Muringa leaves are high in iron content. That’s why it’s called the gold among the greens. Kids and adults can enjoy this recipe equally. You will not experience the strong flavor of the muringa leaves when you make it as chapatti. Easy way to take the leaves out of the muringa stem is to wash and wrap the stems in newspaper and keep it outside overnight. The next day just shake the stems and you will get the leaves separated.

Preparation time: 20mts

Cooking time: 2 mts for each chapatti

No: of chapattis: 12

Ingredients for the chapatti:

• Wheat flour / Atta flour – 2 cups
• Muringa leaves – 1 cup
• Garlic cloves – 3
• Turmeric powder – ½ tsp
• Salt – 1/4 tsp
• Water – ~ 1 cup

1. In a heated pan add oil. When the oil is heated add in the garlic slices and sauté it till it’s cooked. Be careful not to burn the garlic. Add in the muringa leaves and turmeric and a pinch of salt and cook for 2 mts or till the leaves are shrinked in size. Keep it aside to cool. When it’s cooled grind it in a mixer to make a smooth paste.
2. In a big bowl add the flour and salt and the grinded muringa paste and mix well. If you need water, add bit by bit to make a smooth dove. Do not add water the way you make normal chapattis. Since we are adding the muringa leaves the dove comes together very easily.
3. Make 2” size balls out of the dove and roll it into chapattis/ flat bread
4. Since the dove is very soft, don’t give too much pressure while rolling it out.
5. Cook in a flat pan on both sides. You can add butter or clarified butter to make the chapattis taster.

Notes:

• You can use this as a wrap as this chapattis will stay moist for a long time.
• Add in grilled chicken, salad and yogurt sauce and it’s a perfect choice for your kid’s lunch pack.