Wednesday, April 18, 2012

Mooli ka Paratha

Wheat flour
Red chili powder
Chole powder
Salt to taste

1. Peel and wash radish
2. Grate the radish on your thickest grate
3. Toss the grated radish with salt and leave in a colander for atleast 15 minutes (or more if you can spare the time). Then squeeze the excess water out of the grated radish.
5. Collect this squeezed out radish water and use this water to make your dough. Make a stiff dough with wheat flour.
6. Add a little more salt, chilli powder and chole powder to the radish to prepare your paratha filling.
7. Prepare the parathas.

How not to get soggy torn parathas while rolling out the stuffed dough :-)
Sorry for the picture quality. Flash was turning everything white and the natural lighting on my kitchen counter is poor.

1. Roll out a small disc, but try to keep the center of the disc thick and roll the edges thinner. Sprinkle some dry wheat flour on the disc before placing the filling in it

2. After placing the filling, again sprinkle some wheat flour on top of it.

3. Now fold the edges of the disc over and around the filling to seal into a packet. Dip the packet on some dry flour, and then roll out into a paratha.

1. If you grate the radish really thin and squeeze out all its water, then the radish has no flavor left in it. So grate the radish really thick, that way even after you squeeze out all the excess moisture, every bite will yield juicy radish :-)
2. Radish has a very mild flavor, so if you add too many spices to the filling, it will overpower the flavor of radish. 
3. What is a paratha without ghee ;-) ;-) But you can use very little olive oil instead. 

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