Thursday, December 22, 2016

Ginger Radish Paratha.

Adraki Mooli Paratha / Ginger Radish Parathas ..... For a change I prepared these parathas with ginger seasoning instead of hing / asafoetida and served them with a dollop of Butter And Tingalavare Saar~Upkari (White Beans Patla Bhaji) ....... Totally Yumz .....

“Mooli Paratha” …. The name itself is enough to bring in lovely memories and desires in our wandering mind’s of many combinations that can be served with this parathas. This is a famous Indian Paratha prepared with Atta ie Wheat Powder or Flour. This paratha goes very well with any side dish, good to take in tiffin box or when you travel. You can simply just serve this paratha with plain curds and some spicy pickle. I need not go into any more description, as these parathas do not need any introduction. Every Indian knowns and I guess has tasted this dish some time during their lifetime. Children eat this quietly without a murmur of protest. So go ahead and enjoy the hot parathas especially during winter season. Nothing is more welcome than the fresh aroma of parathas being fried on tava. Well, now my stomach is already rumbling just at thought of these parathas as I edit my blog here. So I will leave it here and allow all of you to simply Enjoy the paratha.

Peel and grate one large sized radish and put it in a large bowl. You should get at least 2 heaped cups of grated radish. Add in salt to taste, 1 tblsp of red chilly powder, 1 tsp of grated ginger, ½ tsp haldi / turmeric powder, ½ tsp ajwain and 1 tblsp of oil. 

Add in about 3-4 cups of wheat flour and mix well to make into a smooth elastic dough. Do not add in all the wheat flour at one time. The amount of atta / wheat flour needed depends upon the freshness and the quantity of water content in the radish. So keep adding as you go through kneading the flour. I have given approximate quantity. You may need more or less. The dough however has to be kneaded tight, neither soft nor too dry. Keep it aside covered for at least 30 minutes. Do not make it too soft as when we keep it aside for some time the dough softens and then you may not be able to roll. But in case this happens nothing to worry just dust in some flour and knead the dough again and it will be ok.

After half and hour remove the dough and knead it again. Divide the dough into small portions and roll into into smooth balls and keep them aside. Roll the prepared balls in wheat flour, seeing to it that it is fully dusted with flour and roll it out into a thin round shaped paratha. You can dust in more flour as your roll the ball if you find it difficult to roll the roti. You will get a round roti / paratha of about 8 inches in diameter.

Heat a non stick tava, when smoking hot lower the heat to medium, wait for a few minutes and then gently place in the prepared paratha on the tava. When bubbles appear on top, flip over and cook on other side too. Brush a little bit of oil on the paratha and cook on both sides for 1 minute each remove and keep aside. Repeat the procedure with the remaining prepared dough balls, by rolling into paratha and frying them on tava in similar manner. Serve the paratha with any side dish of your choice.

** For the Tingalavare Saar-Upkari Recipe, Please follow the link given below ….

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