11 January, 2013

Sorrel Leaves Paratha / Gongura Paratha (Write For Us Contest Entry - 52)


Intro:

Sorrel leaves is called as gongura in andhra. In tamil nadu it is called pulichaikeerai because of its sour taste. Sorrel leaves are rich source of iron, vitamin A and folic acid. It is rich in fiber and prevents constipation. Have a look at the Sorrel leaves paratha and I am sure you will love it.

Ingredients:
  • 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

Preparation:

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

Serving Options:

Gongura paratha can be served with raita.

Author: Sharanya Palanisshami

5 comments:

  1. Looks like a tasty paratha..Havent tried adding sorrel leaves to chapatior parathas... Looks good!!

    ReplyDelete
  2. Very different parathas... loved it..
    Reva

    ReplyDelete

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