Mooli-Gobi Paranthas / White Raddish-Cabbage Paranthas

Published on September 2, 2017 | In Indian | By Author |

- Prep Time
- 15 Minutes
- Cook Time
- 30 Minutes
- Serves
- 14-15 paranthas
- Difficulty Level

These Mooli-Gobi Paranthas with a hint of Kasuri Methi added as well, are all that are needed to satiate those taste buds after the over-indulgence during the Gauri-Ganpati festival. Have it with a bowlful of fresh curd and pickle and dil bhi khush…tummy bhi khush! The strong pungency of the mooli is cut by the cabbage and the kasuri methi adds the required hint of slight bitterness. Try these as a tiffin, breakfast, lunch or dinner option!

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Ingredients

1 cup grated white raddish / mooli
1 cup grated cabbage
1 tbsp kasuri methi
1 tbsp fresh cut green coriander leaves
3 cups wheat flour
2 tsp red chilli powder
2 tsp coriander-cumin powder
1 tsp turmeric powder
1/2 tsp asafoetida/ hing
1 tsp garam masala powder
1 tsp ajwain / carom seeds
salt to taste
oil to shallow fry the paranthas

Instructions

In a big bowl mix together all the ingredients and knead into a stiff dough using a little water.
Roll out thin paranthas.
Shallow fry on tawa with a little oil till done on both sides.
Serve hot with curd and pickle.

Servings : 4 people
Ready in : 45 Minutes
Course : Rotis/ Parathas/breads
Recipe Type : Rotis/ Parathas/ Breads

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I believe that food should look as good as it tastes, and vice-versa. Maybe this is because I am an artist and an advertising professional too! But my first brush ...

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