Equipment
- 1 Pot
Ingredients
- 4 cups Grated Radish
- ¼ cup Ajwain
- ½ cup Cumin Seeds
- 1 Ginger
- 2 Green Chilies
- 1 Tsp Chili Powder
- 1 Tsp Garam Masala
- 2 Tsp Amchur Powder
- Coriander Leaves
- Oil and salt to taste
Instructions
- To create a dough, combine water, carom seeds, and wheat flour.Kneading the dough until it becomes crack-free Better parathas can be made using a smoother dough. Give the dough a 30-minute rest.
- Grate the mooli or radish.Give that to me in a dish. Add some salt, then set the food aside for about 15 minutes.Squeeze out all the water after 15 minutes. Rolling out the parathas with the filling is easier when extra water is squeezed out.
- On medium heat, warm up the oil in the pan. When heated, add the cumin and ajwain. After a brief period of sizzling, add the chopped ginger, grated radish, and green chilies. Mix well.Mix in the dry spice powders.Cook until the mixture dries out. Make that there is no moisture present.Place it in a basin and allow it to totally cool.
- Knead the dough once more for a minute after it has rested.Create equal-sized dough balls by dividing the dough.The cooled filling should be placed in the center of the flattened dough balls.Make a package out of the flattened dough and the filling.Roll it out after another flattening.Each dough ball is rolled out uniformly.Warm a tawa.
- Roll out the parathas and place them on the hot tawa.Once the paratha is cooked on one side, turn it over.Add some oil to the edges, then fry them on both sides until golden.
- Serve.
Video
Notes
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