fun cooking, eating and sharing!!!!
