Wednesday, November 4, 2009

Mooli Paratha

Makes : 6 parathas

Wheat flour - 2 cups
Ghee - 2tbsp
Salt - 1 tsp
Water- 1 cup

Mooli - 2 cups, grated
Water - for soaking
Onion - 1 cup, finely chopped
Pudina - 1/4 cup, finely chopped
Jeera - 1 tbsp
Green chillies - 4, finely chopped
Salt - to taste
Turmeric - a pinch
Oil - 1 tbsp

1. Add salt to thte grated mooli and soak for about 15 min.
2. Squeeze out all the water from the mooliand use it for kneading dough.
3. Heat oil in a medium pan and add jeera, then green chillies and onion, fry for around 2 min
4. Then add the pudina and stir fry till the onions become soft and turn brownish
5. Now add the grated mooli and cook until the mooli gives out all the water and we have a dry stuffing
6. In a medium bowl sift together the flour and salt. add the ghee to get a meal like mixture. Add the mooli water and mix. If the mixture is too dry, add more water one tablespoon at a time to get an elastic, tacky dough that is not sticky. Knead for a couple of minutes.
7. Cover dough with a damp kitchen towel and set aside for around 30 minutes.
8. Now make small balls of the dough a little bigger than an egg.
9. Flatten them out, dip in dry flour and roll them out using a rolling pin to a teacup saucer size. You may have to flour the dough lightly as you roll to prevent sticking and tearing.
10. Make smaller balls of the filling mix about the size of an egg yolk and place each filling ball in the center. Place the stuffed dough fold-side up, dust both sides with a bit of flour and roll out carefully into a 6 inch round.
11. Heat a non-stick flat griddle and spread about half teaspoon of butter. Grill each side of the paratha until cooked (little brown spots will appear across the surface). Remove onto plate and top with a pat of butter.

Serve immediately with curd or/and pickle

Cooks Tip:
- If at any point, you can't get past sticky, oil your hands lightly and continue kneading. the dough will come together in short order.
- With every roll out, keep turning the dough clockwise by 15 degrees to make sure that it doesn't stick. if at any point, the dough sticks or the filling starts coming out, pat with flour and continue carefully. It is ok to have some filling peeking out in spots.

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