“Mooli- Gajar- Moringa Roti (Radish- Carrot- Drumstick Leaves Chapati)” … delicious spiced veggie roti served with equally tasty vatana kananga upkari (green peas sweet potato bhaji) … come winter and the market is filled with green peas pods, fresh beautiful red colored carrots and large sized radish … make best use of these nutritious seasonal veggies and enjoy scrumptious meals … Yummilicious …
** Hot spiced roti served directly from tava is a pleasure to relish with simple bhaji and I love to have them as meals whenever I have the time to spare to prepare them hot. I have been frequently posting these recently as most nutritionists now suggest to curtail regular consumption of rice. Well, decided to try out more delicious spiced veggie parathas, So here it is straight from tava to plate, served hot and tastes yumz. Without running into details as these are details all of you know, I am sharing my recipe below, do try it out.
** Here is my recipe for “Mooli- Gajar- Moringa Roti (Radish- Carrot- Drumstick Leaves Chapati)” … my style, serve it hot and relish as a delicious snack or complete meal ….
** For Moringa Leaves (Mashinga Pallo/ Drumstick Leaves) : Choose fresh green tender leaves always for preparing any dishes. Pick and clean the leaves, discarding the stems as they are not edible and do not really get crushed well. We need to add only the leaves for preparing of parathas. Wash well, strain off excess water, and chop them finely. Squeeze out as much water as possible and keep it ready aside.
** For this roti : I have just used handful of fresh moringa leaves (mashing pallo), ¼ cup each of freshly grated carrot (gajar) and radish (mooli/ mullangi) along with 3-4 finely chopped green chillies (tarni mirsanga/ hari mirchi), pinch of ajwain (vonvo/ bishops seed), ½ tsp of hing (asafoetida) powder and salt (namak/ meeta) to taste.
** To Prepare the Dough : Add in 2 cups of wheat flour (atta/ gonva peeta) and the above mentioned ingredients along with 1 tblsp of edible oil (tel/ tela) into a wide bowl and mix well. Add water little by little and knead well to get smooth but stiff dough. Lastly rub a little bit of oil all over the dough, cover and keep it aside for 20-30 minutes for the dough to rest.
** Note : Always allow resting period for kneaded flour for at least 20 minutes before rolling out for preparation of roti/parathas etc. This helps in releasing the gluten content in the wheat and there by not only making it more digestible on consumption but also turns the dough softer and also keeps the roti softer after cooking.
** Knead the dough once again and then divide them into equal portions, say each about the size of a small orange and keep them all ready aside. Dust them with wheat flour and roll out evenly into a thick round shaped paratha of about 8 inches in diameter with the help of a rolling pin/ lattoni in konkani. Keep the rolled parathas slightly thicker than normal roti.
** For Frying the Parathas : Heat an iron tava on high, when hot, lower the heat to medium, wait for a second and then gently place the rolled paratha taking care to see that there are no creases. When it is cooked and you see small bubbles appearing on top surface, increase the heat and with the help of spatula flip it over.
** Spread some oil/ ghee on surface, fry, once again flip over and apply oil/ ghee on other side too. Both sides of parathas should be cooked well, the indication are brows round specks on the surface. Remove and keep it aside and repeat the procedure with the remaining prepared dough balls, by rolling into paratha and frying them on tava in similar manner.
** Here I must mention that you should be careful with heat of tava for frying. Do not burn the parathas, keep lowering/ increasing the heat to maintain a level of even frying. The parathas when first placed on the tava should be fried on low till you see the bubbles appearing after which only they should be flipped and the heat increased and then kept constant.
** “Mooli- Gajar- Moringa Roti (Radish- Carrot- Drumstick Leaves Chapati)” are done and ready to be served. Always serve parathas hot from the tava whenever possible with any side dish of your choice. It always tastes the best when served hot from tava with some curds, pickle or simple potato bhaji as side dish, though you may serve with curries too. I served it with green peas- sweet potato bhaji and it was a wonderful combination.
** Do try out various types of “Roti or Parathas” included in the Blog and enjoy with your family and friends. All you need to do is use the search option for the same and you will find a list of the same. However, for the sake of easy access, I am sharing in a common link below, which can be used too if need be ...…
** For “Vatana- Kananga Upkari/ Green Peas- Sweet Potato bhaji” Recipe, Please follow the link given below, you can substitute potato too …
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