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Moringa Paratha, Lehsun Chutney

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Moringa Paratha, Lehsun Chutney

Moringa Leaves Recipe | Moringa Paratha with Garlic Chutney | Drumstick for Weight Loss Kunal Kapur

  • Suitable for vegetarian
  • 30 mins
  • Serves 6
  • Medium




  • Moringa Leaves (chopped) – 1cup
  • Whole wheat flour (Atta) – 2cups
  • Gram Flour (Besan) – ¼ cup
  • Green chilli chopped – 1tsp
  • Onion chopped – 3tbsp
  • Ginger chopped – 1tsp
  • Coriander seeds (pounded) – 2tbsp
  • Cumin seeds – 2tsp
  • Salt – to taste
  • Turmeric – ½ tsp
  • Water – as required
  • Oil – a dash
  • Ghee – as required

For Garlic Chutney

  • Oil – 4tbsp
  • Heeng – ½ tsp
  • Cumin – 2tsp
  • Curry leaves – a sprig
  • Garlic cloves – 15nos
  • Kashmiri Dry Red Chilli (soaked) – 12nos
  • Water – ¾ cup
  • Jaggery (Gur, small chunks) – ¼ cup
  • Lemon – 1no
  • Salt – to taste

Moringa Tea Recipe

  • Moringa Leaves (dried) – 1tbsp
  • Hot water – 1cup



For the Parantha

Take a large bowl with your flour, add roughly chopped moringa leaves, besan, finely chopped green chilli, onion, ginger, pounded coriander seeds, cumin, turmeric and salt to taste, and mix thoroughly. Add water as required and knead it into a stiff dough and cover it with some oil - set aside to rest Divide the ball of dough into smaller portions to be rolled out and rest. Generously flour your work surface, and press the ball of dough to be slightly flatter. Roll out the paratha with a rolling pin lightly keeping in mind to not puncture it and brush it with ghee. Fold it into a 3-fold rectangle, apply ghee, and then into a square and roll it out again into a square. Dust off the excess atta and plop onto the pan. Flip it twice to make sure it’s cooking on both sides and drizzle some ghee/oil on top. Once it’s perfectly cooked, take it off the heat and serve hot!


For the Lahsun Chutney

Heat some oil in a pan and add hing, cumin seeds and mustard leaves to it with garlic. Once toasted, add some soaked kashmiri red chillies to the pan along with some water, jaggery and lemon - salt to taste. Reduce the water and allow it to cool before blending


Tips and Tricks while making Paratha

The dough for paranthas are supposed to feel tight. It’s also extremely essential to rest after kneading and after dividing it into smaller balls. You can also dry and use the moringa leaves as a powder. The dried moringa leaves can also make teas. Moringa also has a host of health benefits and can be added as a supplement to all kinds of dishes like dal, sabzi, pulao, and the likes.


Extra shots- Benefits of Moringa Tea.

Moringa leaves are the leaves of drumstick tree also called Saujana.
It is a tree native to india and both the drumstick and the leaves are considered superfoods.
It is good for skin and hair, high in calcium, good for the heart, helps in healing wounds, helps lower blood pressure.
Moringa flowers are used for making subzi, leaves are added to dal and drumstick is used in sambar.
Tell the sambar story
The leaves can be dried in the sun, shade or in an oven and kept for later use.


How to make Moringa Tea at home- Moringa Tea Recipe

Add dried mooring leaves to hot water, cover an let it brew for 2-3mins. Strain and serve mooring tea hot.
You can also powder the leaves and then add to hot water and serve without straining.

Chef Kunal Kapur

Having served the world with his delicious delicacies, Chef Kunal Kapur is revered by every food connoisseur. An all-in-one Indian celebrity chef, restaurateur, and media personality, Kunal Kapur has helped all of us get a taste of his cooking secrets through his cookbooks.

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