Soft paranthas with a delicious stuffing of mooli (radish) with a little curd on the side is a delight on any Indian breakfast table. Try this mouth watering parantha with pickle, yogurt or just a little pat of butter...mmmm!
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- White Radish ( mooli) - 2 medium, grated
- Salt - to taste
- Coriander leaves - 2 Tbsp, finely chopped
- Green chilies - 2, finely chopped
- Ginger - 1 inch piece, grated
- Garam masala - 1/4 Tsp
- Ghee - to smear on top of paranthas
For the dough
- Whole wheat flour - 1 1/2 cups
- Salt - 1/4 Tsp
- Oil - 1 Tbsp
- Warm water - 1/2 cup + 2 Tbsp
- Extra flour - for dusting
Method for the dough
- Mix salt and oil with flour and add warm water to knead a semi-firm dough.
- Coat dough with few drops of oil, cover and set aside for 20 minutes.
Method for the paranthas
- Take Radish in a bowl ( make sure to squeeze out and discard all of the water from the Radish). Add coriander leaves, ginger, green chilies, garam masala and salt. Mix well.
- Divide dough into 6 equal balls. Divide Radish mixture into 6 portions.
- Roll out 1 dough ball into a small disc using dry flour to prevent sticking.
- Place one portion of a Radish mixture in the center of the disc.
- Wrap the dough around the Radish mixture to form a ball.
- Dip the ball into a dry flour once again and roll out the parantha.
- Shake off any excess dry flour and place the parantha on a hot skillet or tava.
- When bubbles appear, flip the parantha over.
- Wait approx 30-40 seconds and spread a little ghee on the top. Flip the parantha back to other side and gently press to cook.
- Spread a little ghee onto this side. Continue to flip and press until golden brown.
- Prepare all the paranthas in a same manner.
- Serve hot.
Hungry soul by Abha http://www.hungrysoulbyabha.com/