Feb 4, 2010



for the stuffing
Radish (mooli) -- 3 (medium)

Chilli powder -- 1/2 teaspoon
Coriander - cumin powder -- 1 teaspoon
Coriander leaves -- 3-4 tablespoons (chopped)
Ginger -- 2 teaspoons (grated)
Carom seeds -- 1 teaspoon
Onion -- 1 (optional)(chopped finely)
Green chilli -- 2 (optional) (chopped finely)
Salt to taste

for dough
Wheat flour -- 2 cups
Salt -- 1/4 teaspoon

Ghee/oil for cooking paratha

Grate radish and squeeze out the water. Reserve about a cup of water for making the dough.

Mix all the ingredients for the stuffing and refrigerate it for half an hour.

Add salt and radish water to the wheat flour and make a dough.

Take a portion of the dough and flatter it a bit.
Take a small ball of the stuffing and place it in the center of the flattened dough.
Cover the stuffing with the dough.
Dip it in the dry flour and roll it into 6-8 inch discs.

Cook it with ghee on a hot griddle.
Serve hot with curd and pickle, or any side dish.

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