Sorrel Leaves Paratha / Gongura Paratha (Write For Us Contest Entry - 52)
Sorrel leaves is called as gongura in andhra. In tamil nadu it is called pulichaikeerai because of its sour taste. Sorrel leaves are rich so...
- Wheat flour – 2 cups
- Salt - As per taste
- Water - To make the dough To grind:
- Sorrel Leaves/Gongura leaves - Handful
- Garlic - 3 cloves
- Ginger - 1 inch piece
- Green Chillies - 3
- Oil - As required
Wash the sorrel leaves and cook with little water for 2 minutes.
Let it cool and add green chillies, garlic and ginger to it.
Grind it to form a fine paste.
Add the grounded paste and salt to the flour. Knead well. If water is needed can sprinkle little. Let the dough to rest for ten minutes.
Take a small ball of the dough and press into thin chapathi. Heat a pan and toast the paratha on both sides with little oil. Gongura paratha is ready to serve.
Serves: 6 parathas
Gongura paratha can be served with raita.
Contributed By: Sharanya Palanisshami