Munagaku Podi Paratha
Munagaku Podi Paratha is the kind of everyday roti that earns its place on the table without any fuss. Zesty Munagaku Podi is kneaded straight into the atta dough, so every layer carries the earthy, faintly grassy warmth of dried moringa leaves, cumin, and karivepaku. Roll it out, roast it on the tawa with a little ghee, and breakfast or dinner is sorted.
Prep: 20 min | Cook: 15 min | Serves: 3 | Difficulty: Easy
Ingredients
- 2 tbsp Zesty Munagaku Podi
- 2 cups gehun atta (whole wheat flour)
- 3/4 cup water, lukewarm
- 1 tsp ghee (neyyi), plus extra for roasting
- 1/2 tsp salt
- 1 tbsp (optional) Toasty Flaxseed Podi (for extra fibre and crunch)
Method
- In a wide mixing bowl, combine the atta, Zesty Munagaku Podi, salt, and ghee. If you are adding Toasty Flaxseed Podi, mix it in at this stage too.
- Pour in the lukewarm water a little at a time and knead into a soft, smooth dough — it should not stick to your hands but should press easily without cracking. The dough will have a faint green-grey tint from the moringa. Cover and rest for 15 minutes.
- Divide the dough into 6 equal portions. Roll each one out on a chakla into a round about the size of your palm — no thicker than a ten-rupee coin.
- Heat a tawa on medium-high until it is hot. Place a paratha on it and cook for about 45 seconds until small bubbles appear on the surface and the underside shows light golden spots.
- Flip, spread a small knob of ghee on the cooked side, press gently with a spatula, and cook for another 45 seconds until both sides are evenly golden with a few darker patches.
- Serve hot with achaar, curd (perugu), or a simple dal on the side.
✓ High Protein | ✓ High Fibre | ✓ Rich in Iron | ✓ Rich in Calcium | ✓ Rich in Potassium