A chutney made with Tender Tamarind Leaves Pachadi Recipe is simply delicious. Also called Chintha Chiguru Tokkuthis spicy and sour chutney tastes great with just about anything. Try it with not just idli, dosa but with bhakri and chapati even steamed rice. Try it!
|Mooli ke Parathe/ Radish Paratha Indian Flat Bread|
Mooli ke parathe! Delicious and healthy take me to the time when I was asked,
“Roti khayenge?” Which will translate to,” will you have food? ”
Mooli ke Parathe/ Radish Paratha
- 2 cups whole wheat flour/atta+ for application
Mooli ke Parathe/ Raddish Paratha Indian Flat Bread
- ¾ cup white radish, grated
- ¼ cup radish leaves, chopped
- ½ tsp haldi/turmeric powder
- 1 ½ tsp chilli powder
- 1 tsp dhania/ coriander powder
- 1 tsp jeera/cumin powder
- A pinch of chat masala
- 1 tsp oil
- Salt to taste
- Oil for cooking
- Mix the grated radish, radish leaves salt and all the dry powders in a bowl. Knead and combine well. Let it stand for a few minutes to ½ and hour.
- Add the flour and 1 tsp oil mix all the flour.
- Knead with hardly any water. The water from the radish is generally enough but in case you need use water
sparingly to make a soft dough.
- Make 12 equal portions of the dough.
- Roll out each portion thinly into a circle, using a little whole wheat flour for rolling.
- Heat a non-stick tava/skillet and cook each paratha, using ¼ tsp of oil, till they turn golden brown in colour from both the sides.
- Keep aside to cool slightly.
- You can use 1 ½ cup of chopped fenugreek (methi) leaves instead of white radish and radish leaves for the above recipe.
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