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.