Monday, December 3, 2007

Muli Paratha


3 to 4 radishes (muli) with leaves
2 onions finely chopped
5 cloves of garlic - crushed
1 teaspoon garam masala
1/2 teaspoon turmeric powder
1/2 teaspoon chilli powder
salt to taste
2 tablespoons of oil
2 cups of wheat flour
ghee for frying the parathas


Wash the radishes properly and grate it. Soak the grated radish in salted water to let the pungent smell reduce a bit. Chop the leaves of the radish finely.

In a kadhai, add the oil. When it gets hot add the crushed garlic and the chopped onions. Fry it till the onions turn golden. Then add the garam masala, turmeric powder and chilli powder and mix well. Then add the chopped radish leaves and the grated radish and mix well. Cook covered on medium heat.When the radish is cooked, add salt to taste and mix well. Let the mixture cool down.

To the cooled mixture, add the wheat flour and knead well. You do not need to add water as the mixture already has a lot of moisture. If the dough is too soft, add some more flour to get a nice firm dough like that of Chappati. Roll this dough into a paratha. Now fry it on a griddle with ghee to get a nice crispy paratha.

Serve it with pickle, curds, Dal.

Note - Parathas can be made in the same manner with Dudhi, Beetroot, Carrots, Onions, Cabbage, Cauliflower
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