Wednesday, May 20, 2009

Another try for another paratha..

Mooli Parathas


For Dough:
Wheat flour - 1 cup
Water - needed to make smooth fluffy dough
Salt to taste
Oil - to knead dough
Butter - to make parathas

For Filling:
Mooli/Radish (peeled/shredded) - 6 to 8 small
Onion (finely chopped) - 1
Green Chillies (finely chopped) - 4/5
Ginger (finely chopped) - 1" piece
Chilli powder - 3 tsp
Coriander powder - 11/2 tsp
Turmeric powder - 1/4 tsp
Garam Masala powder - 2 tsp
Coriander leaves - few sprigs
Salt to taste

  • Knead the dough with wheat flour, salt, oil and water. The oil can be plain vegetable oil or sesame oil, don't use coconut oil. (same for any chappathi/paratha)
  • Peel and grate the radish. Squeeze and drain all the water from it.
  • Heat oil in a pan, fry onion, green chillies, ginger, radish, and all the powders, one by one. Finally, add the coriander leaves. Allow it to cool.
  • Divide the filling mixture into equal parts and shape them into lime-sized balls.
  • Similary, divide the dough into equal parts and make balls little larger than the balls made of the potato-mixture.
  • Make saucer-like shapes from each dough ball with both the hands and keep the filling inside it. Cover the filling with the dough, making the dough ball cover the filling from all sides.
  • Roll out the dough ball (containing the filling) like chappathi but not that thin. Use sufficient flour so that the dough does not stick to your rolling pin.
  • Roast the paratha on a hot pan both sides until golden brown (as in the picture). Use appropriate amount of butter for greasing the paratha.
  • Serve hot with curd and pickle.

No comments: