A traditional Punjabi food would definitely comprise of Parathas without which their menu would remain incomplete. In a week, this would be a compulsive part of the breakfast menu. Travel north and you are bound to be greeted with Thelewalas selling hot Parathas on street side. Loaded with ghee and butter, spiced up well, they are a sure to leave your taste buds lingering for more. Yum indeed! The thought itself leaves me tempting and wants me to grab for some right away! Since wheat is primarily grown in Northern part of India, it for a staple part of their dietary intake.
Mooli Paratha is one of my personal favorites and I love it for the simple mélange of flavors that it creates with each bite. It's just so enticing. Almost every weekend, we indulge in various types of Parathas. They are always either on our breakfast or lunch menu and sometimes dinner as well. This weekend it was Radish/Mooli paratha. Wheneven I have dull, weary looking radish lying in the fridge, I make it a point to use them this way. They never go waste this way!
Prepare the dough first:
For the dough:
2 cups Wheat flour
Salt To taste
Water
For the Mooli parathas, here's what we need:
3 Mooli (Radish)
1/2 tsp Red chilli powder
1/2 tsp Cumin seeds
1/2 tsp Coriander powder
2 Green chillies, chopped finely
2 tbsp Coriander leaves
A hint of Amchoor powder
Salt To Taste
Add water to wheat flour and salt and knead to a stiff dough. Drizzle a tsp of oil on the dough and coat it on all sides. Cover and keep aside for sometime.
Wash, peel and grate the radish. Add salt to it and leave it aside for 15 minutes. Squeeze and drain all the water. Use this water to knead the dough as it contains the nutrients. Add cumin seeds, coriander powder, red chilli powder, green chillies, amchoor powder and coriander leaves and mix well. Add more salt (if needed).
Roll some dough (about 2 lemon sized) into small disk. Place 2 tsp of stuffing at the centre, pull the edges up and cover from all the sides. Roll again into a thick, round parantha. Heat a tava and fry the mooli paratha on both sides to crispy brown. Put some oil over the paratha. Serve the mooli paratha hot with pickle and curd.
Mooli Paratha is one of my personal favorites and I love it for the simple mélange of flavors that it creates with each bite. It's just so enticing. Almost every weekend, we indulge in various types of Parathas. They are always either on our breakfast or lunch menu and sometimes dinner as well. This weekend it was Radish/Mooli paratha. Wheneven I have dull, weary looking radish lying in the fridge, I make it a point to use them this way. They never go waste this way!
Prepare the dough first:
For the dough:
2 cups Wheat flour
Salt To taste
Water
For the Mooli parathas, here's what we need:
3 Mooli (Radish)
1/2 tsp Red chilli powder
1/2 tsp Cumin seeds
1/2 tsp Coriander powder
2 Green chillies, chopped finely
2 tbsp Coriander leaves
A hint of Amchoor powder
Salt To Taste
Add water to wheat flour and salt and knead to a stiff dough. Drizzle a tsp of oil on the dough and coat it on all sides. Cover and keep aside for sometime.
Wash, peel and grate the radish. Add salt to it and leave it aside for 15 minutes. Squeeze and drain all the water. Use this water to knead the dough as it contains the nutrients. Add cumin seeds, coriander powder, red chilli powder, green chillies, amchoor powder and coriander leaves and mix well. Add more salt (if needed).
Roll some dough (about 2 lemon sized) into small disk. Place 2 tsp of stuffing at the centre, pull the edges up and cover from all the sides. Roll again into a thick, round parantha. Heat a tava and fry the mooli paratha on both sides to crispy brown. Put some oil over the paratha. Serve the mooli paratha hot with pickle and curd.
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