Makai Mooli Parantha

Ingredients list for Makai Mooli Parantha

• 2½ cups + for dusting Maize flour (makai ka atta)
• 3/4 cup Radish grated
• 1 cup Whole wheat flour (atta)
• 1/2 cup Spring onion greens finely chopped
• 1 medium Onion finely chopped
• 1 teaspoon Green chilli paste
• 1/2 inch Ginger finely chopped
• 1 teaspoon Carom seeds (ajwain)
• 1 teaspoon Cumin seeds
• 1 tablespoon Coriander seeds
• 1 tablespoon Dried pomegranate seeds (anardana)
• 1/2 teaspoon Black salt (kala namak)
• 1/2 teaspoon Crushed black peppercorns
• 1/2 teaspoon Turmeric powder
• to taste Salt
• 5-6 tablespoon Yogurt
• for basting Oil
• as required Butter

Method

1. To prepare dough, take maize flour on the worktop. Add whole wheat flour, spring onion greens, onion, green chilli paste, ginger, carom seeds, cumin seeds, coriander seeds, dried pomegranate seeds, black salt, crushed peppercorns, turmeric powder and salt.
2. Squeeze and add radish and 3 tbsps yogurt and knead well. Add remaining yogurt and knead into a stiff dough. Transfer in a bowl.
3. Heat a non-stick tawa.
4. Dust the worktop with some wheat flour and maize flour. Divide the dough into equal portions and roll them out to make a thin disc. These are paranthas.
5. Roast each parantha on hot tawa till golden from both sides, basting with some oil.
6. Take each roasted parantha in hand, put some butter on the center, crush the paranthas and serve hot.

Nutrition Info