The least intrusive way to add moringa to the daily diet. You are making chapati anyway. The moringa goes in the atta. That is all.
What You Need
- 1 cup whole wheat atta
- 1 tsp Sendriya Moringa Powder
- Water and salt as usual
Method
Add moringa powder directly to your dry atta before you begin kneading. Mix well so the moringa is evenly distributed. Add water and knead as you normally would. The dough will have a slightly greener tint — this is the moringa. Roll and cook chapati as usual.
Nani's note: Start with 1 tsp per cup of atta. The flavour is mild and does not significantly change the taste of the chapati. Children rarely notice. You can increase to 1.5 tsp once the household is used to it.
Why This Works
Chapati is eaten at most meals in most Indian households. Adding moringa to the atta adds nutritional benefit to something that is already happening daily — without creating an additional habit or step. Moringa's heat-stable compounds (protein, iron, calcium, vitamin A) survive the cooking process. Only vitamin C is heat-sensitive — but the other nutrients are what you are after here. One chapati from moringa atta contributes meaningfully to daily iron and protein intake.
