Jun 23, 2010


Whenever I am fed up with making chapattis I think of making some parathas, I found a big raddish in my frige lying from a long time so I thought of making “muli ka paratha “ as no one like to eat it raw bcoz of its pungent smell, parathas can be of any vegetable its tastes good with pickle and butter,
Grated raddish                                            2 cups
Onion                                                          2 small
Red chilli powder                                          1 tbsp
Garam masala                                              1 tsp
Cumin seeds                                                ½  tsp
Mustard seeds                                             ½  tsp
Green chilli paste                                         1 tbsp
Ginger garlinc paste                                     1 tsp
Coriander leaves                                          1 tbsp
Oil                                                               2 tbsp
Salt                                                             to taste
Wheat flout                                                 2 cups
Allpurpose flour                                            ¼ cup

Method of preparation
Take wheat flour and all purpose flour in a big bowl add salt to it and knead it using water to make a dough like chapati,
Peel the outer skin of radish and grate it, chop the onion and coriender into small pieces,
Heat 1 tbsp of oil in a skillet add cumin seeds and mustard seeds, when they splutter add chopped onion and fry till it turns pink,
Now add green chilli paste and ginger garlic paste and fry till the raw smell evaporates,
Now add grated raddish and fry till the raw smell goes off, then add redchilli powder,garam masala and salt, and again fry for some time,
Now add chopped coriander leaves, and allow it to cool.
Take handful of dough and roll it to small puri,
Now take same quantity of filling and place on puri in the center,
And cover the filling as shown,
And roll it to make paratha,
Heat the non stick  pan and bake two sides with little oil
Serve hot parathas with pickle or chutney,

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