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Sindhi Cuisines - Taste of community- Recipe Number - 54
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Mooli (Raddish) Paratha
Ingredients:
  • Raddish 2
  • Salt
  • Turmeric powder 1/4 tspn
  • Chopped Saayi thoom(spring onion) 2 spoonfull
  • Green chillies 2-3
  • Coriander leaves
  • Cummin seeds
  • Red chilly powder as per taste
  • Wheat flour 2 cup
  • Water to knead flour

 

Method:
  • Peel ,wash and grate raddish ,add some salt and  keep aside for about  30 minutes.Later squeeze the grated raddish properly so as to remove all the water(You can use this water to knead the dough)
  • Add turmeric powder,chopped saayi thoom,coriander leaves and chopped green chillies ,cummin seeds and mix properly
  • Knead a soft dough,by mixing wheatflour,salt,redchilly powder and some water
  • Roll out a small portion of the dough and stuff it with  raddish mixture
  • Close it and again carefully roll it into thick chapati(It could be too cumbersome as raddish mixture tend to come out of chapati and stick to rolling pin,so use the wheatflour powder very liberally)
  • Place it on a hot girdle and cook it on medium flame ,tossing it regularly and greasing it with little oil at intervals
  • Serve it hot with curd or boondi raita,papad or achaar
Suggestions/Comments/Views Submitted
ajay khatwani      [ 2011-09-11 ]
like ur site could u plese mail me some chiken recpies thanx
Vinita Daryani      [ 2011-07-24 ]
Hi Can you send in those recipes through e-mails as in RS-feed.
Poonam      [ 2011-05-11 ]
I want to know how far khuskhus can be used?Means 2,3 or 5yrs old kept in a refrigerator?Pls reply ASAP
rajkumar mansharamani      [ 2011-02-06 ]
Recepie for making ferment for making doli a type of poori? The trick lies in making the ferment for making the dough. 7 spices - cloves, cinnamon, big cardamom, saunf, chana dal, poppy seeds and one more - are used to making the ferment with water. It is left undisturbed for more than 24 hours which is used in making the dough which is again allowed to stand and raise and then pooris are made by stuffing boiled yellow dal flattening on hand and and deep fried.
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Sindhi Cuisines - Taste of community- Recipe Number - 54
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