Radish (Mooli) Methi Paratha

Located bunches of Radish and some fresh Methi leaves in the fridge –  so dinner was decided!
Radish Methi Paratha!!! 

Paratha is unleavened flat bread made generally with dough and ghee.  This is prepared plain or stuffed with an interesting filling and can be eaten with raita or pickle as an accompaniment.  It is a very traditional popular breakfast dish in the north of India eaten with just a dollop of yoghurt too!!  My preference is to use oil instead of  ghee –

Parathas can be made to suit the individual’s taste in terms of the filling, shape and size!

This Paratha has been prepared with Radish and fresh Methi (fenugreek) leaves.
Another exotic variety of Paratha that would definitely excite the “chef” in the house !!

 Ingredients to make 20 parathas

4-5 Cups of wheat or wholemeal Flour
1 Cup of Warm Water (approximate – add just enough to mix into a soft dough)
1 Tsp Salt
Oil (for shallow frying)

For the filling

2 Cups of Radish (grated)
1 Cup Methi Leaves (finely chopped)
(Dried Methi  (Kasoori or Kasuri methi) leaves can also be substituted )
1 Pod Garlic (Optional – finely chopped)
½  Tsp Red chilli powder
A Pinch of Turmeric Powder
1 Tsp Garamasala
1 Tsp Salt
2 Tsp Oil

Heat the 2 teaspoons of oil in the pan, add the turmeric and stir through the finely grated radish, methi leaves, red chilli powder, garamasala and salt.  Cover the pan with a lid for about 4-5 minutes on a medium flame until it is soft and cooked

Mooli Radish Methi Paratha

Radish Methi Paratha

Preparation of the Dough

Mix the flour, salt and the filling
Add the warm water little by little and knead the mixture to make a firm but soft dough
Divide the paratha mix into medium sized balls

Roll it out very gently to about 10 centimetres in diameter to a circular or a desired shape

Flatten it and dab it on some flour and gently run the rolling pin on it dabbing the paratha on some flour from time to time!

In a flat pan add a drop of oil and gently slide the Paratha ensuring that it is cooked on a medium flame
When the bottom side of the Paratha is golden brown, turn it with a flat ladle to the other side
Add half a teaspoon of oil around the Paratha
The Paratha is done when the other side turns golden brown as well

Note:  The other method is to make the flour. Roll it out to 5 centimeters in diameter place the filling in the centre. Bring all the sides together and roll it out to 10centimetes in size. Shallow fry the parathas as above.



 

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