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Radishes can be white, purple, red, black. They are eaten raw, cooked or pickled. Radishes are very good for stomach and liver, juice of radish cures inflammation. They are good source of potassium, regulates blood pressure, good for diabetic people, improves immunity , fights constipation,  good for kidneys. They help in removing toxins from the body.

Radish is popularly known as mooli in India. In this recipe grated radish is cooked in freshly made spices with celery leaves and coriander leaves and mixed in wheat flour. Dough is prepared and rolled out into discs and cooked on flat pan generously coated with ghee/butter. Coriander leaves are normally used but I am adding celery leaves too and instead of using garam masala powder I made fresh masala which gives a nice flavour to the paratha/ indian flat bread.

INGREDIENTS

  1. Mooli/radish big, grated     1
  2. Onion medium finely chopped  1
  3. Coriander leaves finely chopped 2 tbsp
  4. Carom seeds        1/2 tsp
  5. Garlic                     3-4
  6. Ginger                      1 inch
  7. Green chilli finely chopped  1
  8. Cumin seeds         1/4 tsp
  9. Fennel seeds         1/4 tsp
  10. Turmeric powder  1/4 tsp
  11. Celery chopped    1 tbsp
  12. Wheat flour          1 tea cup
  13. Ghee/ butter        1-2 tbsp
  14. Oil                          2 tsp
  15. Salt to taste

METHOD

In a mortar and pestle add carom seeds, cumin seeds, fennel seeds, garlic, ginger and nicely make a paste.

Wash the radish ,peel and grate it. In a kadai/wok add 2 tsp refined oil add finely chopped onions and saute till it changes colour. On low heat add the above paste, finely chopped green chilli and turmeric, saute for a a minute. Add the grated radish, season with salt and mix well for two minutes. Turn off the heat. Add celery and coriander leaves and incorporate it well. Let the above mixture cool down.

In a large vessel add the mixture and wheat flour and bind it well and make a soft dough. No need to add water as the radish juice is enough to make the dough. If the dough is hard and firm then add little water or it is sticking add little wheat flour. Check for salt. Rest the dough for half an hour.

Divide the dough into two or three balls. Dust some wheat flour on the rolling pin and working board and roll out balls into thick discs of 4-5 inches.

Heat a tawa/flat pan and add one disc/paratha, drizzle ghee on both sides till each it becomes golden and crisp, turn and cook on the other side too. Make sure the edges are cooked well. Use a spatula to press the edges, use liberal amount of ghee/ butter and fry the paratha .

Serve the hot mooli parathas with pickle/curd.

 

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