Wednesday, January 7, 2009

Radish / Muli Parata


For Dough

  • 3 cups Wheat flour

  • 1 cup All purpose flour (maida)

  • ½ ts[ Sugar

  • 1 ½ Cups Milk

  • Salt to taste

For Filling:

  • 4 Cups Radish/ Muli/ Mulangi (grated)

  • 4 Tbsp Butter/ Ghee

  • 1 Onion (finely chopped)

  • ½ tsp Ginger paste

  • ½ Cumin powder

  • 1 tsp dry Mango powder (optional)

  • Salt to taste

  • Coriander leaves (optional)Butter/ ghee for shallow fry

Sift the flour, add sugar, salt and knead a soft dough by adding milk. Keep it a side for 30-40 minutes.
Peel and great the radish. Sprinkle salt on it and keep it for 10 minutes. After 10 minutes squeeze out all the water from radish/ muli. Heat the pan with ghee, add ginger paste, onion and fry till onion get tender. Add mango powder, cumin powder, salt , coriander leaves and fry for 3-5 minutes. Let it cool.
Roll chapattis 12-15 cms in diameter and spread a little filling over on chapatti. dab the edges with Water and cover with another chapatti. Press the edges with a fork to seal. (optonal) or just seal. Shallow fry these parata both the side with ghee or oil.

Serve with Bundi Raita.

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