Photo: Intodustin · CC BY-SA 4.0 · Wikimedia Commons

Sikkim · Breakfast

Gundruk Paratha

Traditional 30. Gundruk Paratha recipe

🧺 Ingredients

• 2 cups whole wheat flour (250g)
• ½ tsp salt (3g)
• 1 tbsp oil (15ml)
• ¾ cup warm water (180ml)
• 150g gundruk (fermented mustard leaves), soaked and squeezed dry
• 1 medium onion (100g), finely diced
• 2 green chillies (8g), minced
• ½ tsp turmeric
• ½ tsp garam masala
• 1 tsp salt (5g)
• Oil for layering (3 tbsp, 45ml)

👩‍🍳 How to make Gundruk Paratha

1. Mix flour and salt; add oil and water; knead to soft, smooth dough.
2. Cover; rest 15 minutes.
3. Heat 1 tbsp oil in pan.
4. Add onion; fry 2 minutes until softened.
5. Add green chillies; fry 20 seconds.
6. Add gundruk, turmeric, garam masala, salt; mix well; cool.
7. Divide dough into 8 equal parts; roll each into thin circle (15cm).
8. Spread thin layer of oil on dough; place 2 tbsp gundruk filling in center.
9. Fold edges inward, creating parcel; roll gently to flatbread shape (3–4mm thick).
10. Heat tava/griddle over medium-high heat; lightly oil.
11. Place paratha on hot tava; cook 2 minutes until light brown spots appear.
12. Flip; cook 2 minutes.
13. Press gently with spatula; drizzle oil on edges.
14. Both sides should have brown spots and be slightly crispy.
15. Serve hot with yogurt or dal.
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