Radish Missi Parota with Spicy Tomato - Pearl Onion Curry and Coriander Dry Fruit Chutney.

Radish Missi Parota with Spicy Tomato - Pearl Onion Curry and Coriander Dry Fruit Chutney. 

Take the following ingredients in a bowl and knead to a soft dough….. 2 cups of grated mooli (Radish), 1 cup besan 1 cup whole wheat flour 1tsp chilli powder 1 tsp jeera 1/4 tsp haldi powder 1/4 tsp hing, pinch of oam (vovam) and salt to taste. Add water / wheat flour if necessary to make the dough. Keep aside for 25-30 minutes. 

Knead again the dough by applying1 tblsp refined oil (any make) all over till smooth and make them into equal required portions (the portions depend upon the size of the parota’s you want to roll). 

To get square shaped Parota : Roll out a portion of the dough into a round circle, then fold over two sides towards the centre. Follow the other two sides to overlap them. You get a square shape. Dust with wheat flour and roll the prepared square dough maintaining its shape. You now get a larger square shaped parota. Refer to the above diagram for correct procedure.

Cook each roti on a tava (griddle) over a medium flame using, ½ teaspoon of oil, till both sides are golden brown. Repeat with the remaining portions to make more rotis. Serve hot with any curry or side dish of your choice.

For the recipe of Spicy Tomato - Pearl Onion Curry please refer #Curry.

For the recipe of Coriander Dry Fruit Chutney please refer #Chutney.