Mooli paratha is another favourite paratha recipe from the land of punjab. Parathas dripping with desi ghee and a big glass of refreshing lassi is common breakfast item in punjabi household. this time i made these delicious mooli parathas flavoured with green chillies, garam masala, ginger paste and ajwain.
Ingredients:
Stuffing: 4-5 white raddish(mooli)
2 green chillies finely chopped
1tsp ginger finely chopped
3tsp coriander leaves finely chopped
1/2tsp ajwain seeds
1/2tsp cumin seeds
1/4tsp turmeric powder
1/2tsp garam masala powder
4-5tsp oil
salt to taste
Dough: 1cup wheat flour
water as required
salt to taste
Method: 1)in a bowl mix wheat flour, salt and knead it into an smooth dough by adding required
amount of water. cover it and keep for 10min.
2)peel the skin and grate the raddish, add some salt to it and after 10min squeeze out all the
water from the raddish and keep it aside.( paratha cannot be rolled if water remains).
3)heat oil in a pan, add cumin seeds and when they splutter add green chillies, ginger and fry
for a minute, now add turmeric powder, garam masala powder, ajwain seeds and mix well.
add raddish, salt and fry till all the water drains out, finally add coriander leaves and
mix well. allow the stuffing to get cold. the stuffing must be dry.
4)divide the dough and stuffing into equal parts. the stuffing balls should be 11/2times larger
than the dough balls.
5)roll the dough ball into 3inch diameter circle, place the stuff ball in the center. seal by pulling
the edges of the rolled dough together to make a ball. roll the stuffed balls light handedly into
6inch diameter balls. use dry wheat flour for dusting while rolling the parathas.
6)heat the tava and cook the rolled parathas on both the sides by sprinkling oil or desi ghee.
7)serve hot with curd and pickles.
Ingredients:
Stuffing: 4-5 white raddish(mooli)
2 green chillies finely chopped
1tsp ginger finely chopped
3tsp coriander leaves finely chopped
1/2tsp ajwain seeds
1/2tsp cumin seeds
1/4tsp turmeric powder
1/2tsp garam masala powder
4-5tsp oil
salt to taste
Dough: 1cup wheat flour
water as required
salt to taste
Method: 1)in a bowl mix wheat flour, salt and knead it into an smooth dough by adding required
amount of water. cover it and keep for 10min.
2)peel the skin and grate the raddish, add some salt to it and after 10min squeeze out all the
water from the raddish and keep it aside.( paratha cannot be rolled if water remains).
3)heat oil in a pan, add cumin seeds and when they splutter add green chillies, ginger and fry
for a minute, now add turmeric powder, garam masala powder, ajwain seeds and mix well.
add raddish, salt and fry till all the water drains out, finally add coriander leaves and
mix well. allow the stuffing to get cold. the stuffing must be dry.
4)divide the dough and stuffing into equal parts. the stuffing balls should be 11/2times larger
than the dough balls.
5)roll the dough ball into 3inch diameter circle, place the stuff ball in the center. seal by pulling
the edges of the rolled dough together to make a ball. roll the stuffed balls light handedly into
6inch diameter balls. use dry wheat flour for dusting while rolling the parathas.
6)heat the tava and cook the rolled parathas on both the sides by sprinkling oil or desi ghee.
7)serve hot with curd and pickles.
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