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Monday, February 3, 2014

Mooli Methi Paratha (White Radish & Fenugreek Leaves in a Paratha)–Go Green Go Healthy

The winter season in the Gulf region brings with it a lot of joy for us. Beautiful flowers blooming in the parks and roundabouts.With the weather going to the coolest the sight of the fresh leaves and vegetables tickle my fingers to have them in my kitchen and do the best with it.
A visit to the vegetable market made me pick some fresh veggies which had lots of spinach, radish, methi, ladies finger etc. I had in my mind to try this combination of Mooli & Methi in a paratha .So the leaves were washed, flour measured ,spices gathered and after a little cooking comes out from my Grand Veg Kitchen……

Mooli Methi Paratha (White Radish & Fenugreek Leaves in a Paratha)–Go Green Go Healthy

Ingredients:
For Dough:                                                                  For Stuffing:                                                                                                                            
2 Cups chopped Methi (Fenugreek) leaves                   2 Medium sized Mooli (White Radish)
(I Used two small bunches)                                            2 Green chilies finely chopped             
2 Cups-Wheat flour                                                        1/4 tsp Cumin seeds     
1/4 th Cup -Besan (Gram) flour                                      1/8 tsp Turmeric
1/2 tsp -Red chili powder                                                1 Tbsp Oil                                
1/2 tsp -Garam masala                                                   1/2 tsp-Salt
1/8 tsp Turmeric                                                                                   
1/2 tsp-Salt or to taste
Oil for kneading and cooking
You can make 6 medium sized parathas with this proportion.

Method:
1. Wash & drain the Methi (Fenugreek) leaves into a strainer. In a big bowl mix wheat flour, besan (gram) flour, red chili powder, garam masala, turmeric, salt and mix well. Finely chop the Methi (Fenugreek) leaves and add it to the above mixed flour.
2. Add water and knead it to a chapatti dough consistency. Add 1 tsp oil and kneed and cover and allow it to rest for 1/2 an hour.
3. Grate the Mooli (White Radish) and sprinkle some salt on it and leave it for 10-15 mins.
4. Mean while in a thick bottomed kadai/pan heat 1 Tbsp oil and add cumin seeds. Once they crackle add finely chopped green chilies. Next add turmeric and the grated Mooli (White Radish) squeezing out all its water. Add salt and mix well and cook for 2-3 minutes on low flame and take it off the flame. Let it cool down completely and do not cover it as it may turn watery.
5. Next make small lemon sized balls from the dough and press it in wheat flour.
6. Flatten two small dough balls slightly using the wheat flour and rolling pin/belan and spread the radish mixture on one dough circle.
7. Place the other flattened dough circle on it and press the edges and seal them and press it well in the flour.
8. Roll the pin to make parathas with very soft hands.
9. Pan fry the parathas from both sides using little oil.
Serve hot with yogurt or butter!!
A view of the radish filling

I just cut the Parathas in the center to give it a semi circle shape. We just enjoyed the fresh great taste of both Mooli & Methi together!!