I previously wrote about my experience with mullu murungai leaves and how to prepare them for cooking. Those posts explain how to clean and ready the leaves; once prepared, making this vibrant roti is quick and simple. The bright green color is especially appealing to children — my daughter loved it. Serve these rotis with any curry or gravy you prefer for a nutritious, flavorful meal.
Ingredients:
Wheat flour — 2 cups
Mullu murungai leaves (prepared) — 1 cup, tightly packed
Salt — to taste
Oil — 2 tablespoons (plus a little more for cooking)
Method:
1. Grind the prepared mullu murungai leaves into a smooth paste.
2. In a bowl, combine the wheat flour and salt, mixing evenly.
3. Add the leaf paste and 2 tablespoons of oil to the flour. Mix until the mixture is uniform and the color is evenly distributed.
4. Gradually add water and knead into a soft, pliable dough. The dough should not be too sticky or too stiff.
5. Cover the dough and let it rest for about 30 minutes. This helps the dough relax and makes rolling easier.
6. Divide the dough into small, equal portions and roll each portion into a smooth ball. Dust lightly with flour and roll each ball into a thin disc.
7. Heat a tawa or flat skillet over medium heat. Place a rolled disc on the hot surface and cook, drizzling a little oil around the edges. Flip and cook until both sides are golden and cooked through.
8. Keep the cooked rotis warm in a covered container. Serve hot with your favorite gravy or curry.
Tips:
– Adjust the amount of leaf paste to control the color and flavor intensity. – If the dough feels dry, add water a teaspoon at a time; if too sticky, add a little more flour. – These rotis pair well with vegetable gravies, dals, or yogurt-based sides.
Other recipes using these leaves:
Mullu Murungai Adai
Mullu Murungai Poori
This recipe is shared for a kids-focused color-themed event celebrating playful, wholesome cooking.