Friday, April 21, 2017

Spicy Bajra~Wheat~Radish Paratha.

Spicy Bajra~Wheat~Radish Paratha …. Goes very well with any dish or simply with some home made butter too …. Yumz ....

Today I prepared a healthy Dinner ..... "Soft and Spicy Bajra-Wheat-Radish Paratha's" Served With ..... Kirlailele Mooga Salad (Sprouted Whole Moong Salad) ~ Jeevi Kadgi (Breadfruit) Bhutti And Bimbul ~ Bimbla Nonche (Pickle). “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. Bajra is a millet that is considered very good for health. In order to introduce this into our daily diet, I sometimes make a mixture of this with wheat flour / atta for a soft and healthy paratha. 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. 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 3 heaped cups of grated radish. Add in salt to taste, 2 tblsp of finely chopped green chillies, 1 tsp of grated ginger, ½ tsp haldi / turmeric powder, ½ tsp ajwain and 1 tblsp of oil. Add in about 2-3 cups of wheat flour along with 1 cup of bajra 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 flour needed to prepare the dough depends upon the freshness and the quantity of water content in the radish. So keep aside some wheat flour and keep adding as you go through kneading the flour. I have given approximate quantity. You may need more or less. Do not add in water. 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 fine. 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 -10 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 tawa. 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 proceedure 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. I served the Bajra wheat radish paratha with moong sprout salad, breadfruit bhutti and bimbla nonche for which I have already posted the recipes a few days back. Please do try out the same by checking out for the recipes in the index column or using the search option.

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