Sorrel Leaves Paratha / Gongura Paratha (Write For Us Contest Entry - 52)
by Sharanya Palanisshami Sorrel leaves is called as gongura in andhra. In tamil nadu it is called p...
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.
- 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.