Kitchen-Kollections

Mooli Parantha

Ingredients

1 big Muli or radish
Cumin seeds
2 cups wheat flour
pinch of tuermeric
Oil
salt to taste

Procedure

Mix some wheat-flour to dough consistancy. cover it and keep aside.

Grate mooli using a grater or a food processor. Make sure that you get fine shreds of muli.Sprinkle salt over muli and leave it aside for 5-7 minutes
You will see muli leaving out a lot of water. Squeeze out the water completely or as much as possible using cheescloth or by using a strainer.

In a pan, heat a 2 tsp oil and add some cumin seeds. Once the cumin seeds begin to crackle, add grated muli and add more salt if required. Add a pinch of turmeric and mix well. After 10-15 mins , muli will begin to soften and reduce. Remove from heat and let it cool.

Make round balls of about 1 -1.5 inch diameter. Roll the dough into small circles and add add some stuffing [grated muli mix] and close the dough to make a closed pouch. Dust the closed pouch with flour and roll it into a chapati.Cook on pan to get hot and tasty parathas.

You would be surprised to know that this is one of the most searched item on search engines. There is actually no shortcut of making perfectly round chapatis..but it requires lot of patience and stamina Here are some tips :-

• Always add a pinch of salt in the flour before mixing it with water.
• Mix the flour with a little hot water. It comes out really soft.
• The quality of the chapatis totally depends on how soft the dough is.
• After you have made the dough, apply some oil and again mix it properly. This is one of my mother’s trick! She is champ in making the most softest chapatis sslurrppp
• Take a small ball of the dough and again press it softly..apply some flour and make a pancake like shape.
• Keep applying little flour so that it doesn’t break
• Now the trick is how to use the belan or rolling pin with your palms as well as fingers.
• First you have to you use complete palm on the pin to make it flat by the sides. It will become a squarish round.
• Then using fingers on the sides of the belan, start rolling the chapatis (increasing) and keep turning it around. Keep applying little flour at each step.
• Best way to check whether you will have a soft chapati is to lift and see it under light..if u see dark patches it means you need to press it a little more. If its transparent, that means it will become a perfect phulka!
• Now fry it on the skillet, fry both sides till nicely brown. You can add little oil. Now see the change at the table, but serve hot, or keep covered till serving.

I hope this helps..