Friday, 22 December 2017

Healthy multigrain Mooli paratha and pudina chutney

As 2017 almost over, seeing off the gone by year with this special preparation which is as usual healthy and so local. As we all gear up for new year with new resolution, one resolution for that should stay for all us is of staying healthy and eating fresh as much possible. Today's recipe surely stands by this promise.
This paratha and chutney combo makes simple and quick meal perfect for carrying in lunch box or for dinner on busy evening. This mooli paratha goes very well with mint chutney I describe here. You can also take this chutney with Idli or dosa.




Ingredients:

For parartha:
1. 2 medium sized white radish(mooli )
2. 1 cup whole wheat flour
3. 1/2 cup Besan
4. 1/2 cup rice flour
5. 1/4 cup soybean flour
(If you don't have all flour handy, use 2 cups of whole wheat flour)
6. 3-4 tbsp fresh coriander chopped
7. 1/2 tbsp carom seeds(ajwain)
8. 1 tbsp turmeric powder
9. 2 tbsp red chilli powder
10. oil for greasing and cooking paratha
11. salt to taste
12. water as needed for kneading

For chutney:
1. 1 bowl full fresh mint leaves
2. 3-4 tbsp roasted gram daal(dalya डालया)
3. 3-4 garlic cloves
4. 1 green chilli
5. 1/2 inch ball size tamarind (3-4 small pieces)
6. 1/2 tbsp jeera
7  salt to taste
8. 1 tbsp oil

Preparation:

For parartha:
1. Peel and grate raddish. Press and remove the water. Grated raddish should be as much dry possible.
2. Now mix all flours, grated raddish, chopped coriander, salt, chili powder, turmeric powder, carom seeds together in a bowl.
3. Mix well such that flour is damp with moisture from grated raddish
Now slowly add little water at a time and knead a hard dough.
Grease with oil and knead well. Cover and set aside for 10-15 mins
4. Divide the dough into small balls and roll into parathas. Dust the dough with dry wheat flour as needed while rolling
5. Cook paratha on a tawa applying oil on both sides

For Chutney
1. Wash and clean mint leaves
2. Heat oil in pan and fry mint leaves for 2-3 mins. Cool it to room temperature
3. In a mixer jar add mint leaves, daliya, garlic, green chilli, tamarind, jeea and salt and grind well.
Add few tbsp water to adjust consistency and grind to fine chutney

Serve hot mooli paratha with yummy pudina chutney and onion rings.





Also check out stuffed Mooli paratha and mooli greens subji recipe here 

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