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Mooli Paratha (Indian Bread)
Indian Bread |
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3 cups whole wheat flour
1 lb. raddish
1 tsp. chili powder (red chili powder)
1 tsp. Ajma (carom seeds)
1 medium onion
fistful of coriander leaves (dhaniya)
1/2 tsp. garam masala
2 Tbls. butter
salt, to taste
1/2 cup butter
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1. Mix flour, butter, and salt thoroughly in a bowl and then add sufficient water to make dough, knead for 5 minutes, cover and keep aside for 15 minutes. Finely chop the onion and coriander leaves.
2. Wash the mooli and grate using a vegetable grater. You should have roughly about two cups (packed) of grated mooli. Add a teaspoon of salt to the grated mooli, mix well and keep aside for 3-5 minutes. Now squeeze out the water. To the squeezed mooli, add garam masala, chili powder, chopped onion, coriander, and carom seeds. Mix well.
3. Divide this mixture into walnut-sized balls. Keep aside.
4. Divide dough into slightly larger than walnut-size balls, flatten each ball into a circle (a little larger than the mouth of a standard tea/coffee cup). Place the balls from step 3 at the center of the flattened dough. Then, gently stretch the dough to envelope the mixture completely, such that all the edges meet at the top of the dough ball. Using your fingers seal the dough well so that all the stretched up edges blend into one. Dust with some flour, flatten and then turn the flattened dough with stuffing upside down. Dust this side too with flour and now proceed to roll out the dough into a rough circle (about 17 centimeters in diameter and 0.5 centimeter in thickness).
5. Heat a tavva and when tavva is very hot, place the rolled out dough on it. Leave for a minute and now turn over. After 50 seconds or so the paratha will slowly start to bubble up. Now drizzle one and half teaspoons of melted butter onto the top of the paratha and turn over. The paratha immediately starts to rise. Repeat the drizzling with melted butter on this side too. Turn over again and let it rise once more. When golden brown on both sides, remove from tavva and serve immediately!
Note- Best eaten right away with some lemon pickle or mixed vegetable chutney along with thick fresh yogurt!
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Preparation Time: 30 minutes |
Serves: 1 |
| Recipe Origin: India |
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Submitted by: |
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Mallika
India |
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| This recipe has been viewed 17940 times. |
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