RADISH / MULI PARATHA

I have tasted many variants of parathas,but this radish/muli paratha will remain my all time favourite.You can prepare this paratha with ease. Only grating process is little cumbersome.Considering the taste,the effort is worthwhile !😋😋

 

 

 

 INGREDIENTS FOR THE FILLING

 

RADISH- 4 NOS

 

OIL- 4 TSP

 

CORIANDER POWDER- 1 1/2 TSP

 

CHILLI POWDER- 3/4 TSP

 

GREEN CHILLI- 1

 

CHOPPED CORIANDER LEAVES- 1/2 CUP

 

SALT TO TASTE

 

 

FOR THE DOUGH

 

WHEAT FLOUR-  2 1/2 CUPS

CAROM SEEDS- 1 TSP

OIL- 2 TSP

SALT TO TASTE

WATER FOR KNEADING

PROCEDURE :

1. Wash ,remove the peel and grate radish and keep the gratings aside.

2. Squeeze the water thoroughly from the gratings. You can retain this juice for kneading dough.

3.In a pan heat oil. Now add in the radish gratings,chopped green chillies and fry well till the colour of radish changes to off white.

 

4. Add chilli powder,coriander powder,salt and fry well till the raw smell of the powder evades.

 

5. Add chopped coriander leaves and fry for a minute and switch off. 

6. Prepare the dough by mixing wheat flour with salt,carom seeds,oil and water. If you don't like the taste of carom seeds,you can replace it with cumin seeds.

7. Allow the dough to rest for thirty minutes.After the resting time,pinch out abig ball of dough and divide it into two equal size balls and flatten it on the chapati stone. Place the filling over the rolled chapati leaving the edges.

8.Now roll another chapati. Place it above the filling and gently seal the edges with fingers.Gently press the same with your palm. Don't exert too much pressure,else,your parathas will tear.

9. Heat the tawa and slide the rolled paratha on it. Cook on both sides and brush some oil. Cook untill you see brown spots on both the sides.

 

10. Take the parathas from the tawa and serve with dollop of ghee/butter. Actually,you don't need any accompaniment for this parathas.