Wednesday, 18 February 2015

Mooli ke Parathe/ Raddish Paratha Indian Flat Bread

Mooli ke Parathe/ Raddish Paratha Indian Flat Bread
Mooli ke Parathe/ Raddish Paratha Indian Flat Bread

“Roti khayenge?” Which will translate to,” will you have food? ”

Diversity is what India is all about not only in regions, languages but also in food. But this is a question you will definitely hear in North India! People will welcome you to join them for a meal.

Everyday food in India has good health packed in its ingredients and is a complete meal by itself. You will have proteins, carbohydrates, fats and vitamins minerals and water when you have an Indian meal especially when you have a home cooked Indian meal.

I have already written about Indian flatbreads. Interested

In my place we have chapatti every day; rice is made only on demand.  I prefer to make paratha to chapattis.

Mostly I make the kinds in which the flour is mixed with the vegetables or dal.

 The girls of course prefer the aloo paratha! The complaint is mooli paratha or methi paratha?? And they dig in.

Mooli ke Parathe/ Raddish Paratha


Ingredients:
  • 2 cups whole wheat flour/atta+ for application
    Mooli ke Parathe/ Raddish Paratha Indian Flat Bread
    Mooli ke Parathe/ Raddish Paratha Indian Flat Bread
  • ¾ cup white radish, grated
  • ¼   cup radish leaves, chopped
  • ½ tsp haldi/turmeric powder
  • 1 ½ tsp chilli powder
  • 1 tsp dhania/ coriander powder
  • 1 tsp jeera/cumin powder
  • A pinch of chat masala
  • 1 tsp oil
  • Salt to taste
  • Oil for cooking

For Serving:
  • Curd

Method:
  • Mix the grated radish, radish leaves salt and all the dry powders in a bowl. Knead and combine well. Let it stand for a few minutes to ½ and hour.
  • add the flour and 1 tsp oil  mix all the flour. 
  • Knead with hardly any water. The water from the radish is generally enough but in case you need use water sparingly to make soft dough.
  • Make 12 equal portions of the dough.
  • Roll out each portion thinly into a circle, using a little whole wheat flour for rolling.
  • Heat a non-stick tava/skillet  and cook each paratha, using ¼ tsp of oil, till they turn golden brown in colour from both the sides.
  • Keep aside to cool slightly.


Variation:
Methi parathas:

  • You can use 1 ½ cup of chopped fenugreek (methi) leaves instead of white radish and radish leaves for the above recipe.


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10 comments:

  1. Delicious, healthy and wholesome looking patathas, Excellent preparation.
    Deepa

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  2. This paratha is on my list. I too prefer parathas especially during the morning rush.

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  3. We make an onion chutney to go with this...can eat mooli paratha only with that!..:)

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  4. All stuffed parothas be they with methi,radish,potato or even cabbage are a delight to eat provided they are made in turn.

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  5. Wow, am in love with ur prefectly shaped paratha, well done Archana.

    ReplyDelete
  6. What a healthy and nutritious paratha with radish and radish leaves.

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  7. One of my fav in winters.Looks so yummy..

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  8. I love mooli paratha! I like how colorful the parathas are since you added the mooli leaves. Healthy and attractive!

    ReplyDelete
  9. Never knew we can add mooli leaves too the paratha, though i make kootu with them!! Must try sometime!! Looks very colorfu!!

    ReplyDelete

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