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Mooli Parathas


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This traditional Gujarati delicacy has a shelf life of about 5 days even at room temperature.

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Preparation Time: 
Cooking Time: 
Makes 15 parathas.
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Ingredients


2 cups whole wheat flour (gehun ka atta)
3/4 cup grated white radish (mooli)
1/4 cup chopped radish (mooli) leaves
3/4 cup fresh low fat curds (dahi)
1/2 tsp turmeric powder (haldi)
1 1/2 tsp chilli powder
1 tsp oil
salt to taste

Other ingredients
2 1/2 tbsp oil for cooking

For serving
 Parsley Yoghurt Spread

Method
  1. Mix all the ingredients and knead into a soft dough, adding a little water if required.
  2. Divide the dough into 15 equal portions.
  3. Roll out each portion thinly into a 125 mm. (5") diameter circle.
  4. Cook each paratha on both sides on a non-stick pan, smearing a little oil on each side, until brown spots appear on the surface.
  5. Serve hot or cold with parsley yoghurt spread.

Tips
  1. VARIATION : METHI PARATHAS
  2. You can use chopped fenugreek (methi) leaves instead of radish for the above recipe.
Nutrient values per paratha
CarbohydrateEnergyFatProteinVitamin A
10.7 gm.89 cal.3.9 gm.2.3 gm.174.4 mcg.
RECIPE SOURCE : Healthy BreakfastBuy this cookbook
1 review received for Mooli Parathas
1 FAVOURABLE REVIEW

The most Helpful Favourable review

 Reviewed By
Leena_Dhoot, December 21, 2010

terrific recipe for mooli paranthas! the freshness of the ingredients is the core concern here...the fresher they are, the better the end product will be!
2 of 2 members found this review helpful

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Reviewed December 21, 2010 by Leena_Dhoot

terrific recipe for mooli paranthas! the freshness of the ingredients is the core concern here...the fresher they are, the better the end product will be!

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2 of 2 members found this review helpful
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