Healthy Indulgence…
When it comes to wholesome winter comfort foods, I most often get inclined to curry-drowned rice dishes. Except when I’m craving for something with more bang! That’s when I dig deep into my kitchen resources and try and fix up a meal comprising of something in the form of rotis.
Dosas, Puris and Parathas all fit the bill well, and I just go with my inner craving to decide on my course of action. While I don’t tend too creative with my Dosas and Puris, Parathas are something I just love to play around with. Any leftovers could well serve the purpose of filling their pockets and turning into a wholesome and delicious addition to any meal.
Some of my all-time favourites remain this and most certainly, this. But this recipe is a definite keeper in my secret stack of pleasurable indulgences. No doubt, the nutritional qualities of raddish excel all else, but don’t let convince you to try this out. Afterall, everyone needs to indulge once in a while, even if it IS good for you!
Mooli (Raddish) Parathas
Ingredients:
2 cups whole wheat flour (atta) 1 cup grated mooli (long white raddish), excess water squeezed out 1/4 tsp red chili powder 1/4 tsp garam masala 1/4 tsp coriander seeds salt, to taste 3 tbsp ghee/oil water as needed Method:
Mix flour (atta) with salt and one tbsp of ghee and form into a smooth dough with water.
Separate dough into golf-sized balls and set aside.
Make sure all the water is thoroughly squeezed out of the grated raddish and mix with salt, coriander seeds, chili powder and garam masala, and set aside.
For each dough ball, roll out the dough into a small circle and put around one tbsp of the raddish mixture in the centre. Bring the ends of the circle together and form into a ball.
Seal the edges completely so that the stuffing does not come out. Roll out these dough balls into a 6 inch circle.
Fry on a heated pan adding a bit of ghee around the edges to crisp it up.
Enjoy it warm with pickle or onion chutney.
February 22nd, 2006 16:34
Hey Meena
Gr8 tantalizing picture..Once i tried muli paratha with red radishes and the result was awful.The red radishes were tooo bitter.Since then I have shied away from muli paratha..Well now ur picture is tempting me to try them again….
Hey BDSN! These parathas are just delicious. I’ve used the long white radishes, try it out and do let know!
February 22nd, 2006 17:32
sounds good and looks perfect!
each time I make stuffed parathas, the stuffing somehow manages to peep out-either the centre folds open up, or the dough breaks out at the sides:( any guess what could be wrong ?
Hi Reshma, try adding less filling into the dough. That used to happen to me when I over-filled the parathas, then i found that thinner stuffed parathas were more delicious!
February 22nd, 2006 20:02
I have linked “From the Rasoi” event on my blog and also send you the recipe for the same. My food-blog address is changed and now it is, http://sanjhachulha.blogspot.com
Thank You for the invite.
February 23rd, 2006 15:42
just when i was thinking what to do with my white radishes. thanks for the recipe. btw, really lovely new design! i like it!
Thanks Rokh! Do try this recipe, it’s delish:o
February 24th, 2006 06:48
Damn, your parathas look way better than mine ever do
And taste better too, I bet!
Thanks
Do try them and let me know how it goes!
February 25th, 2006 19:40
I just found out about your blog and I’m really liking it. The photos of the mouth watering dishes make me rush to the kitchen and try them out right away.
I can’t wait to surprise my wife, when she comes back, with all the new dishes I’m learning to cook here. She is soooo gonna love me….
Thank you! Please keep up the good work.
February 26th, 2006 21:55
Hey ,I have posted for this FMR theme…Meena ,here’s the link
http://mtastes.blogspot.com/2006/02/cabbage-peas-medley.html
February 26th, 2006 22:17
I’m reading you since quite a long time now and I must say I so want to be invited to your home and be treated to your parathas! I didn’t dare trying one of the recipes yet. I used to have some (the alu parathas) at an excellent and high end indian restaurant in Paris we used to go about once every 2 months with colleagues. I have such a vivid memory of them, piping hot and freshly made on order, so comforting parathas, I’m affraid to try makind some and disapoint myself with a pale version. I’m sure no parathas I might make would compare to those I was served in Paris by your countrymen.
Hi Zoubida, I’m so happy you enjoy reading my recipes. Do try this out, its not that hard and very delicious. The best part about making it at home yourself is that you can control the amount of oil in it.
February 28th, 2006 12:51
I made the Alu Parathas yesterday evening to eat with a moroccan tagine. They were delicious and really easy to make.
Thanks!
That’s awesome Zoubida! I’m so glad you enjoyed the recipe. You should try the Mooli Parathas next
March 15th, 2006 18:53
well your efforts are appreciateable.no dought your hardworking shows your talent and i hope you will keep it up in the future as well.!
Thanks John!