Mooli Parantha /Radish flatbread
It's a desi flatbread prepared with radish/mooli, it's leaves and masalas.
Its is a tawa fried desi flatbread.
Sinch its prepared with grated mooli/radish and spices, its called mooli paranthas.
I love the crunchy, delicious, mooli, there are basically two varieties available during winter season, it's pink mooli and white mooli.
A few days ago we were at Delhousie on our vacation, we travelled extensively in the mountains, did trekking and drove all the way to Padri Jot by road. The view is breathtaking from the top of the view point.
We bought a kilo of fresh, tender, pink mooli from the street vendor for 50 rupees. Also he made a lip smacking radish salad with cucumber and apple. He little bit of chat masala and few more spices, a dab of hari chutney, a delicious plate of absolutely delicious salad.
I love the crunchy mooli, the tender cucumber and sweet apple. A lovely combination on a cold winter afternoon.
Back to our Airbnb stay, I handed over the bunch to the cook, who was everso willing to show me his culinary skills.
I requested him to prepare mooli parathas for next day morning breakfast with ghee, I disliked the oil they were using.
He then asked would you add the leaves when you cook? Knowing very well how nutritious the leaves are I said, yes I do. Please add them. He nodded his head.
A delicious, crunchy, hot hot parantha stuffing is made out of grated fresh mooli and its tender leaves is a great treat to the tongue. A winter vegetable mooli, a spicy tangy parathas with unsalted butter and a cup of curd. Yum!
Our breakfast is usually served with a cup of masala chai and paranthas. We relished our breakfast and appreciated the cook for the efforts and serving us travellers tasty breakfast.
Mooli Parantha
INGREDIENTS
2 cups whole wheat flour
1/2 cup grated mooli with its leaves chopped.
1 green chilli finely chopped
A small piece of ginger grated
1/2 tsp garam masala
1/2 tsp jeera
1 tsp coriander powder
1/4 tsp chat masala
1/2 tsp red chilli powder
1/4 tsp turmeric powder
1/4 tsp salt
Ghee to roast
Method
* Knead semi soft dough add salt a little oil and keep it aside.
*Extract the excess water from mooli. Spread it in a bowl, Add chopped leaves, chilli, ginger grated, all spices. Mix in keep aside. Add salt towards the end of stuffing so that the filling is dry.
*Divide atta into 8 parts,
*Roll out and fill in a tablespoon stuffing, close it and roll out big using bellan/rolling pin.
*In a preheated tawa/pan place the rolled out paratha, flip it after two minutes, apply ghee, flip over again, apply ghee on the other side, roast both sides till golden brown.
*Repeat the process for all the paranths, serve hot with choice of your pickle, curd and butter,
*A cup of masala chai to add the zing to your breakfast.
Notes
Extract excess juice from grated mooli, add it to Atta.
Finely chop mooli leaves, they taste good as stuffing.
Roll out little thick Parathas. And cook in high flame, pour ghee or oil on both sides.
You can also try rolling two chapatis and stuff mooli inside, after sticking them together, I have shaped them by cutting the parathas.
Mooli salad
Fresh pink or white mooli 2 no
Cucumber 1 no.
Apple 1 no
Method
Wash, peel and chop mooli, cucumber and apple. Mix in a small plate, add chat masala, a little hari chutney and black salt. Serve.
Mooli/Radish sambar
Recipe
https://jayanthisindianrecipes.blogspot.com/2014/03/raddish-sambhar-beans-carrot-thoran.html?m=0
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