Mamta's Kitchen

Wild Garlic Leaves Roti

Jungli Lahsun Patte Ki Roti

Mamta Gupta

Wild garlic is also known as Ramsom in UK. It grows in many woodlandss and along the paths, starting from April to June. I have planted it in a corner for my garden for my own use. You have to keep it under control, because it can take over a lot of space, if kept unchecked. It grows wild in India too, but you have to find out where and then identify it properly.

I wilt it and add it to dough, to make roties/chapatties, Wild Garlic Leaves Paratha and a delicious Wild Garlic Leaves Raita. Wilted leaves can also be added to the dough of a bread loaf.

Wild Garlic leaves can be steamed and frozen, either whole or blended and put in small pots. See last 4 pictures.

Wild garlic grows across the UK from late winter until the end of spring. The leaves can be eaten raw or cooked and they taste milder than regular garlic. Lily of the Valley leaves look similar, but are poisonous. Before you start picking, check to make sure that the leaves you are picking smell of garlic.

Makes 10-12.

Ingredients

  • 1 decent sized bunch of fresh wild garlic leaves

  • 3 1/2 cups (approximately 500 gm.) chapatti flour (keep a little aside on a plate, to use for dusting)

  • A little flour for dusting.

  • Enough water to make dough.

Instructions

  1. Clean wild garlic leaves, removing any damaged leaves and hard stalks.

  2. Blanch in boiling water or steam in a microwave steamer on full power for 5 minutes.

  3. Drain in a colander, allow to cool. Mash or chop roughly (not into a paste).

  4. Do not use food processor for making this dough or it will grind the wild garlic leaves too fine and you will lose the texture. Place flour and wild garlic leaves in a bowl. Add enough water, a little at a time, to make a soft to firm..ish dough. If you are new to making roties, it is better to have dough that is not too soft. This way, it is easier to control it while rolling out. Experienced Indian cooks prefer softer dough, which make softer roties.

  5. Keep aside for 15-30 minutes and give it a quick knead to make it smooth.

  6. Rolling out and cooking chapatties:

  7. Heat a griddle or tava to medium hot.

  8. Break the dough into 10-12 portions and roll them into balls, using a little dry flour to dust. Keep them covered with a moist cloth. I make one ball at a time, while the previous chapatti is cooking.

  9. Dip one ball in dry flour and roll it out into a pancake like circle, dipping it in dusting flour from time to time, to stop it from sticking. It should be rolled from centre out. If the centre is thinner than edges, it will not balloon up.

  10. Put the roti on the heated griddle/tava. Turn it over when it changes colour to semi-translucent and you can see a few blisters on the under surface.

  11. Cook the other side same way and turn over again.

  12. To cook on a flame, pick the chapatti with tongs, flip over and place directly on a medium flame, it will balloon up. Move it around continuously, or it will burn. Cook on both sides, moving it from side to side. It should be cooked evenly all over.

  13. If you are new to it, it is easier to cook it under a hot grill. Place the chapatti under a pre-heated grill after step 13, instead of putting it on the flame. Turn it over when it balloons up or gets brown blisters all over. Cook the other side.

  14. Serve with any Indian dishes of choice.

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