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March 9, 2006
Paratha delights
Muli ke parathay
Ingredients
1 medium sized muli (radish)
3 cups wheat flour
2 tbsp oil
2 tsp salt
1/2 tsp coriander powder
1/2 tsp red chilli powder
1/2 tsp crushed cumin seeds
1/2 tsp onion seeds
1/2 tsp turmeric powder
1 green chilli, chopped
1 tbsp fresh mint, chopped
Method
Wash and grate the radish and season with salt. Put aside for sometime, preferably in a plastic sieve. Then press the radish to remove excess water. Heat oil in a wok, cook radish with spices, green chillies, mint and about half a teaspoon of salt, after a while remove from stove and let it cool.
Using water and two to three teaspoons of oil, knead dough for the paratha, adding about a teaspoon of salt. Roll it on a floured board about the size of your hand, put about two tablespoons of the radish mixture in the centre and gently pick up the sides and press together the ends to form a ball, covering the filling completely. Roll them out carefully to form round parathay and fry over a highly heated tawwa, using small quantities of oil.
Vegetable and
cheese paratha
Ingredients
3 cups wheat flour
1/2 tsp all spice powder
1/2 tsp turmeric powder
1/2 tsp chilli powder
Oil
Water
For stuffing
4 tbsp cottage cheese, grated or chopped
1 cup carrots, cauliflower and peas, chopped finely and combined
1 onion, finely chopped
1 tbsp coriander, finely chopped
2 small green chillies, finely chopped
1/2 tsp all spice powder
1/2 tsp chilli powder
1/2 tsp oregano (ajwain)
Salt to taste
Method
Knead the flour with oil, salt, all spice powder, chilli powder and turmeric powder, using water to make dough. Mix all the ingredients for the stuffing. Make two small balls of the dough and roll them into the shape of puris. Place the stuffing on one puri, cover with another puri and press the edges together well. Roll out to the size of a paratha very gently so that the filling does not come out. If this is difficult, then roll out two thin rotis and spread the stuffing evenly and thinly over one roti and cover it with the other, pressing the edges together. Cook on a tawwa, using as much oil as desired, on normal flame.
Roghani paratha
Ingredients
4 cups wheat flour
1 cup oil
1 tsp salt
1 tsp crushed red chillies
2 tbsp mint leaves, chopped
2 medium-sized onions, finely chopped
2 green chillies, finely chopped
1 tsp cumin seeds
1 tsp oregano (ajwain)
1 tsp onion seeds
1 tsp mustard seeds
1 tbsp masala of any pickle available at home
1 tbsp garlic, finely chopped
Water
Method
Mix well all the ingredients in the flour except oil and water. You can use more pickle masala to enhance the taste. Add the oil and mix well, now add a little water at a time and knead the flour. Add as little water as possible to form a dough that just sticks together, not as soft and wet as the dough for the regular roti. Form a large ball and roll out to make a thick roti, cook it on medium heat using a few teaspoons of oil to fry it.
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