"Mooli-Aloo Parathas~2." ... these spiced radish- potato roti's are a delight to relish with simple fresh curds or if needed with a dash of pickle ... tastes great if served anytime ... be it for bf, lunch or dinner- your choice ... Yummilicious ...
** This is all in one Paratha prepared often at home and that which I have already posted before too. I find this easy to prepare and tasty as I prepare it without the stuffing method. Here everything is rolled into one dough and rolled and fried. This parathas has all the spices added on so there is absolutely no need to have any side dish as such with this one, it tastes great with simple fresh curds and a dash of any pickle to tickle taste buds if need be. You can also serve it with any simple bhaji or dalitoy to which we amchies are all partial as it tastes simply great with any dish. I am repeating the recipe here as I have made minute changes in the recipe but the recipe remains the same by and large. I am also sharing the link to the previous recipe so that you can check out on the same too. The only difference in this paratha is I have added on a few spices which really gave a lift to the parathas and made it that much more delicious. Mooli ie moolangi/ radish are available in plenty now and aloo is always there at home, so just go ahead and do try this out and enjoy with your family and friends.
** Here is my simple recipe for "Mooli-Aloo Parathas~2" … My Style …
** Wash well and pressure cook one large sized "Potato/Batato/Aloo" to 4-5 whistles. Let the pressure drop on its own, then remove lid and let potato cool a bit. Peel off the outer skin and grate it through a medium size holed grater, this gives you a better mashed potato than when mashed, but you can also mash the potato well if you prefer to do it that way. However, just see to that there are no lumps and the same is mashed well.
** Peel off the skin of one medium sized "Radish/Mooli/Moolangi" and grate it through a fine holed grater. You should have about 1-2 cups of grated radish in all. Add this to the cooked and mashed potato in the bowl and roughly mix the two together. For this recipe I have added in more potatoes and less radish unlike my earlier recipe, but the addition of radish can be increased also depending upon how you like your parathas to be.
** Now in a mixer grinder add in 2-3 spicy green chillies, 1 inch piece of ginger, 2-3 tablespoon of coriander leaves, 3-4 fresh curry leaves, 1-2 ajwain leaves if available or ½ tsp of ajwain seeds, ½ tsp hing powder, ½ tsp haldi powder, ½ tsp methi powder, 1 tsp kala namak and grind to a coarse paste without water. You can use pulse mode to get the required consistency. Now add this to the mashed potato and radish in the bowl along with 1 tablespoon of any edible oil.
** Mix the above mixture evenly and then add in "Multi-grain Flour or Wheat Flour (Atta)" and bind into a stiff dough without adding water. You can add a dash of red chilly powder if desired, I have not. You may need about 3 cups of the flour, however this depends on the moisture content in the radish and mashed potato, so be prepared to add less or more as per requirement. Do need the tough into a tight ball as on resting, the radish does leave out a little bit of water which makes it softer. Cover and keep it aside for about 20 minutes, this is absolutely necessary for the gluten to get released coz. of which the chapati turns softer in texture and tastier.
** Once again knead the dough to a smooth consistency and then divide them into tennis sized balls. Roll each ball in flour dusting them evenly on all sides and then roll them on a board with rolling pin into thick roti evenly and carefully. You can dust the roti with wheat flour as you proceed rolling it out to prevent it sticking to the rolling pin and to ensure smooth and even rolling. The rolling should always be done with equal and steady pressure in one go turn the roti and repeat which ensures you get evenly rolled parathas. Again, remember to roll these parathas slightly thicker than normal roti’s.
** Heat tava on high and when its very hot lower the heat to medium and brush it with some ghee / oil and then gently place over the rolled paratha on the tava. Please be careful when doing so and see to it that there are no creases on them. When you see bubbles appearing on the top side of the paratha, brush the top side of the paratha also with ghee / oil and with the help of a flat spatula gently loosen it and overturn / flip the paratha and cook on the other side too. When the other side gets cooked flip over again for a minute or two and remove from tava and keep it on a plate.
** Repeat the process with the remaining dough by rolling and frying each one in the same way. You can slightly brush the top surface of the parathas again with ghee/oil if desired, I have not, but doing so does make the roti’s remain softer. These are best served hot, however if you want to pack them then allow them to cool keep a absorbent paper/ napkin as lining to a stainless steel dabba/box and then put them in it and cover with the lid and they are ready to be taken as in lunch box too, will remain good for some hours.
** "Mooli-Aloo Parathas-2" are done and ready to be served. It is always a pleasure to relish these parathas hot dunked in freshly prepared curds/dahi which is how I usually serve them. You can add on some pickle to tickle taste buds if needed. Again, the choice is yours and you can serve them with any side dish of your choice if you prefer it that way. In my home we love it with curds as these are a complete meal in themselves and really do not need anything else, however, if you have guests you may include other dishes along with it for a yummier taste.
** Sharing link to the “Aloo-Mooli Parathas" shared before in the blog. The recipe is closely same except for addition of more spices and you can prepare it the same way too. In the below recipe the ration of mooli and aloo differs with mooli slightly more than aloo while in the above recipe I have increased the aloo proportion.
** You can also check out on the “Method of Preparing Curds at Home”, if need be for which please follow the link given below ….
** An Earnest Request : There are many more recipes of different types in the blog. For all my Recipes, use the search option or the label section in the Blog. If you are still not able to find it or have a query, please leave a message in comment section or mail me the same. I will try my best to get back to you as soon as possible. Do try out various types of dishes included in the Blog and Enjoy them with your family and friends and do give me a feedback if possible.
** I am happy to inform you that I have also started a food group for by the name "KONKANI DELICACIES" which is over and year old, with about 23 K strong members. It is a pleasure to inform that you will find in the group many more recipes posted by our expert members and you too can share some of your own. The link to the group is posted on the left side of the blog page. Do join us in our culinary journey. I strongly believe in Sharing and always endorse that "Sharing Is Caring" Thank You.
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