Friday, 15 January 2010

Mooli paratha

Makes about 4-5 medium parathas
Radish: 1 large
Onion: 1/2
Green chilies: 3
Cumin seeds: 1 tea spoon
Dry mango powder: 1 tea spoon
Garam masala: pinch
Mint or coriander leaves: handful
Salt to taste
Red chili powder: 1/2 tea spoon
Sugar: pinch (optional)
Wheat flour
Oil/ghee (clarified butter)/butter for cooking paratha
Wash radish and peel the skin off.

Grate it using vegetable grater. Apply salt and set aside for 10 minutes.
Squeeze all water out of radish by taking little bit in your palm and pressing it against it couple of times.
Peel and fine chop onions. Wash, clean and fine chop mint. Wash and fine chop green chilies.

Set pan on medium flame and add 1 tea spoon on oil. Add cumin seeds and let it splutter. Add dry mango powder.
Add onions, green chili and stir for a minute.
Add radish and let it cook for 2-3 minutes. Add salt to taste, red chili powder, pinch of sugar (optional), garam masala powder and mix well. Remove from flame once its all mixed together well.
Take the mixture onto a plate and add mint. Let it cool off a bit before you mix mint else mint will turn black due to heat.
Make 4-5 equal parts of radish.

Take wheat flour and make medium soft dough. Set aside for 10 minutes.

Make 4-5 balls and roll them out to have thick in the middle and thin around the edges. Make it about 4-5cm radius circle.
Apply oil few drops of oil in the middle and spread it over.
Place the radish ball in the middle.
Bring the edges together to cover the radish and make it onto a ball. Remove extra dough and gently press the filled dough ball.
Do the same for each radish ball.
Coat it with wheat flour and gently roll out slightly thick paratha.
Heat the pan on medium heat.

Place paratha on hot pan. Cook paratha on medium-hot flame. Flip on to another side in a minute. Apply ghee or butter on the cooked side.
Turn again once other side is cooked and apply ghee. Cook until paratha is fully cooked.

Serve hot with cold plain yogurt or any pickle of your choice.

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