Indian Parathas are popular worldwide – they are undoubtedly the most versatile of the Indian dishes as one can experiment with various kinds of stuffing, shapes and sizes. Paratha is an amalgamation of the words parat and atta which literally means layers of cooked dough. They can be enjoyed at any time of the day and go very well with chutneys, curd or pickles. This recipe is of Mooli Paratha with an accompaniment of Tomato sabzi – a heavenly combination!
Ingredients for Mooli Paratha:
- Wheat flour(Atta)- 2 cups
- Radish (Mooli)- 400 gms(Without leaves)
- Ginger- 1/2 inch
- Green chillies – 3 to 4 pieces
- Asafoetida(hing) – 1 pinch
- Cumin seeds(Jeera) – 1/2 teaspoon
- Oil – 1 tablespoon
- Salt to taste
- Coriander leaves
- Oil or ghee for frying
Ingredients for tomato sabji:
- Red tomatoes – 300 gms.
- Coriander powder – 1 teaspoon
- Asafoetida(hing)- 1 pinch Servings: 3-4 persons
- Turmeric powder- 1/2 teaspoon
- Cumin seeds(Jeera)- 1/2 teaspoon Preparation Time: 40 mins
- Ginger- 1/2 inch
- Green chillies – 2-3 pieces Cooking Time: 30 mins
- Oil – 1 tablespoon
- Few Coriander leaves
- Salt to taste
- Sugar – 1 teaspoon (If you prefer sweet and sour taste)
- Black pepper powder- 1/4 teaspoon
Method
For Mooli Paratha:
Wash and grate mooli. Remove extra water by squeezing gently and keep aside.
Grate ginger pieces. Chop chillies and coriander leaves in small pieces and keep aside.
Heat oil in a pan. When hot, add hing and jeera. When jeera splutters, add grated mooli. Cook on high flame for 3- 4 minutes.
Sauté continuously and evaporate rest of the water on low heat. Add salt, grated ginger, chopped chillies and corianders leaves, and cook for 2-3 minutes. Stuffing is now ready.
Make dough of atta by using nearly one and half cups of water. Divide both stuffing and atta into 10-12 equal parts.
Flatten the atta dough slightly and place mooli stuffing and cover from all side. Roll softly using a little dry atta as required.
Fry on pan (tava) using oil or ghee to make it crispy and golden brown on both sides.
For Tomato Sabzi:
Cut tomato into pieces. Grate ginger pieces, slit green chilies and chop coriander leaves.
Heat oil in a pan. When hot, add hing and jeera.When jeera splutters, add tomato, ginger, green chilly, turmeric powder,coriander powder and salt.
Sauté for 1-2 minutes and add one and half cups of water. Let it cook on low flame for 3- 4 minutes.
Add sugar (if required) and cook for another 1 to 2 minutes.
Add black pepper and coriander leaves and switch off the heat. Tomato sabzi is ready.
Serve Mooli Paratha with tomato sabzi. Parathas go well with any chutney, pickle or curd too.
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