Hi Friends,
Mooli ke parathe is a typical Punjabi recipe and is loved all over India, Today I am going to share this breakfast recipe with you though i relish it for dinner.
MOOLI KE PARATHE:
INGREDIENTS:
Mooli (Radish)
Hari mirch (Green chilies)
Hara Dhania (Coriander leaves)
Adrak (Ginger)
Ajwain (Carom seeds)
Namak (Salt)
Anardana (Pomegranate)
Aata (Wheat flour)
Tel (Oil)
METHOD:
Knead the aata with a little salt and oil. We will knead a soft dough so that it's easy to roll after filling.
Wash and fine grate mooli. Add salt (only a small quantity as mooli will leave it's water and reduce in quantity so we need to be careful with salt). After 10 minutes squeeze the extra water from mooli- this has to be done carefully...any moisture left in mooli will make the rolling of paratha difficult. Now mix chopped hari mirch, hara dhania, adrak, ajwain and anardana powder into squeezed mooli and adjust the salt as per need.
Take a ball of dough and fill it with the mooli filling- roll into a paratha and shallow fry till golden brown.
Serve the parathas with dahi (curd) and pickle or green chutney with a dollop of butter on top.
TIP:
To get more flavor you can use the water, that was squeezed from mooli, for making the dough- this way you will get mooli's flavour in paratha's covering too.
Mooli ke parathe is a typical Punjabi recipe and is loved all over India, Today I am going to share this breakfast recipe with you though i relish it for dinner.
MOOLI KE PARATHE:
INGREDIENTS:
Mooli (Radish)
Hari mirch (Green chilies)
Hara Dhania (Coriander leaves)
Adrak (Ginger)
Ajwain (Carom seeds)
Namak (Salt)
Anardana (Pomegranate)
Aata (Wheat flour)
Tel (Oil)
METHOD:
Knead the aata with a little salt and oil. We will knead a soft dough so that it's easy to roll after filling.
Wash and fine grate mooli. Add salt (only a small quantity as mooli will leave it's water and reduce in quantity so we need to be careful with salt). After 10 minutes squeeze the extra water from mooli- this has to be done carefully...any moisture left in mooli will make the rolling of paratha difficult. Now mix chopped hari mirch, hara dhania, adrak, ajwain and anardana powder into squeezed mooli and adjust the salt as per need.
Take a ball of dough and fill it with the mooli filling- roll into a paratha and shallow fry till golden brown.
Serve the parathas with dahi (curd) and pickle or green chutney with a dollop of butter on top.
TIP:
To get more flavor you can use the water, that was squeezed from mooli, for making the dough- this way you will get mooli's flavour in paratha's covering too.
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