Every time I make paranthas I can hear, "Garam garam paranthe ko thandi thandi dahi mein dooba kar phat se munh mein dalna chahiye." Yes, I am that big a fan of Hindi romantic movies that I can quote dialogues from bad ones too. But after all I am an Indian girl raised in the 90s... what do you expect?
But that's taking away from the topic... so coming to mooli ke paranthe. Mooli ke paranthe get this unique sharp tang from the taste of the raddishes. For lovers of spice (like me), this is heaven! Add to it flavours from home-made masalas and you've got an absolute winner!
Here's my recipe of garam and masaledaar mooli ke paranthe.
Mooli ke Paranthe/ Muli ke Paranthe Recipe
Preparation Time: 10 minutes
Cooking Time: about 2 minutes per parantha
Makes: 10 paranthas
Ingredients
1 cup grated white radish
1 tsp ajwain (carom seeds)
2 tsps jeera (cumin) powder
1 tsp laal mirch (red chilly) powder
3 tsps dhaniya (corriander seed) powder
1 tsp garam masala powder
3 cups whole wheat flour
1 cup water for kneading the dough
Salt to taste
2 tbsps whole wheat flour for dusting
Oil as required for roasting the paranthas
Method
In a large dish, mix the grated radish with the dried spice powders, the carom seeds and the salt. Mix together well with your fingers.
Now add the flour and start kneading the dough by adding a little water at a time. Knead a hard dough as the radish will keep losing water and the dough will keep getting soft. Rest the dough for 10 minutes.
Make balls of the dough of 1/2 inch diameter and roll out thin paranthas. Roast lightly on both sides, brush some oil and then cook the paranthas through.
Serve hot with yoghurt, chutney or pickle of your choice.
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| Mooli ke Paranthe/ Muli ke Paranthe |
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| Mooli ke Paranthe/ Muli ke Paranthe |
Mooli ke Paranthe/ Muli ke Paranthe Recipe
Preparation Time: 10 minutes
Cooking Time: about 2 minutes per parantha
Makes: 10 paranthas
Ingredients
1 cup grated white radish
1 tsp ajwain (carom seeds)
2 tsps jeera (cumin) powder
1 tsp laal mirch (red chilly) powder
3 tsps dhaniya (corriander seed) powder
1 tsp garam masala powder
3 cups whole wheat flour
1 cup water for kneading the dough
Salt to taste
2 tbsps whole wheat flour for dusting
Oil as required for roasting the paranthas
Method
In a large dish, mix the grated radish with the dried spice powders, the carom seeds and the salt. Mix together well with your fingers.
Now add the flour and start kneading the dough by adding a little water at a time. Knead a hard dough as the radish will keep losing water and the dough will keep getting soft. Rest the dough for 10 minutes.
Make balls of the dough of 1/2 inch diameter and roll out thin paranthas. Roast lightly on both sides, brush some oil and then cook the paranthas through.
Serve hot with yoghurt, chutney or pickle of your choice.
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