Mooli ka paratha2018-12-12
THE STUFFED MOOLI PARANTHA: RELISH THIS WINTERS
Winters is about eating and there is absolutely nothing more yummy then a parantha that has been roasted on low flame, drizzled with pure clarified butter and has stuffed radish in it. My family loves it to the core and waits the winters so that it can be cooked at home for any of the meals. Although I prefer having radish parantha for the breakfast or lunch so that it can be easily digested. It is a simple yet wholesome meal that is loved by people from all age groups. It is the staple food and hence the ingredients are easily available at home.
- I bowl whole wheat flour
- 3 medium sized radish(mooli) peeled and grated
- ½ tea spoon red chilli powder
- ½ tea spoon ground cumin powder
- oil as required
- Salt to taste
The first step is to knead the dough after adding salt and a little bit oil and water to it. The dough will be neither too soft nor too hard and then let it rest for some 10 to 30 minutes
The peeled radish then needs to be grated or finely chopped in a chopper. After this take a soft cloth and squeeze the juice from the radish (to make the parantha all the more yummy and flavorful, you can knead the dough with the juice that was squeezed from radish, it is secret tip that I got from my granny). Then put in a bowl, add chopped green chili to it (optional step) add salt, red chili powder and cumin powder to it. Mix well and the stuffing is ready. Take a pan and place it on low flame.
Take some dough and stuff it with radish stuffing, roll it a parantha od 3 and half inch. Place it on the hot greased pan and roast it from both the sides, applying oil on both the sides and roast on low flame. Serve it hot or cold it tastes amazing. Hot parantha has its own charm but then too it is a good option for tiffin.
It tastes amazing with hot tea, or coriander mint dip or simply with fresh curd.