As love to eat chepathi's and parota type item's a lot I will be very enthu to know new type of roti 's like that only once in my summer vacation when we met one of ...............................
My sister in law who stays in Delhi thought me one of the way was MOOLI PARATHA .The budding cook in me was very interested in it and got the recipe from her . I am really not sure if the punjabi's cook it this way , But she did menction that she learnt from One of North Indian family who stay in her society
I did it and got good result and after that I
did number of times ...................
INGREDIENTS -
Radish / mullangi - 1/2 kg
Green chillies - 4
Red chilli powder - 1/2 tsp
Cilantro - 1 cup
Salt - 1/4 tsp { as per }
Ghee - for frying
Oil - for frying
For flour preparation -
Wheat flour - 3 cups
Salt - pinch
Oil - 1 tsp
Water - accordingly
In a mixing bowl add all one by one like
wheat flour , salt , oil and mix well and add
sufficient water / mullangi water into a soft
dough . and set aside for 1/2 hr .
Now preparation of filling -
Peel mullangi and cut the edges and grate
it and sprinkle some salt and mix well and keep
it and sprinkle some salt and mix well and keep
aside for some time so that ,
You will see grated mullangi leaves out lot of
water.
Then take hand ful of grated mullangi and
squeeze the entire water and keep aside . [ this
mullangi water can be used for mixing flour ]
Then add chopped green chillies , red chilli
powder , salt [ as per by tasting gated mullangi ]
cilantro springs and mix well .
Now make ball of the prepared dough and
flattern it like a small poori and place the
filling in the centre and close the edges over
it like a ball
Roll it like a chapathi by dusting with a
rolling pin .
Mean while heat the non stick pan , now
when hot , place the prepared paratha and add
tsp of oil and tsp of ghee and coat the paratha
well ........................... on both sides .
The paratha should cook well on both sides
... and served hot with fresh curd by adding
pepper powder and little salt .
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