Punjabi___Stuffed Mooli Paratha Ingredients: 1 cup Wheat Flour (for dough) 1/2 cup Dry Wheat Flour (for coating) 3/4 cup Shredded White Radish (Mooli) 1/4 cup finely chopped Radish Leaves 1 Green Chilli, finely chopped 1/2 teaspoon Garam Masala Powder 1 teaspoon Coriander Powder 1 teaspoon Red Chilli Powder 1/2 teaspoon Turmeric Powder 3 teaspoons + shallow frying Oil Salt Directions for Stuffing: Remove excess water from shredded mooli by squeezing it. Keep removed water aside and use it to knead dough. Take squeezed mooli, chopped mooli leaves, chopped green chilli, red chilli powder, garam masala powder, turmeric powder and coriander powder in a bowl. Mix them properly and make a stuffing. Divide it into 6 equal portions. Directions for Paratha: Take 1½ cup wheat flour, 2 teaspoons oil and salt to taste in a bowl. Knead smooth and soft dough using water squeezed from shredded mooli. If required, add additional normal water. Cover it with clean muslin cloth for 10 minutes. After 10 minutes, knead dough again and grease surface of the dough with 1 teaspoon oil. Divide it into 6 equal parts and give them a round shape of ball. Press each ball a little between your palms to give a shape of pattie. Coat it with dry wheat flour. Place one pattie on roti making board (chakla) and roll it out in a circle having approx 4-5 inch diameter. Put one portion of prepared stuffing in the center. Wrap stuffing with rolled circle and make a stuffed ball. Press it a little and give a shape of pattie. Coat it with dry wheat flour and roll out carefully and give it a circular shape having approx 6-7 inch diameter. Place it on a heated tava and cook on medium flame. When you see tiny bubbles rising on the surface, turn it over. Spread 1/2 teaspoon oil around its edge on both sides with the help of spatula and cook for 30 seconds each side. Repeat flip and cook process until light brown spots appear on both sides. Stuffed paratha with mooli is ready, transfer to a plate and spread butter over it. Serve with mint chutney and tomato raita. Tips and Variations: Do not keep stuffing mixture idle for too long after mixing all ingredients otherwise it may become watery. If stuffing starts to release water, then squeeze out excess water again. Taste: Mild spicy with natural hotness of radish Serving Ideas: Serve it with pickle and raita as healthy breakfast. Due to stomach filling nature of stuffed parathas, it can be served in dinner or lunch with classic aloo gobi masala or any of your favorite Indian curry
Posted on: Sun, 06 Jul 2014 12:55:50 +0000
Recently Viewed Topics
© 2015