When I got a big fat radish from the super market, I thought of making Parathas. I am using Tarla Dalals recipe to prepare the paratha. The original recipe says to add the radish leaves or fenugreek leaves while making the dough. I dint have both theses leaves at home this time.
I prepared Green peas potato Croquettes. When ever I prepare Tikkis, I keep “ready to fry tikkis” in chiller and griddle fry as and when required. I finish them in maximum 3 days. So I thought of stuffing them in my parathas…
So I end up making plain parathas and few stuffed parathas.
For Mooli Parathas you need,
- whole wheat flour – 4 cups + extra for rolling
- Grated white radish (mooli) – 2 cups
- Curd/yogurt – 1 cup (you may need less)
- turmeric powder – 1 tsp
- Chilli powder – 3 tsp
- Oil – 2 tsp + rest for cooking smearing the parathas
- salt to taste
You have to,
- Combine wheat flour, radish, turmeric, chili powder and half the curd in a bowl
- Knead into a soft dough, using rest of the curd required (after grating the radish leaves some juice ).
- Once it start forming dough add 2 tsp oil and continue kneading to a soft dough
If you want to use stuffing, Use this recipe in this link
- So divide stuffing to equal small portions.
- Take similar portions from the mooli paratha dough. (Refer this link )
- Now heat a non-stick tava (griddle) and cook each paratha, till they turn golden brown in colour from both the sides.
- Repeat the same with rest of the dough
- Well, all parathas need no be stuffed. If you want to make a plain mooli paratha, make them using this dough
- Divide the dough into lime sized balls and roll out each portion thinly into discs
- Use little whole wheat flour for rolling.
- Griddle fry them
Both the plain and stuffed paratha will go well with curd.