Mooli ka paratha
2 & 1/2
whole wheat flour
Red chili powder
1 & 1/2
for frying the parathas
Wash , peel and grate radish . Measure it. Peel, wash and grate onion too. Finely mince the green chilies and coriander leaves.
Combine grated radish and grated onion. Squeeze them properly but do not throw out the water.
In a wide bowl combine wheat flour , all the dry masalas and 2 tbsp of ghee. Add squeezed radish and onion and mix nicely.
Add squeezed water in small quantities and knead tight dough. You may not need all the water, the leftover water may used in curries .
Cover the dough and leave for half an hour. After half an hour knead the dough again. Make equal sized balls, keep them covered.
Making the paratha :
Take a ball , deep it in the dry flour.
Place the ball on rolling are and using pin begin to roll the ball into a round layer like roti.
Apple ghee all over it and bring the edges together and again make a ball.
Sprinkle little dry flour on the rolling area and roll into a thick circular round.
Frying parathas :
Place the rolled paratha onto hot skillet. Keep the flame medium.
Cook one side, while you notice bubbles, flip it and cook the other side .cook till brown spot appear on both the sides.
Drizzle ghee or oil and cook for few seconds more.
Take out the paratha from the skillet , keep it in a tight casserole.
Repeat the same with other wheat balls.
Serve with raita or plain curd.
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