Nasturtium paratha is a unique and flavorful spin on the traditional paratha. Made with whole wheat, this nutritious,flaky, delicious paratha pairs beautifully with dals, raitas, chutneys, and pickles for any meal.
Nasturtium
Nasturtium, is an annual plant belonging to Tropaeolum family. Tropaeolum majus is the common plant with vibrant color flowers that is a great addition to any garden. This plant is not only visually appealing but every part of the plant is edible too. The flower color varies from orange to deep red making it a perfect edible flower to add to any recipe or decoration.
Why Nasturtium Paratha
Now coming back to the flavor. If you are wondering about the flavor of this nasturtium, well, it has a mild peppery flavor that will remind you of watercress. Nasturtium has good amount of vitamin C and antioxidants. Thus making it a delightful and nutritious addition to any meal, perfect for those looking to experiment with new flavors and ingredients in their cooking. Like me!
I have nasturtium in my garden and love its vibrant flowers. Like I said earlier, every part of the plant - leaves, stem, flowers, seed, roots are all edible with chockfull of nutrients. You can pickle the seeds and use as a substitute for capers, check this pickled nasturtium seed recipe which will be a handy one.
Leaves with a mild peppery flavor are great in salads too. Incorporating nasturtium into parathas enhances the taste and adds a touch of gourmet elegance to a simple dish. The process of making nasturtium paratha involves preparing a dough with whole wheat flour, finely chopped nasturtium leaves, ginger, and garlic, along with traditional Indian spices such as cumin and turmeric powder. You may add the flowers too. Then shape and roll out the dough into flat circles and cooked on a griddle with a bit of oil until golden brown and crisp.
Ingredients to make Nasturtium Paratha
Whole wheat - This reciopes uses whole wheat as this gives the maximum and wholesome nutrition.
Nasturtium leaves - This recipe uses leaves and stems. They give a mild peppery flavor.
Salt - gives flavor.
Olive oil - A little to knead oil.
Ghee - This recipes uses ghee.You may substitute this with oil too.
Water - To knead the dough.
Cumin - Since the nasturtium leaves add a mild peppery flavor, cumin is the best addiiton that pairs well for the flavor profile.
Turmeric - Adds color and boosts immunity.
Ginger and garlic - These aromatics add flavor to the paratha.
Serving Suggestions
These parathas taste yummy as such. SO good. Although my way of serving these parathas would be with a simple Tadka Dal, you may also serve with yogurt, raita, or pickle. These parathas make such a comforting and easy meal. Now, that is what I love. Don't you?
Further, you can also pair this with simple Moong Dal Curry, Mughalai Moong Dal, Dal Makhni, or Slow Cooker Rajma for a protein rich side. Butter Cauliflower, Aloo Masala, and Green Sagu are comforting veggie sides for this nasturtium paratha.
Storage
This nasturtium paratha stays well for 24 hours at room temperature. If you want to keep it longer, I would recommend to keep it in fridge where it stays fresh for upto a week. This paratha also freezes well.
About the paratha series....
Parathas are our family favorite. They make any meal the best meal. In my paratha series, I am sharing delicious and nutritious parathas that I make for my family. These family favorites are made with whole wheat and helps you with clean eating and simple meals that you can count on. Here are the links:
Chocolate Cashew Coconut Caramel Stuffed Paratha
Kale Kabocha Paratha
Lentil Lifafa
Nasturtium Paratha
Ingredients
- 1½ cups Whole wheat flour
- ½ tsp Salt
- ½ cup Water
- ½ tsp Cumin
- ¾ tsp Ginger finely chopped
- ¾ tsp Garlic Finely chopped
- 1 cup Nastritium leaves firmly packed
- ¼ tsp Turmeric
- 2-3 tbsp Ghee/oil
- 1 tbsp olive oil
Instructions
- Add the whole wheat flour, salt, ginger, garlic, chopped nasturtium leaves, cumin, turmeric, and oil. Slowly add water and knead to a smooth dough. Cover and rest for 10-15 minutes.
![kneading the dough]()
- Divide the dough into six portions.
![dividing the dough into portions]()
- Take each portion, roll out to a 7-in disc dusting with flour as necessary.
![rolling the dough]()
- Brush it with a little mnelted ghee and roll it into a log. Slightly expend and roll into a coil. Then roll into a 7-in circular disc dusting with flour as needed. Repeat with the remaining dough portions.
![shaping and rolling the paratha]()
- Heat a cast iron pan. Place the paratha and cooked for a minute. Brush with ghee, flip and cook for 30-40 seconds. Brush with ghee and remove from the pan. Cook the rest of the parathas.
![cooking the paratha]()
- Serve nasturtium parathas hot/warm, or at room temperature with dal or pickle.
![nasturtium paratha]()
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