The following recipe is what I consider part of my inheritance from my mother-in-law. This is the first time I made it, n beleive me, it is a treasure of a recipe. The flavours were incredibly special, n the end product was a delight on your tastebuds…….
I never knew something like “hara lahsun” even existed. I would see it at the vegetable vendor, but never could distinguish it from the spring onions. That’s when my MIL told me that though they look exactly like the spring onions, the bud (i.e, the lower white part) is way much smaller than the onions. This is the first time I used them in anything at all, though when my MIL is here she often buys them, n uses them in the dishes that she makes.
50 gms (4/5 stems) – hara lahsun / spring garlic
1/2 cup – fresh fenugreen leaves finely chopped
5 green chillies
1 onion – chopped finely
2 cups – wheatflour
1/4 cup – milk(room temp)
salt to taste
ghee / butter for shallow frying
In a big bowl, add the wheat flour.
Add the spring garlics chopped very fine & washed
Then add the fenugreen leaves chopped very fine & washed.
Add the onions, green chillies chopped & salt.
Add the milk & mix well.
Now add required quantity of water to knead into a smooth dough. Dont use too much water, coz the dough will turn sticky and difficult to roll.
Heat the girdle / tawa.
Roll the dough into chappatis & shallow fry on the tawa using some ghee/butter or oil – as you like it.
I made mine piping hot (in terms of chillies) and served it with red-hot chilly pickle and plain creamy curd. The chilli pickle was made by MIL, n I shall be posting the recipe soon.
It was a blend of flavours & tasted really really good.
I think this one nutritious breakfast to be served either to kids or packed for lunch.