Radish parathas need no introduction. They are popular not only for their taste but also from the health perspective. One of the regular parathas or stuffed Indian breads, here’s the recipe:
Preparation time: 30-45 mins
Serves: 4
Ingredients:
Wheat flour (atta/godhampindi) 1 cup
Radish (mooli/mullangi) 2
Ghee 1 tsp
Green chillies 2
Mango powder (amchur) 1 tsp
Coriander powder (dhania powder) 1 tsp
Chopped coriander 2 tsps
Refined cooking oil to fry
Salt to taste
Method:
Wash, wipe, peel and grate the radish. Sprinkle a pinch of salt and set aside for around 5-10 mins.
The radish will leave water when salted. Squeeze the grated radish, collect the juice, and set aside the dry grated radish and water.
To the wheat flour, add the radish water/juice, a little ghee and knead to smooth dough. Do not add salt, as the water/juice is already salted. Cover with a soft cloth and set aside for at least around half an hour.
In the meantime, finely chop the coriander and green chillies (optional for additional spice).
Heat a tsp of oil and fry the grated radish until the raw smell is lost. Add the green chillies, fresh and chopped coriander, dry mango powder, coriander powder and sauté for a couple of minutes or until the raw smell is lost. Set aside to cool.
Take small lumps of the dough, roll into balls and bail to the size of a small poori. Press through the circumference with finger tips to flatten the edges. Place the radish filling in the centre, bring the edges together, neatly covering the filling and roll into a ball. Bail again, thick and even.
Heat the pan/tawa. Add the bailed paratha. Leave for a couple of minutes to heat on one side. Now turn it over and apply oil (preferably, mustard oil, for its distinct flavor) and leave to cook. Turn again and apply oil on the other side as well and leave the paratha to bake, tossing it regularly to ensure it is evenly baked on both sides and not burnt. Remove from heat onto a tissue and continue the process to make more parathas.
Serve radish or mooli parathas hot. If in India, enjoy with a nice and spicy mango pickle and if in the Middle East gulp them down with some thick curds and wherever you are, do not forget to include a fruit like the mangoes, apple or orange for a complete meal.
Preparation time: 30-45 mins
Serves: 4
Ingredients:
Wheat flour (atta/godhampindi) 1 cup
Radish (mooli/mullangi) 2
Ghee 1 tsp
Green chillies 2
Mango powder (amchur) 1 tsp
Coriander powder (dhania powder) 1 tsp
Chopped coriander 2 tsps
Refined cooking oil to fry
Salt to taste
Method:
Wash, wipe, peel and grate the radish. Sprinkle a pinch of salt and set aside for around 5-10 mins.
The radish will leave water when salted. Squeeze the grated radish, collect the juice, and set aside the dry grated radish and water.
To the wheat flour, add the radish water/juice, a little ghee and knead to smooth dough. Do not add salt, as the water/juice is already salted. Cover with a soft cloth and set aside for at least around half an hour.
In the meantime, finely chop the coriander and green chillies (optional for additional spice).
Heat a tsp of oil and fry the grated radish until the raw smell is lost. Add the green chillies, fresh and chopped coriander, dry mango powder, coriander powder and sauté for a couple of minutes or until the raw smell is lost. Set aside to cool.
Take small lumps of the dough, roll into balls and bail to the size of a small poori. Press through the circumference with finger tips to flatten the edges. Place the radish filling in the centre, bring the edges together, neatly covering the filling and roll into a ball. Bail again, thick and even.
Heat the pan/tawa. Add the bailed paratha. Leave for a couple of minutes to heat on one side. Now turn it over and apply oil (preferably, mustard oil, for its distinct flavor) and leave to cook. Turn again and apply oil on the other side as well and leave the paratha to bake, tossing it regularly to ensure it is evenly baked on both sides and not burnt. Remove from heat onto a tissue and continue the process to make more parathas.
Serve radish or mooli parathas hot. If in India, enjoy with a nice and spicy mango pickle and if in the Middle East gulp them down with some thick curds and wherever you are, do not forget to include a fruit like the mangoes, apple or orange for a complete meal.
2 comments:
Love parathas. And these mooli parathas sound wonderful.
Yea:) i love moolis and thats why these paratha sound yummy to me:)
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