Mooli Paratha:
Ingredients:
Mooli/White Radish : 3
Green Chillies : 5-6
Jeera Powder : 1/2 tbsp
Dhania Poweder : 1/2 tbsp
Chilly Powder :1/2 tbsp
Amchoor Powder : 1tbsp
Coriander Finely chopped : 3 tbsp
Wheat Flour : 3 cups
Salt : As per Taste
Turmeric Powder : 1/4 tbsp
Oil : To fry
Method :
1) Grate mooli and add salt and turmeric powder and keep it aside for 15-20 mins
2)Heat oil in pan and fry chopped green chillies for a minute. Alternatively you can coarse grind green chillies
3)Squeeze out the water from the grated radish thoroughly and add it in the pan. Do not throw away the squeezed out water
4)Fry this mixture for 3-4 mins
5)Now add all the powders along with salt and mix well and fry for another 2-3 mins
6)Finally add chopped corainder and mix well.
7)Allow this mixture to cool. After cooling make it small balls
8)Now add the squeezed out water from radish to the wheat flour and make a dough out of it. Add additional water if required and set it aside for 15 mins
9)Make small balls out of the wheat dough and roll them into the size of small rotis
10)Place the radish mixture ball on to the roti, fold it from all ends and again roll it into the shape of theparatha.(Do not exert more pressure like aloo parathas as the mixture would
be soft and tends squeeze out of the paratha)
11)Fry the paratha on hot tawa with little oil on both sides
12)Serve hot with curd, pickle and coriander chutney
Coriander Chutney (Goes well with Chapathi, poori, dosa, parathas and hot rice)
Ingredients:
Coriander leaves : 1 bunch
Urad dal : 1 spoon
Methi(Fenugreek)Seeds: 1/2 spoon
Cumin seeds(Jeera) : 1/2 spoon
Green chillies 5-6
Red chillies :2
Tamarind Extract- 2-3 Tbsps
Jaggery : 1tbsp
Hing-a pinch
Turmeric powder- a inch
Salt- As per taste
Oil-1/2 tbsp
Mustard seeds, Jeera, Curry Leaves to temper
Method
1)Add few drops of oil in the pan and fry Urad Dal, Methi seeds and jeera together
2)Fry green chillies with few drops of oil adding hing to it
3)Dry roast Red chillies
4)Roast the coriander in the same pan just enough to warm it up a little
5)Grind all these ingredients together along with salt, Tamarind extract ,jaggerry and turmeric powder
6)Temper with Mustard seeds, Jeera, Curry Leaves
Ingredients:
Mooli/White Radish : 3
Green Chillies : 5-6
Jeera Powder : 1/2 tbsp
Dhania Poweder : 1/2 tbsp
Chilly Powder :1/2 tbsp
Amchoor Powder : 1tbsp
Coriander Finely chopped : 3 tbsp
Wheat Flour : 3 cups
Salt : As per Taste
Turmeric Powder : 1/4 tbsp
Oil : To fry
Method :
1) Grate mooli and add salt and turmeric powder and keep it aside for 15-20 mins
2)Heat oil in pan and fry chopped green chillies for a minute. Alternatively you can coarse grind green chillies
3)Squeeze out the water from the grated radish thoroughly and add it in the pan. Do not throw away the squeezed out water
4)Fry this mixture for 3-4 mins
5)Now add all the powders along with salt and mix well and fry for another 2-3 mins
6)Finally add chopped corainder and mix well.
7)Allow this mixture to cool. After cooling make it small balls
8)Now add the squeezed out water from radish to the wheat flour and make a dough out of it. Add additional water if required and set it aside for 15 mins
9)Make small balls out of the wheat dough and roll them into the size of small rotis
10)Place the radish mixture ball on to the roti, fold it from all ends and again roll it into the shape of theparatha.(Do not exert more pressure like aloo parathas as the mixture would
be soft and tends squeeze out of the paratha)
11)Fry the paratha on hot tawa with little oil on both sides
12)Serve hot with curd, pickle and coriander chutney
Coriander Chutney (Goes well with Chapathi, poori, dosa, parathas and hot rice)
Ingredients:
Coriander leaves : 1 bunch
Urad dal : 1 spoon
Methi(Fenugreek)Seeds: 1/2 spoon
Cumin seeds(Jeera) : 1/2 spoon
Green chillies 5-6
Red chillies :2
Tamarind Extract- 2-3 Tbsps
Jaggery : 1tbsp
Hing-a pinch
Turmeric powder- a inch
Salt- As per taste
Oil-1/2 tbsp
Mustard seeds, Jeera, Curry Leaves to temper
Method
1)Add few drops of oil in the pan and fry Urad Dal, Methi seeds and jeera together
2)Fry green chillies with few drops of oil adding hing to it
3)Dry roast Red chillies
4)Roast the coriander in the same pan just enough to warm it up a little
5)Grind all these ingredients together along with salt, Tamarind extract ,jaggerry and turmeric powder
6)Temper with Mustard seeds, Jeera, Curry Leaves