Muranga and Cheddar Parata ( moringa leaves and cheese flatbread)

 

One of my favourite Indian chefs is Tarla Dalal. Sadly she passed away a few years back, but her recipes live on.  This recipe is a simplified recipe of her Paneer Palak Paratha from her Indian Vegetarian Cookbook. We have a huge moringa tree, locally known as muranga. I wanted to make something healthy for the boys who are growing bigger each day ( Masha Allah). Plus I wanted to get them to eat vegetarian food now and try new food. 

To make this , I used a mixture of plain flour and atta flour , similar to Tarla Dalal's recipe. Instead of oil I used ghee and then added a puree of moringa leaves.

( the puree of moringa is made by adding about 2 cups of moringa leaves into boiling water, blanch and then puree with a few tablespoons of water. Store in small containers in the fridge, for a few days or in the freezer for a few months.) 

Then  I made a filling of cheddar cheese( or kraft cheese is fine) a little ginger, chilli, and coriander leaves.

Each dough ball is flattened a little and then a small amount of filling is added into the centre of the dough and folded in encasing the filling inside.

Then the dough is rolled into a thin circle and cooked in a frying pan brushed with a little ghee. 

I served this with my tarka dal, which went down well.  My usually slow eater finished this pretty fast so I call this a success. 

Yield: 8

Author: Nammi

Muranga and Cheddar Parata

Ingredients

• 1 cup plain flour, sifted
• 1 cup atta flour, sifted
• 1 tbsp ghee
• a little warm water
• 1/2 tsp salt
• 1/4 cup pureed muranga faiy ( moringa leaves ),  see note below
• 75g to 100g cheddar cheese, grated
• 1-2 green chillies, finely chopped
• 1 tbsp finely chopped onion
• 1/2  tsp grated ginger
• 1-2 tbsp finely chopped coriander leaves
• extra ghee to grease

Instructions

1. Sift the flour into a large bowl, stir in salt and make a well in the centre.
2. Add the muranga puree and ghee and mix it in and make a well again and add enough warm water to create a smooth dough.
3. Cover with a damp tea towel and set aside for a few minutes.
4. While the dough rests prepare the filling, mix all the ingredients together in a bowl, and set aside.
5. Divide the dough into 8 balls,  flatten each ball a little add a little filling side and close it in.  
6. Dust the workbench with some flour and roll the dough balls gently into a flat circle.
7. Heat a frying pan on medium heat, brush some ghee on the flatbread place it ( ghee side down) on the pan and cook for about 1-2 minutes then brush the top with more ghee and flip the flatbread to cook the top. 
8. Repeat with the rest of the flatbread. 

Notes:

Bring a saucepan filled with water, about half of the pan, Once it starts to boil, add 2 cups moringa leaves, cook for 2 minutes, drain on a colander and cool under tap water, place in blender with a few tablespoons of water and blender to a puree.

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