radish/mooli roti

Paratha you mena stuffed one with mooli.. and roti you means like chapati.. To make mooli roti we grate with the thin grater then squeeze out the water and keep the water for kneeding.. then add some salt ajwain and a pinch of turmeric and keep a side for 15-20min.. again squeeze it now add this mooli to flour and knead using squuezed mooli water.. you may not need any water to kneed the dough if needed you can add. one cup grated mooli is good with 1 1/2 to 2cups of flour.. you can increase or decrease the amount of flour dpending on the mooli.. once you have the dough make the chapati immediately using little or more oil or what you want.. if you keep the dough after kneeding it will release water and make the dough very loose which will be difficult to roll chapati then you might need more flour which generally spoils the flavor.

 

here is the way I make Mooli paratha:

1. Grate mooli and mix salt with it and then keep it for 10-15 mins.
2. Squeeze the water from it and keep this water to kneed the dough.
Tip: add salt in grated a little extra as per your taste. as after squeeze it will be reduced. Now don't add salt after squeeze. Try to squeeze as hard as u can. This will then be dry and will be easy to roll.
3. Now make a normal dough of wg=het flour using the mooli water and if required you can add more normal water.
4. Add jeera, ajwain, red chilli power green chilli, and green coriander in the squeezed mooli and prepare the stuffing for paratha.
5. Take a small ball of flour , roll it a little , fill the mooli stuffing, close it and slowly roll it properly.
6. Now cook it on hot tawa using oil from both sides.

Enjoy with chutney and curd...

 

If you boil it all water soluble vitamins will be lost.
The healthier version is to grate it fine and knead in flour, for more nutrition you can chop the mooli leaves also very fine and add to the dough.

 

Yes. This method is good. And Roti will also be very soft. I am trying this often at home. My DD likes it very much.

 

I never did boiling. This way i make roti with bottlegourd, semi ripe papaya and turai.. i use jeera and ajwain depending on the mood.. ajwain if curry accompanied is heavy and jeera if using chutney or dip or curd.

 

if you find the smell of radish overpowering, you can grate, saute it with the same jeera and ajwain and add some chilli powder, salt and turmeric..allow it to cook until dry. cool and stuff or mix directly to the chappati flour. it tastes good either way. serve it with pickle and curds...

 

nice thread with good ingredents