Mooli ka Paratha with Onion Chutney!
Ingredients
For Mooli ka Paratha
- 2 medium Radish / Mooli (150 gms approx.)
- 3 cups Wheat Flour / Atta
- Salt to taste
- 1 tsp Ghee
- 1 tsp Red Chilli Powder
- 1/2 tsp Amchur Powder
- A Pinch Turmeric Powder
- 1/2 tsp Coriander Powder
- 1/2 tsp Garam Masala
For Onion Chutney ~ Ulli Gadda / Erra Gadda Pacchadi
- 2 medium Onions chopped
- 4 long Red Chillies
- Tamarind pebble sized
- Salt to taste
- 1 tsp Cooking Oil
For Tempering
- 3/4 tsp Mustard Seeds + Urud Dal
- Curry Leaves few
Instructions
How to make Mooli ka Paratha
- Clean and grate the radish. Squeeze away the water and reserve it.
- In a bowl, mix all the dry flour along with ghee. Then, add the squeezed mooli and mix well.
- Slowly add the squeezed water and knead to a soft dough. I didn't water any water as the water from the mooli was enough to get me a soft and pliable dough. Let it rest for sometime, while you get the chutney going.
- Divide it into equal sized balls. It makes about 10 approx. Roll out as you do for a regular chapati. Heat a tawa and cook the parathas with oil on both sides.
- Serve with Onion Chutney.
How to make Onion Chutney
- Heat a pan with little cooking oil and fry the chopped onion, red chilies and tamarind. Once its nicely browned, remove and let it cool.
- Grind to a smooth paste along with salt. Temper it with mustard seeds and curry leaves with the remaining oil.
- Serve with Mooli ka Parathas!
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