Friday, August 3, 2012
Turnip Greens Paratha / Flatbread
Turnip Greens - 1 bunch
Whole Wheat Flour - 2 cups + extra for rolling the parathas
Oil - 1 tsp + 1 tsp
Cumin Seeds - 1/2 tsp
Ajwain / Carom Seeds - 1/2 tsp
Turmeric - 1/4 tsp
Roasted Coriander powder - 2 tsp
Roasted Cumin Powder - 1/2 tsp
Red Chili Powder - 1/2 tsp
Cooked Lentils - 2 tbsp (any red or yellow cooked leftover lentils or dal can be used)
Yogurt - 2 tbsp (If you don't have cooked lentils, increase the amount of yogurt)
Olive Oil/ Ghee for cooking the parathas
Wash the turnip greens and remove the top stems. Thinly chop the greens.
Heat 1 tsp of oil in a skillet. Add the cumin seeds and carom seeds. Once they begin to sizzle, add the chopped greens. Sprinkle turmeric powder and cook on medium high heat till the greens are wilted and most of the liquid has evaporated. Add salt, coriander, cumin and red chili powder and mix well. Cook for a minute more and keep aside to cool down slightly.
Add salt, boiled lentils and cooked greens to the whole wheat flour and knead well. If the dough is dry keep adding yogurt 1 tbsp at a time. There is no need to add any extra water. The moisture from the cooked lentils and yogurt should be sufficient to make a soft pliable dough.
Heat a cast iron skillet over medium high heat. Roll out parathas using some whole wheat flour for rolling. Cook the parathas on both sides with a little ghee / olive oil. Serve hot with tomato chutney / ketchup.