Saturday, July 5, 2008



Ingredients for Dough
Wheat flour 2 katori
Salt ¼ tsp
Water ½ glass approx

Ingredients for stuffing

Radish (Mooli ) grated 300 gm
Green chilies chopped 1 tsp
Coriander leaves 1tbsp
Amchur Powder ½ tsp
Jeera ½ tsp
Garam masala powder ¼ tsp
Salt to taste
Ghee for shallow frying


Mix mooli and salt in a pan keep it aside for 10 min.
Squeeze the excess water out of mooli. (Store the excess water separately to knead the dough.)
Mix squeezed mooli with all the ingredients for stuffing except ghee in a bowl.
Mix dough ingredient in a separate bowl, add the excess water extracted from mooli and plain water, knead the dough well.
keep it aside for 10 min
Make small balls out of dough and roll it in to small circular roti of 5 cm diameter
Brush it with ghee on top
Place 2 tbsp stuffing in the center and close the ends of the roti and make a ball.
Seal it nicely so that stuffing doesn’t come out while rolling
Roll the ball in dry flour and roll it in to 12 cm diameter circle with the help of rolling pin.
Heat the tava (round flat base pan) put the rolled paratha on it
Cook for 30 sec on one side.
Flip the paratha cook for one min on the other side.
Brush it with 1 tbsp of ghee on both the sides turn by turn
Cook it till crispy brown
Serve with curd or Malai

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