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Drumstick paratha | morigna paratha | how to make layered paratha | marcha no sambharo

Drumstick (sargva) paratha is flavorful and nutritious paratha recipe made with drumstick pulp and regular spices. I also share Gujarati-style Marcha no sambhar which tastes great with paratha. It is usually made for breakfast and sometimes lunch and dinner also. This recipe is quick and easy to make and with all the basic ingredients from your kitchen. Do try this!

The key to making tasty drumstick paratha at home are
  • Firstly, in this recipe, I have added wheat dough into drumstick pulp, but it can also be made with other flour too. You can add besan flour or plain flour with wheat flour but it is tasty and healthier with just wheat flour.
  • You can also add different vegetables of your choice to make paratha more nutritious.
  • Also, paratha dough should be soft and smooth, do not knead tight dough because it is not easily stretch while rolling paratha.
  • Lastly, you can apply either ghee or oil while roasting. Also roast paratha on a medium flame for the crispy outer layer.
Please do visit my other related recipe collection like

Recipe video 

Drumstick paratha | morigna paratha | how to make layered paratha | marcha no sambharo

Author Nehas Cook Book
5 from 2 votes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Breakfast, Meal
Cuisine Indian
Servings 16 paratha


For drumstick paratha (sargvana paratha)

  • 5-6 drumsticks
  • ½ tsp turmeric powder
  • 2 cup water
  • 2 tbsp green chilli paste
  • 1 tsp ginger paste
  • Pinch of hing
  • 1 tsp cumin seeds
  • 1 tsp fennel seeds
  • Salt to taste
  • 1 cup chopped coriander leaves
  • ¼ cup mint leaves
  • 2.5 cup wheat flour
  • 1 tsp oil
  • Ghee for roasting paratha

For marcha no sambharo

  • 150 grm spicy green chilli
  • 4 tbsp oil
  • 1 tsp mustard seeds
  • Pinch of hing
  • ½ tsp turmeric powder
  • Salt to taste
  • 4 tbsp jaggery or according to your taste
  • 1 tbsp coriander powder


Making drumstick paratha (sargvana paratha)

  • Cut the drumstick into medium size pieces and then divide it into two halves.
  • Then in a bowl, add pieces, turmeric powder, and 2 cup of water. Cover and boil the drumstick till it becomes soft and changes its color.
  • Now crushed boiled drumstick and sieve mixture. (Refer to video). You will get 1.5 cup drumstick pulp.
  • Then add green chili paste, ginger paste, a pinch of hing, cumin seeds, white sesame seeds, salt, chopped coriander leaves, and mint leaves. mix well.
  • Now in a mixing bowl, add 2.5 cups wheat flour mix well, and knead the soft dough for paratha. Use water if required to knead the dough.
  • Cover and rest the dough for 10-15 minutes.
  • Divide the dough into equal parts and give it to round shape.
  • Take one dough ball, Coat the dough with dry flour and roll it out into a round shape thick roti.
  • Apply some ghee and sprinkle dry flour on its top surface and fold it into a half circle.
  • Again spread ghee and dry flour on it and again fold into a triangle-shaped layered pattie.
  • Coat it with dry flour and roll it out triangle paratha.
  • Place it on a hot tawa and cook over medium flame.
  • Spread ¼ tsp ghee evenly on the surface and flip it and cook until golden brown spots appear on both sides.
  • Serve layered drumstick paratha with marcha no sambharo and curd.

Making marcha no sambharo

  • Cut chilies into small sizes and round shapes.
  • Now in a pan, add oil, mustard seeds, and hing.
  • Then add chopped chilies, turmeric powder, and salt. Sauté for 2 min.
  • Now add chopped jaggery and mix well. Stir till jaggery is completely melted down.
  • Then add coriander powder and mix.
  • Marcha no sambhro is ready to serve with paratha.


  • cover and boil the drumstick on medium flame till it becomes soft and completely changes its color.
  • paratha dough should be semi-soft.
  • roast paratha on medium flame.
  • paratha tastes great when roasted with ghee and serve hot.
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5 from 2 votes (2 ratings without comment)


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