“Pudina Mooli Paratha (Mint Leaves- Radish Roti)” … simple healthy aromatic parathas that go well with any side dish … Yummilicious ….
** I had some leftover lauki masoor dal which I carried forward to be served today as an accompaniment to simple delicious radish/ mooli and pudina/ mint leaves with spices. Some days end up unexpectedly into wonderful surprise when you get a break from routine works added to the joy was when my dear friend sent over some fruit custard. In all enjoyed a scrumptious meal of parathas with dal and chutney. Without running into much details let me straight away share the recipe for all of you to try out and relish.
** Here is my simple recipe for “Pudina Mooli Paratha (Mint Leaves- Radish Roti)” ….
** In mixer grinder add handful freshly picked, cleaned, washed mint (pudina) leaves, coriander leaves (dhania/ kothambari pallo), radish leaves (mooli patta/ mullangi pallo) along with 5-6 green chillies (tarni mirsanga/ hari mirchi) and grind to a paste. Sprinkle some water Only if necessary as there is enough water in radish for binding the dough.
** Note : In Mumbai we get radish/ mooli along with its tender leaves, I do not discard them and use them either in curries or roti/ parathas. However, they should be fresh, green and tender, also add only the leafy portion and not the stem portion for parathas, while you can add stem portion for curries if desired, they are very nutritious.
** Again, if radish with the tender leaves are not available you can skip it off too, I just add them whenever available only. Just add handful each of pudina and coriander leaves along with chillies and grind. You may increase coriander leaves if desired but I would not recommend increasing pudina leaves as they are too aromatic.
** Peel of the skin of radish (mooli/ mullangi), grate it and add about 2 full cups into a wide bowl. Add the ground paste along with a pinch of ajwain (bishops weed/ vonvo) after crushing it a bit between palms, ½ tsp of cumin (jeera) powder, ¼ tsp of hing (asafoetida) powder, ½ tsp of haldi (turmeric) powder, salt (namak/ meeta) to taste and mix well.
** Add about 2-3 tblsp of water into mixer grinder to mix in any leftover paste, add this to the mixture along with 1 tblsp of oil (tel/ tela) and mix well. Now add about 2 cups of wheat flour (atta/ gonva peeta) and knead well to form smooth but stiff dough. While kneading if necessary add more water or flour to get a right dough consistency.
** Apply a little bit of oil all over the dough, cover it with a wet cloth and keep it covered aside for 30 minutes to rest. Once again knead the dough and make into equal lemon sized balls. 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).
** Heat an iron tava, 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 cooked, you will see small bubbles appearing on top surface, apply some ghee (toop) or oil (tel/ tela) on the surface of the top side and then with the help of spatula gently flip it over.
** Spread ghee (toop)/ oil (tel/ tela) on the other side too, flip over and cook till done well on both sides. Parathas should always be cooked well, with some brown round crisp fried specks on them, which is the indication it’s done. Remove, keep it aside and repeat the procedure with the remaining prepared dough balls in the same method as above.
** “Pudina Mooli Paratha (Mint Leaves- Radish Roti)” are done and ready to be served. Always serve parathas hot with any side dish of your choice. As the parathas include spice level and veggie too, they are complete meal in themselves and can be served with plain curds or raita, a dash of pickle, butter or some simple bhaji/ curry of your choice.
** Do try out various types of “Roti or Parathas” included in the Blog and enjoy with your family and friends. I am sharing in a common link below, through which you can browse through and try out those that appeal to you, though they are all tasty …
No comments:
Post a Comment
Thanks.