Hot parathas are liked by everyone with a blob of butter on top of it or with spicy mango pickle, curd, sauce etc. Here I am presenting a healthy herb paratha which is known as basil or ram tulsi.
Basil, Thai basil, sweet basis is a common name of the culinary herb Ocimum Basilicum. Basil is originally native to India. Depending on the species and cultivar, the leaves may taste somewhat like anis with a strong, pungent, often sweet smell. It is also used in Ayurvedic medicines. I used to put them in Kadha (Kashayam). It is used at the last moment for culinary use to preserve the aroma.
It is a rich source of dietary fiber, vitamins and minerals viz. A, B, C, E & K, Calicum, iron, magnesium, manganese, phospherous, potassium, sodium and Zinc. it provides a wide range of health benefits, from treating nausea to indigestion, diabetes, constipation, respiratory problems and so forth.
The seeds are collected and stored and used for making Falooda. It is known as subja or tukamaria.
The paratha made out of this was really awesome when it is served hot with Sauce, Mango Pickle and Curd since the leaves were freshly picked from my balcony garden.
watch youtube: basil paratha
Let us look at the recipe now:
Ingredients:
1 cup wheat flour
1/2 cup chopped basil leaves
1 tsp green chilli paste
1/2 tsp garlic paste
2 tsp dhania powder
2 onion chopped
1 tsp white sesame seeds
a generous pinch of asafoetida
a generous pinch of hing powder
a generous pinch of amchur powder
a pinch of turmeric powder
1/2 tsp red chilli powder
1 tsp garam masala powder
salt as per taste
ghee for making parathas.
Method:
Pluck the basil leaves from the plant, wash and chop them finely. In a mixing bowl add all the ingredients except ghee and mix well. Add water slowly and make a smooth dough out of it.
divide into equal portions and roll the parthas.
Heat a non stick tava, cook the parathas from both the sides, apply ghee, serve hot with sauce, pickle, curd or as it is. you can also serve it with dal, or any north indian gravy curry.
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Basil, Thai basil, sweet basis is a common name of the culinary herb Ocimum Basilicum. Basil is originally native to India. Depending on the species and cultivar, the leaves may taste somewhat like anis with a strong, pungent, often sweet smell. It is also used in Ayurvedic medicines. I used to put them in Kadha (Kashayam). It is used at the last moment for culinary use to preserve the aroma.
It is a rich source of dietary fiber, vitamins and minerals viz. A, B, C, E & K, Calicum, iron, magnesium, manganese, phospherous, potassium, sodium and Zinc. it provides a wide range of health benefits, from treating nausea to indigestion, diabetes, constipation, respiratory problems and so forth.
The seeds are collected and stored and used for making Falooda. It is known as subja or tukamaria.
The paratha made out of this was really awesome when it is served hot with Sauce, Mango Pickle and Curd since the leaves were freshly picked from my balcony garden.
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| Basil leaves paratha |
Let us look at the recipe now:
Ingredients:
1 cup wheat flour
1/2 cup chopped basil leaves
1 tsp green chilli paste
1/2 tsp garlic paste
2 tsp dhania powder
2 onion chopped
1 tsp white sesame seeds
a generous pinch of asafoetida
a generous pinch of hing powder
a generous pinch of amchur powder
a pinch of turmeric powder
1/2 tsp red chilli powder
1 tsp garam masala powder
salt as per taste
ghee for making parathas.
Method:
Pluck the basil leaves from the plant, wash and chop them finely. In a mixing bowl add all the ingredients except ghee and mix well. Add water slowly and make a smooth dough out of it.
divide into equal portions and roll the parthas.
Heat a non stick tava, cook the parathas from both the sides, apply ghee, serve hot with sauce, pickle, curd or as it is. you can also serve it with dal, or any north indian gravy curry.
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| basil flowers |
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| basil leaves and flowers |
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| basil leaves |
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| sabja in water |
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| dried basil seeds |
lovely parathas
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