Vallarai / Brahmi leaves Chappathi is a nutritious and healthy one. Brahmi leaves are traditional plant in ayurvedic medicine. This is used in Ayurvedic medical practitioners for centuries for a variety of purposes, including improving memory, reducing anxiety, and treating epilepsy. It contains powerful antioxidants, may reduce inflammation, boost brain function, reduce anxiety & stress, help in reducing blood pressure levels, has an anti-cancer properties.

When I was a kid our family doctor who was practising Sidhdha medicine used to give us vallarai mittai(chocolate). He tells us about this Vallarai keerai / Brahmi leaves which helps in memory. So thats how I came to know about Brahmi leaves. This chappathi is very soft and healthy too. We can serve it with pickle and curd.

I got this recipe from my recipe book. When I got married, my mom and grandmom gave me a lot of recipes. I copied everything on my diary. This is one from that book. I am also attaching my handwritten recipe of this.

Check my other paratha recipes 

Methi matar paratha

Moong dal paratha

Lachcha paratha

Triangle Chappathi

Ragi phulka / Fingermillet Phulka

Aloo paratha

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Vallarai Chappathi / Brahmi leaves Chappathi

Niranjana Sankaranarayanan

Brahmi leaves are traditional plant in ayurvedic medicine. This has been used by Ayurvedic medical practitioners for centuries for a variety of purposes, including improving memory, reducing anxiety, and treating epilepsy. It contains powerful antioxidants, may reduce inflammation, boost brain function, reduce anxiety & stress, help in reducing blood pressure levels, has an anti-cancer properties.

When I was a kid our family doctor who was practising Sidhdha medicine used to give us vallarai mittai(chocolate). He tells us about this Vallarai keerai / Brahmi leaves which helps in memory. So thats how I came to know about Brahmi leaves. This chappathi is very soft and healthy too. It can be served with pickle and curd.

Check my other Paratha recipes

Lachcha paratha

South Indian Chappathi / Triangle Chappathi

Ragi phulka / Fingermillet Phulka

Aloo paratha

Moong dhal paratha

Methi matar paratha

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Prep Time 10 mins

Cook Time 20 mins

Total Time 30 mins

Course Breakfast

Cuisine Indian

Servings 8 Chappathis

Equipment

• Pan

Ingredients

  

For the dough

• 1 cup Wheat flour
• Ae req Salt
• To knead the dough Water

For the paste

• 2 tsp Ghee
• 1 tsp Oil
• 1 cup Brahmi leaves
• 2 tbsp Moong Dhal
• 1 No Tomato
• 2 Nos Green chilli
• 1 tsp Cumin seeds
• 1/2 tsp Turmeric powder
• 1 tsp Garam masala powder
• As req Salt

Instructions

 

• Cook moong dhal with little water and keep aside.
• Wash & Clean the Brahmi leaves well, remove the root and retain the thin stem.
• In a pan, add ghee, oil and saute cumin seeds.
• Then add roughly chopped green chillies, tomatoes, cooked moong dhal and cook until the brahmi leaves are cooked and the moisture is gone completely.
• While the tomatoes and the leaves are getting cooked, add turmeric powder, salt and garam masala into it.
• Once it is done, allow it to cool and grind it to a fine paste.
• The paste for the Vallarai Chappathi is ready.
• In a bowl add wheat flour, salt, ground paste and mix well with your hands.
• Donot add water in the beginning because the dough might become sticky.
• So sprinkle water little by little and knead it to make a soft dough.
• Finally apply ghee on the dough and allow it to sit for ten minutes.
• Take a small portion of the dough, dust it with wheat flour and roll it out to a thin chappathi.
• Heat the skillet, cook the chappathi on both the sides in medium flame with ghee.
• Vallarai Chappathi / Brahmi leaves Chappathi is ready to serve. Serve it with curd and pickle.

Video

Keyword Brahmi leaves chappathi, Chappathi, Healthy paratha, Paratha, Vallarai chappathi

INSTRUCTIONS

• Cook moong dhal with little water and keep aside.
• Wash & Clean the Brahmi leaves well, remove the root and retain the thin stem.
• In a pan, add ghee, oil and saute cumin seeds.
• Then add roughly chopped green chillies, tomatoes, cooked moong dhal into the pan.
• Cook until the brahmi leaves are cooked or the moisture is gone completely.

• While the tomatoes and the leaves are getting cooked, add turmeric powder, salt and garam masala into it.
• Once it is done, allow it to cool and grind it to a fine paste.

• The paste for the Vallarai Chappathi is ready.
• In a bowl add wheat flour, salt, ground paste and mix well with your hands.
• Donot add water in the beginning because the dough might become sticky.
• So sprinkle water little by little and knead it to make a soft dough.
• Finally apply ghee on the dough and allow it to sit for ten minutes.
• Take a small portion of the dough, dust it with wheat flour and roll it out to a thin chappathi.

• Heat the skillet, cook the chappathi on both the sides in medium flame with ghee.
• Vallarai Chappathi / Brahmi leaves Chappathi is ready to serve. Serve it with curd and pickle.

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