Green is the fresh emblem of well founded hopes. In blue the spirit can wander, but in green it can rest. -Mary Webb.
The green garlic season is here and we need to make the most of it before it’s unavailability in the market. I just love these green garlic blades and I am fascinated by its nutritional benefits. Having said that, I am still exploring ways to incorporate it in our food while it’s in season.
Green Garlic also known as Spring Garlic is basically Garlic which is pulled out from the ground before it starts forming the cloves and has a small blub. The early extraction gives these leaves a mild, fresh and sweet taste as compared to the regular Garlic.
Health benefits of Green garlic:
Green Garlic is packed with an antioxidant called Allicin. It works as an active ingredient in reducing cholesterol, reduces inflammation in the body, prevents cold, cough and flu. This powerful antioxidant also helps in boosting immunity and helps in cell regeneration caused due to oxidative stress.
Here is a simple hara lasan roti (green garlic) recipe that I stirred up to go with malai paneer gravy. It came out effortless and yummm. Do give it a try. Another recipe that my family relishes is Bohra Hara Lasan Keema that’s on my blog.
Let’s get started:
1. Wash the green garlic leaves. Chop it and keep aside.
2. Finely chop onion, green chilly and 2 garlic cloves.
3. In a pan heat oil, add chopped onion, garlic and green chilly. Sauté till onion become soft(don’t allow to brown). Once onions are soft add kasuri methi, crushed cumin and some chat masala powder. Stir for 1-2 seconds.
4. Add the chopped green garlic and stir till the leaves appear to start wilting (about 20 seconds )and transfer to a mixing bowl. (This step is important so that some hard bulb ends of the leaf become soft and makes it pliable while rolling the roti dough.) Don’t over cook the leaves!
5. Add one cup of all purpose flour and 1 3/4th cup of wheat flour. (You can use only wheat flour too). Add salt to taste.
6. Stir in the flour with the green garlic mixture and knead it till it comes together into a lump. We haven’t used water yet, as the liquids released from the garlic mixture is bringing the dough together just fine. If you feel the need for more liquid add water just a tbsp at a time, until you knead the mixture to a soft dough. (I just added 2tbsp of Laban that was lying in front of me, because.. why not?)
7. Allow the dough to rest for about 10 mins. Make balls of the desired size and roll to evenly flat rotis.
8. Heat a frying pan(I use my trusted cast iron griddle). Place the roti and allow to cook till the surface of roti changes color. (1-2mins). Flip the roti and cook for 2-3 mins( look for small bubbles form on the surface). Flip again, drop a blob of ghee and flip again for the last time. Green garlic (hara lasun) roti ready! Pair it with the gravy of your choice.
9. Green garlic roti. Serve with or without a blob of butter on top. Taste good anyway. Enjoy!
Ingredients
- All purpose flour-1 cup
- Wheat flour- 1 3/4 cup
- Green garlic leaves- 2 cups(chopped)
- Onion- 1 medium
- Garlic cloves- 2
- Green chilly- 1( more if desired)
- Kasuri methi- 1tsp
- Cumin crushed- 1 tsp
- Chat masala powder- 1 tsp
- Oil- 2 tbsp
- Water as required
Directions
- 1Wash the green garlic leaves. Chop it and keep aside.
- 2Finely chop onion, green chilly and 2 garlic cloves.
- 3In a pan heat oil, add chopped onion, garlic and green chilly. Sauté till onion become soft(don’t allow to brown). Once onions are soft add kasuri methi, crushed cumin and some chat masala powder. Stir for 1-2 seconds.
- 4Add the chopped green garlic and stir till the leaves appear to start wilting (about 20 seconds )and transfer to a mixing bowl. (This step is important so that some hard bulb ends of the leaf become soft and makes it pliable while rolling the roti dough.) Don’t over cook the leaves!
- 5Add one cup of all purpose flour and 1 3/4th cup of wheat flour. (You can use only wheat flour too). Add salt to taste.
- 6Stir in the flour with the green garlic mixture and knead it till it comes together into a lump. We haven’t used water yet, as the liquids released from the garlic mixture is bringing the dough together just fine. If you feel the need for more liquid add water just a tbsp at a time, until you knead the mixture to a soft dough. (I just added 2tbsp of Laban that was lying in front of me, because.. why not?)
- 7Allow the dough to rest for about 10 mins. Make balls of the desired size and roll to evenly flat rotis.
- 8Heat a frying pan(I use my trusted cast iron griddle). Place the roti and allow to cook till the surface of roti changes color. (1-2mins). Flip the roti and cook for 2-3 mins( look for small bubbles form on the surface). Flip again, drop a blob of ghee and flip again for the last time. Green garlic (hara lasun) roti ready! Pair it with the gravy of your choice.
