"Nachani-Ghonvu-Moolangi Chapati served with Khallambe Gojju / Finger Millet-Wheat-Radish Paratha with Brined Raw Mango-Garlic Chutney" ... Delicious-healthy-spiced parathas that tastes awesome with this garlic flavored chutney ... Both radish and nachani are very good for health, so do try including them in your daily diet ... Yummilicious ......
**“Mooli / Radish Parathas” are a vogue in Maharashtra as plenty of radish is available in the city. 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 these parathas. This is a famous Indian Paratha usually prepared with Atta ie Wheat Powder or Flour. Nachani is a millet that is considered very good for health and is extensively used in southern parts of India. I have grown up eating nachani dosa and nachani milk a lot along with some other dishes prepared using them and I simple love this millet that is loaded in calcium and should be added on to daily diet for health benefits. Sometimes I make a mixture of nachani flour with other flours like wheat flour / atta for a soft and healthy paratha. I even prepare kanji/porridge or halwa with nachani flour, so also duddali another famous amchi dish.
** This particular paratha goes very well with any side dish and is also good to take in tiffin box or when you travel. You can simply just serve this paratha with plain curds and some spicy pickle too. Nothing is more welcome than the fresh aroma of parathas being fried on tava and then served topped with some fresh homemade butter. Addition of radish to parathas makes it that much more appealing, delicious and healthier in taste. So try out this paratha and serve it with any side dish of your choice. I served it with Khallambe Gojju (Brined Raw Mango-Garlic Chutney) another delicious chutney prepared by Konkani Saraswats that is served with rice majorly. But I sometimes serve it with rice in the noon for lunch and roti in the night for dinner. Sharing the link to the gojju/chutney at the bottom of this recipe and you can check out on the same if needed.
** Here is my simple recipe "Nachani-Ghonvu-Moolangi Chapati / Finger Millet-Wheat-Radish Paratha" … My Style …
** 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, 1 tblsp of finely chopped green chillies, 1 tblsp of red kashmiri chilly powder, 1 tsp of grated ginger, ½ tsp haldi / turmeric powder, ½ tsp ajwain and 1-2 tblsp of oil and mix well.
** Add in about 2-3 cups of wheat flour along with 1 cup of nachani (finger millet) flour to the above 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 add in the all the nachani flour but keep aside some wheat flour and keep adding as you go through kneading the flour as required.
** I have given an approximate quantity. You may need more or less of the wheat flour/atta. Do not add in water but in case you have added in more flour and need the same you may sprinkle some to make it come into a dough consistency. The dough however has to be kneaded tight, neither soft nor too dry. Keep it aside covered for at least 20 minutes after applying a thin layer of oil over the surface of dough.
** Note: Do not make the dough too soft as when we keep it aside for some time the dough softens as the radish begins to leave a little bit of water 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. This you will learn as you try rolling the roti, so just keep going.
** After 20 mins remove the dough and knead it again well. 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 before rolling it out into a round shaped paratha. Do not roll it too thin or too thick, for radish parathas to remain soft and delicious you should keep it slightly thicker than plain roti.
** Note : 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. Again if you find difficulty in rolling directly with rolling pin you can place the dough ball in between two plastic sheets and then roll with rolling pin. Just spread a film of oil to the sheet before doing so.
** Heat a Iron / 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 procedure with the remaining prepared dough balls, by rolling into paratha and frying them on tava in similar manner.
** “Nachani-Ghonvu-Moolangi Chapati” is done and ready to be served. Serve the parathas hot from tava with any side dish of your choice. I served them with Khallambe Gojju / Brined Gooseberry Chutney for dinner and it tasted awesome. You can choose any chutney or curry or gojjus, even salad like raita of your choice. You can also relish it with plain curds with a dash of pickle too the way I usually eat, sometimes I relish it with homemade butter too and it tastes simply awesome.
** Do try out this delicious-healthy parathas when radish is in season and enjoy the health benefits. See to it that your children always eat something healthy as many a times today’s generation are reluctant to eat homemade dishes. So in order to avoid future issues you should see to it that they are habituated with good food from childhood. This way the tradition of good food continues in the family.
** For the “Khallambe Gojju / Brined Raw Mangoes Chutney” Recipe … Please follow the link given below ….
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