Moringa Leaves Chapati

Greens help our body to improve heamoglobin levels when consumed regularly. They are rich in iron and is part of every lunch meal in most of our neighbourhood. Moringa leaves is exceptionally good as compared to other varieties of greens or spinach available in the market. The juice extracted from the moringa leaves boosts our body immunity and protects us from various illness like cold and joint pain. This is by far from my personal experience.

I try to include moringa leaves in my meal twice in a week either by adding them in sambar or making ragi adai or chapati. Today's blog post is on the process of making chapati with moringa leaves. Do try it out and share your valuable feedback. Few side dish options for this roti would be
matar paneer,

dhal makhni and the list goes on.


1 cup whole wheat flour
salt to taste
1 tbsp wheat flour for dusting
1/3 cup of warm water
1/3 cup water at room temperature
2 tsp ghee or clarified butter
1/2 cup oil or ghee for cooking chapatis
1/2 cup tightly packed moringa leaves

Remove the stem part and separate the moringa leaves.

Wash the moringa leaves with clean water and add it to mixing bowl.

Then roughly tear the leaves or chop using knife.

Then add wheat flour .

Add salt.

Add ghee.

Mix the contents of the bowl thoroughly so that salt and ghee combines well.

Add warm water and let it stand for about 5 minutes. Do not knead at all. This step helps to make the chapatis more softer.

Now add enough water (at room temperature) and knead the dough for about 3-4 minutes.

Cover the dough with a lid or damp cloth and let it sit for about 20-30 minutes.

Make small balls with the dough and place it in kitchen countertop or chapati roller.

Dust the dough with some flour and make chapatis using the rolling pin.

Heat a tawa and add chapati once the tawa becomes hot.

After 15 seconds, flip over.

After 15 more seconds, flip over. Drizzle some oil or ghee.

Chapati is ready. Repeat the process with remaining dough and cook the chapatis.

Serve it with your favorite side dish. I served the chapatis with rajma masala.


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