Wednesday, 22 July 2015

Mooli Paratha

For Dough
Wheat Flour – 2 cup
Ghee – 1 tsp
Salt to taste

For stuffing
Finely shredded Radish – 1 cup
Chopped Coriander leaves – 1 tbsp
Chopped Green chillies – 2 (optional)
Red Chilli Powder – 1 tsp
Oil/Ghee for frying

Mix flour with a little salt. Add ghee and knead to a smooth dough by adding water. Keep it aside for 15 minutes. Remove excess water from shredded radish. Mix shredded radish  chopped coriander leaves, chopped green chillies and red chilli powder in a bowl. Divide the dough into medium size balls. Take a ball and roll it into a circle like a chapati using little flour for dusting. Put some prepared mixture in the center and sprinkle little salt. Join all the edges of the dough (rolled chapati) to seal mixture in the center and press with your palm. Roll it again like a chapati (about 6 inches in diameter) using little flour for dusting. Fry the paratha on a hot tawa using oil/ghee on both sides until brown spots appear. Likewise make remaining parathas. Serve hot with pickle, curd or tea. 

Radish is one of the nutritious root-vegetables can be used in both raw salads as well as in main recipes.

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