Hi friends !! Am back with my event "Come ON - Lets Cook Buddies" Entry :) . She has been sharing yummy recipes n again had come to share an delicious recipe today. Yes its +Sneha Jain again with an delicous and yummy entry for my event. Thank you sneha for sharing such yummy recipes :) Lets see what sneha has got for us today :)
Over to +Sneha Jain
Usually Mooli Paratha is made of Radish, but here I am gonna use Radish Leaves.
Radish leaves have more of Iron, Calcium, Vitamin C, phosphorous than the radish itself. Also would combine bottle gourd, fry both with masalas & prepare the filling. Stuff it in rotis & roast on medium flame with little oil.
Servings – 3
1 cup chopped Radish Leaves
½ cup grated bottle gourd
1 green chilly (nicely chopped)
1 tsp chilly powder
1 tsp coriander powder
½ tsp sounf powder
½ tsp Jeera (cumin seeds)
Pinch of asafetida
½ tspn garam masala
½ tspn Carom seeds
½ tspn dry mango powder
Salt to taste
1 tbsp Ghee
150 gms Wheat flour & little for rolling rotis
Milk as needed
Salt to taste
Oil for frying
Method Of Preparation
- Heat a small wok or kadhai, pour ghee. Add green chilly & bottle gourd and fry for 5 mins. Now add radish leaves & fry for 2 mins.
- Add the items under “masalas” list (ghee already used) & fry again for 1-2 mins. The filling is now ready It tastes nice at this stage so you will know whether you have got it right if you just taste the filling. This is how it will look:
- Lets make Dough now. Take the flour in a bowl and add salt. Add milk & knead into a soft dough.
- You should be able to make a dent in it without applying much pressure and yet the dough should not spread out when you do so. This is how it will look like:
- Make 3 portions (large lemon size)
- Roll into small roti using dry wheat flour & put 2 tspn filling & close as shown to make ball.
- Now roll it in dry flour, dusting off the extra, flatten to medium size roti. Sprinkle a little dry flour if the paratha sticks to the work surface should be thinker than rotis (3mm).
- Heat a pan and reduce the fire. Brush a little oil on the griddle and roast the paratha on one side on reduced heat. Flip over and roast the other side by pouring little oil.
- Roast both sides well till golden dotted with brown specks and remove.
- Serve with Curd / Raitha / Sauce.
You can use water instead of milk for the dough. Milk makes paratha's smoother.
Remove from the tawa and rest the paratha on a rack so that the underside doesn’t sweat – I am a little particular about these things since I hate eating the last roti or paratha which sweats unless laid on a cloth or a rack!