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Monday, September 19, 2011

~ MOOLI PARATHAS ~


Radish (Mooli) Parathas are very simple to prepare and very delicious to eat. Shredded mooli and the radish greens on the mooli impart a unique flavor to these parathas that makes them a very popular paratha recipe ...

RECIPE MAKES 12 PARATHAS ~ SERVES 5

Grate 3 cups of radish. In a dish, sprinkle 1 teaspoon salt, mix salt in the radish lightly with your fingers, let radish ooze out water for 10 minutes. After 10 minutes, pick up a fistful of mooli in your palm and press to remove excess water. Keep the water aside to add to the dough later.

If the radish bunch has fresh green leaves, cut 2 cups of loosely packed radish leaves (The leaves should not be thorny) Pluck out the tender part of leaves, discard the thick stems & veins. 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
5 cups whole wheat flour
2/3 cup oil
6 teaspoons salt
1/8 teaspoon haldi
3 teaspoons Red Chilli Powder
1 teaspoon Ajwain seeds (ajmo)
1 teaspoon cumin seeds (jeera)
2 tablespoons Garlic paste
1.5 tablespoon Green Chilli paste
1/2 tablespoon Ginger paste
2 cups cut, washed radish leaves
grated radish with mooli juice squeezed out completely

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

Add 1 cup of the mooli juice that was squeezed out earlier to knead a soft dough. Knead well for 2-3 mins.

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

Divide in 12 equal portions & press flat like a patty.

Take 1 portion, roll into a medium thick 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.

Serve hot with chilled yogurt, pickle and cabbage & chilli stir-fry - Recipe link http://falguni-jerajani.blogspot.com/2010/04/simple-cabbage-stir-fry-with-carrot.html

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.

Prepare & enjoy !!!

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