Stuffed mooli ka parantha is another traditional and famous breakfast recipe from the land of Punjab. Radishes are rich in dietary fiber, is full of antioxidants, vitamins & Iron. It helps in improving metabolism & is also a cure for skin cancer and any repiratory disorders.
Ingredients :
3 Large Radish grated
Little Radish Leaves chopped fine
1 inch piece ginger grated or chopped fine
5 green chillies chopped fine
1/2 tsp carom seeds
1/2 tsp cumin seeds
1 tsp red chilli pd.
1 tsp garam masala pd.
1 tsp amchur pd.
salt to taste
handful of chopped coriander leaves
ghee/oil for shallow frying
dough from whole wheat flour
Method :
1. Grate the Radish and squeeze out the excess water from it. You can use this water for kneading your parantha dough. Knead the dough and let it rest.
2. Heat little ghee/ oil in a kadai. Add carom seeds and cumin seeds. Later add the chopped green chillies and ginger.. saute for a while.
3. Now add in the radish and leaves. Add the dry spice powders, salt ..mix well.
4. Cook till the mixture becomes dry. Add chopped coriander leaves. Let it cool.
5. Divide the dough into small piece. Shape into round balls & flatten.
6. Pinch the edges to form a cup & place the mooli mixture in the centre.
7. Bring together the edges to enclose the filling. Twist to seal.
8. Dip in dry flour and roll out your parantha till evenly spread.
9. Heat a non-stick tawa and cook your parantha with ghee/oil ...golden brown on both sides.
10.Serve hot with curd, any Indian pickle or tomato ketchup.
11.Mooli Paranthas are extremely nutritious and filling.
Ingredients :
3 Large Radish grated
Little Radish Leaves chopped fine
1 inch piece ginger grated or chopped fine
5 green chillies chopped fine
1/2 tsp carom seeds
1/2 tsp cumin seeds
1 tsp red chilli pd.
1 tsp garam masala pd.
1 tsp amchur pd.
salt to taste
handful of chopped coriander leaves
ghee/oil for shallow frying
dough from whole wheat flour
Method :
1. Grate the Radish and squeeze out the excess water from it. You can use this water for kneading your parantha dough. Knead the dough and let it rest.
2. Heat little ghee/ oil in a kadai. Add carom seeds and cumin seeds. Later add the chopped green chillies and ginger.. saute for a while.
3. Now add in the radish and leaves. Add the dry spice powders, salt ..mix well.
4. Cook till the mixture becomes dry. Add chopped coriander leaves. Let it cool.
5. Divide the dough into small piece. Shape into round balls & flatten.
6. Pinch the edges to form a cup & place the mooli mixture in the centre.
7. Bring together the edges to enclose the filling. Twist to seal.
8. Dip in dry flour and roll out your parantha till evenly spread.
9. Heat a non-stick tawa and cook your parantha with ghee/oil ...golden brown on both sides.
10.Serve hot with curd, any Indian pickle or tomato ketchup.
11.Mooli Paranthas are extremely nutritious and filling.
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