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Murungai Keerai Roti1
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5 from 2 votes

MURUNGA KEERAI ROTI

Murunga Keerai has a lot of nutrients, and is ideal for the summer heat. Mixing it with chapathi, and adding spices to it makes it a delicious dish. This recipe is easy, and healthy.
Prep Time10 mins
Active Time25 mins
Total Time35 mins
Course: dinner
Cuisine: South Indian
Keyword: drum stick leaves, murunga keerai, south indian
Yield: 15 PIECES
Author: SRIMATHI SUNDARARAMAN

Materials

  • 2 Cups Murunga keerai Drumstick Leaves
  • 2 Cups Wheat flour
  • 1 tsp Red chilly powder
  • 1 tsp Carrom seeds
  • 1/4 tsp Turmeric powder
  • 1/2 tsp Garam masala powder
  • 1 tsp Jeera powder
  • Salt To taste
  • 2 tsp Oil

Instructions

  • Wash and clean the murungai keerai.
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  • Finely chop the leaves and take the chopped leaves in a bowl.
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  • Add wheat flour.
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  • Add red chilly powder, carrom seeds, garam masala powder, turmeric powder, jeera powder and salt.
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  • Add 2 tsp oil and mix well and knead it.
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  • Knead it to a smooth dough. If required add water little by little. Rest it for 5 minutes.
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  • Divide that into 15 small balls. Roll it into thin roti. Place it in a hot tawa.
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  • After one side is cooked turn it and cook the other side.
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  • After both the sides are cooked brush some oil and take it out. Serve it hot with dal or any gravy of your choice.
    Murungai Keerai Roti

Notes

  1. Plain curd and pickle will also go well with this.