Monday, January 3, 2011

Mooli(radish) paratha

4 cups grated white radish
1/2 onion - finely diced
2 green chilli - finely diced
1 tsp cumin seeds
1 tsp fennel seeds
1 tsp grated ginger
1/2 tsp turmeric
1/2 tsp asofoetida powder
1 tsp garam masala powder
5 cups atta (wheat flour)

Method (for the stuffing):
1) Take grated radish in a frying pan to remove its moisture. Fresh radish holds a lot of water and its very important to get rid of it. Water begins to separate out and every 5 minutes drain it. Do this for 20 minutes until the radish starts to turn golden brown
2) In a frying pan(low heat) grease the bottom with 3-4 drops of oil. Fry cumin and fennel seeds. Add onion, green chilli and ginger and fry for a minute.
3) Add turmeric powder, garam masala powder, asofoetida, 1 tsp salt and mix.
4) Add radish and fry for 2-3 minutes. Check for salt

Method (for the dough):
1) Add 1 cup of water, 1 tsp salt and 3 Tbsp oil to the atta and keep aside for a few minutes. Knead the dough. Add more water to get the right consistency (as that of chapathi dough)

Method (for the paratha):
1) Take a small ball of the dough. Pat it into a small circular disc on wheat flour and roll it into a small chapathi (approximately 10cms in diameter). Make two of these.
2) On one of the chapathis - spread the stuffing (about 1-2 Tbsp). Place the other chapathi and roll again.
3) Place this on a pan(medium heat),  sprinkle a few drops of ghee. After a 2 minutes - flip to the other side. Sprinkle a few drops of ghee on this side too. Keep it on the pan until both sides are done.

Goes well with yoghurt and chilli pickle... :)

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