Ground Elder Paranthas
Makes: 6 Paranthas
Preparation time: 20 minutes. Dough resting time: 10 minutes
Rolling out/cooking time: approx. 25 minutes
Suitable for: Vegetarians, Vegans (use a vegetable oil to brush each side of parantha) and those on a gluten free diet
Make use of those young ground elder leaves growing in the garden before they start to flower. Similar in taste to methi parathas, ground elder is a herb that is considered to be beneficial for for those with inflammatory disease, such as gout, but please seek medical advice for your own particular condition.
Serve piping hot with any curry, yoghurt and pickle or chutney.
Gluten-free ground elder paranthas
Ingredients:
For the filling:
1 tablespoon oil
1 teaspoon of cumin seeds
3 spring onions, the white part and the tender green stem, finely chopped
50g young ground elder leaves, washed and chopped
1 clove garlic, crushed or finely grated
½ green chilli, finely chopped
¾ teaspoon salt
¼ teaspoon turmeric
¼ teaspoon garam masala
For the dough:
200g gluten-free chapati flour (I use Eurostar Food Gluten Free flour) or ordinary chapati flour if not on a gluten-free diet.
1 tablespoon of plant based milk (dairy for non-vegans)
70 - 80ml water
Extra gluten free chapati flour for dusting and rolling out
Oil to brush each side of the parantha (ghee can be used by non-vegans)
Method:
Make the filling:
Heat the oil in a frying pan. Add the cumin and allow it to sizzle.
Add the chopped spring onions and fry on medium heat until soft, about five minutes
Add the crushed garlic and chilli, stir and cook for a minute or so.
Add the salt, turmeric and garam masala, stir to incorporate into the fried onions. Cook for a further minute or so.
Add the chopped ground elder leaves, stir and cook on medium heat until wilted and cooked, about 5 minutes.
Take off the heat and set aside to cool.
Making the parantha dough and paranthas:
Place the flour in a bowl, add the milk and combine.
Add the ground elder filling, mix the contents together until a crumb like consistency forms
Pour in the water a small amount at a time, mix/knead to form a pliable dough.
Knead for a few minutes until the dough feels smooth, dipping your fingers in the water to add additional water if needed.
Cover the bowl with cling film and allow the dough to rest for 10 minutes or so.
Place the tawa or frying pan on the hob and heat on a medium to hot setting
Knead the dough once again for a couple of minutes then divide into six portions. If the dough feels too soft at this stage, roll it in thin dusting of dry chapati flour.
Starting with one portion, knead this again using your hands to form a ball and then flatten slightly with your fingertips.
Dust each side and roll out into a circular parantha approximately 6 inches in diameter using additional flour to dust where needed
Place the parantha on the hot tawa and allow it to cook partially on one side for a couple of minutes. Turn the parantha over and allow this (raw) side to cook for a few minutes checking a couple of times and pressing lightly around the edges if needed to ensure this side is fully cooked.
Turn the parantha back over once this side is fully cooked and coat the cooked side of the parantha with some ghee (c. ¼ teaspoon). Turn the parantha over once again and repeat the ghee coating process on this other side. Turn over once more and gently cook for a further 30 seconds or so. The parantha should be crisp on both sides yet soft in the middle
Remove from the tawa and place the parantha in a clean tea towel folded over on a warm plate.
Repeat steps 8 to 12 until all paranthas have been made.
Serve hot