Paratha one of the most popular unleavened Indian flat breads. It is made of whole wheat flour and its cooked on a tawa. The paratha dough usually contains ghee or oil, which gives the flaky texture to the paratha. Ghee is used in shallow frying the paratha. Parathas are usually stuffed with boiled potatoes, cauliflower, radish, peas or paneer.
Paratha is a complete, healthy and a wholesome dish making it very ideal for breakfast. It is generally served with pickle and yogurt:)
I have made Bottle gourd and Radish Paratha today. Bottle gourd is known as suraikai in tamil and lauki in hindi.
Radish is known as mullangi in tamil and mooli in hindi.
Grated bottle gourd- 1 1/2 cups
Grated radish- 1/2 cup
Whole wheat flour- 2 1/2 cups
Melted ghee- 1 tsp
Ajwain( omam in Tamil/ dil in English)- 1 tsp
Jeera powder- 1 tsp
Chilli powder- 1/4th tsp
Dry mango powder- 1/2 tsp
Salt to taste.
Ghee to make the parathas
Mix grated bottle gourd and radish with salt and keep it aside for 15-20 mins.
After 20 mins, squeeze the water from the grated vegetables, drain and keep it aside.
Add whole wheat flour, 1 tsp melted ghee, salt to taste, jeera powder, chilli powder, dry mango powder to the vegetables and knead everything to a smooth dough. If water is required use the water that was drained from the vegetables.
Let the dough rest for 10-15 mins.
Divide the dough into 8-10 portions. Take one portion. Make a smooth ball with your hands. Dust the rolling board with flour. Dust the dough ball with flour and roll it into circles.
Shallow fry the parathas using ghee and serve hot:)
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