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Wednesday, April 21, 2010


Another simple make ahead paratha that stays fresh for 24 hours .. Radish and their greens provide an excellent source of Vitamin C, help in cholesterol reduction, blood pressure regulation, liver support and cancer prevention.


Grate 1 cup radish in a dish, sprinkle 1/2 teaspoon salt, mix salt in the radish lightly with your fingers, let radish ooze out water for 10 minutes.

If radish bunch has fresh green leaves, cut 2 cups of loosely packed radish leaves (The leaves should not be thorny) Put the leaves in a sieve, wash well under running water 3-4 times. (If radish without leaves is available, then use only grated radish)

In a big bowl, add the following ingredients

3 cups whole wheat flour, 3 teaspoons salt, 1/8 teaspoon haldi, 3 teaspoons Red Chilli Powder, 1/2 teaspoon Ajwain seeds (ajmo), 1 tablespoon Garlic paste, 1 tablespoon Green Chilli paste, 1/2 tablespoon Ginger paste, 1/3 cup oil

Add grated radish with the water that has oozed out of it + radish leaves

Mix all the dry ingredients very well & blend all the spices with the flour.

Since radish oozes out water, little water is required. Add 1/2 cup water first & try to knead into a soft dough. If you can still see dry flour, add 1-2 spoons more of water to knead a soft dough. Knead well for 2-3 mins.

Apply oil on the dough & let it rest for 15 minutes.

Divide in 11 equal portions & press flat like a patty.

Take 1 portion, roll into a thin paratha. You will need some flour for rolling & dusting.

Heat a non-stick flat pan on little more than medium flame. Once its hot, add the paratha to the pan. In few mins,the color of paratha will change & you see some bubbles formation.

Flip paratha on the other side & let it cook for few more minutes on the other side too.

Apply less than a teaspoon of oil on top side of the paratha. Flip & press with the spatula that has a big flat base so the air bubble expands & paratha puffs up on the pan itself. There will be golden brown spots & should be evenly cooked.

Flip on the other side & let the paratha absorb remaining oil thats left on the pan.

Keep a dish with holes on a bowl as a base so hot air can circulate out. Keep paratha on this dish.

Repeat for all parathas & let them cool to room temperature. Then stack them & store in an airtight container.

Can be made ahead before serving as they remain soft due to pan frying. Stays fresh for upto 24 hours at room temperature. Makes a good lunch or snack box filling too.

Serve with any sabzi, yogurt & pickle.

Prepare & enjoy !!!

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