Kulfa Saag (Purslane leaves) is similar to methi / fenugreek leaves but is slightly sour in taste. They are yummy in taste and can be prepared in many ways. Today I combined it with whole wheat flour to make some delicious and wholesome parathas that can be had as a breakfast / snack.
In fact you can enjoy them anytime of the day for a light meal, accompanied with raita, pickle, butter or any side dish. So check out the step by step pictorial recipe to prepare it.
- 1 cup whole wheat flour
- 2 cups kulfa saag / Purslane greens, chopped
- 1/4 tsp. salt
- 1/2 tsp. turmeric powder
- 1/2 tsp. coriander powder
- 1/2 tsp. cumin powder
- 1/4 tsp. asafoetida
- 2 green chilies, chopped
- 1 tsp. ginger, grated
- 2 tbsp. fried onions
- oil to shallow fry
In a bowl, combine all the above mentioned ingredients (except oil) and knead a stiff dough by adding water little at a time. Cover and keep aside for 20-25 minutes.
Divide into equal portions and roll each one into a round chapatti by dusting some flour. Heat a tawa / griddle and fry them by drizzling some oil.
Let it cook till it is golden brown in colour on both sides. Enjoy them with butter, pickle, any side dish or raita.
Mix all ingredients (except oil) & knead a stiff dough by adding some water.
Cover & keep aside for 20-25 minutes.
Divide into equal portions & roll each one into a round chapatti by dusting
some flour. Heat a tawa & fry them by drizzling some oil.
Let it cook till it is golden brown in colour on both sides. Enjoy them with
butter, pickle, any side dish or raita.
No comments:
Post a Comment