Tag: rotis

Mooli Parathas (Radish Parathas)

Breakfast, Vegetarian

Ingredients:

Radish – 3 – 4

Green chillies – 3 chopped

Coriander leaves – 2 tbsp chopped

Curry leaves – 1 tsp chopped

Onions – 1 big finely chopped

Garam masala powder – ½ tsp

Coriander powder – ½ tbsp.

Asafoetida/hing – ¼ tsp

Salt – to taste

Oil – 1 tbsp for frying parathas

For the dough:

Whole wheat flour – 1 ½ cups

Salt to taste

Water –  1/4 cup or little more

Oil – 2 tbsp

Preparation:

Take a bowl and grate the radish. Keep it aside. Squeeze the radish well and take out all the water. Keep the water aside as you can make the flour dough with this water.

Heat oil in a pan. Add the chopped green chillies, chopped curry leaves, asafoetida and onions. Saute well till the onions turn translucent. Next, add the grated and squeezed radish and saute well. Then, add the coriander powder and the garam masala powder and saute until the raw smell disappears. Add coriander leaves and cook till the mixture becomes dry. Make sure that it does not have any moisture in it. Remove it to a plate and let it cool.

Making the dough:

In a bowl, add the flour, salt and the water squeezed out from the radish. Start kneading the dough adding a little more water. Knead it into a smooth but not firm dough. The dough should be soft and pliable. Rest it for 10 minutes and cover with a cloth or cling film.

Assembling the paratha:

Make smooth balls from the dough and flatten them slightly by rolling it with a rolling pin. Roll it into 4-5 inch diameter circle. Add ¼ tsp of oil and spread  on it before placing 1 1/2 tbsp of radish mixture on it, in the centre. Gather the edges and pinch it into the centre. Seal it tightly and flatten by pressing gently.

Dust into fry flour again and roll it gently into 6 inch diameter circle.

Heat a tawa and when it becomes hot, place it on the hot tawa and cook both sides brushing little oil on it. Repeat the same process for the rest of the parathas.

Stuffed R’ghayef/Msemen (Moroccan Stuffed Flat Bread)

Baking

Moroccan cuisine has a number of flat breads which are mostly pan fried. These breads are mostly served with Tajines, soups and stews. R’ghayef is very much like the other Moroccan bread Meloui, but this one has a stuffing of onions and parsley inside.

This recipe was sourced from the ‘diplomatic kitchen’. You can substitute the all purpose flour in this recipe with wheat flour also.

Makes 10.

Ingredients:

  • pic 1
    (frothed yeast)
  • pic 2
    (flour,semolina, yeast & sugar, salt and oil)
  • pic 3
    (kneaded dough)
  • pic 4
    (divide into equal sized balls)
  • pic 5
    (onions, chillie flakes, parsley, cumin powder and melted butter)
  • pic 6
    (Melted butter)
  • pic 7
    (the balls of dough after 4 hours)
  • pic 8
    (rolled out dough)
  • pic 9
    (place the stuffing on the rolled and flattened dough)
  • pic 10
    Fold the opposide sides
  • pic 11
    fold again to make a sqaure
  • pic 12
    Roll out into 1 1/2 inch thick squares

Ingredients:

All purpose flour or maida – 3 cups

Semolina or rava – 1 cup

Salt – 1 tsp

Instant yeast – 1 1/4 tsp

Sugar – 1/2 tsp

Oil – 3 tsp

Oil for brushing on the breads

Water for kneading dough – 3/4 cup or more

Stuffing:

Onion finely chopped – 1/2 cup

Chillie flakes – 1 tsp

Cumin powder – 1/2 tsp

Parsley chopped – 2 tbsp

Salt to taste

Melted butter – 1 1/2 tbsp

Preparation:

In 1/4 cup of warm water, add the yeast and sugar and stir well. Keep it aside for 10 minutes until it froths well and rises.

In a mixing bowl, add the flour, semolina, salt, the frothed yeast, oil and knead well adding enough warm water. The dough should be soft and pliable. Once it is kneaded well, rub yr hands with little oil and apply the oil all over the rolled ball of dough. Cover with a cling wrap and keep it aside for 2 to 3 hours until it doubles up in size. The more it sits, the softer the bread will be.

After 3 hours, take the dough and punch it and divide the dough into 10 balls and keep it covered with cling wrap for another hour (pic 7)

Now, to prepare the stuffing, take a small mixing bowl and add the finely chopped onions, chopped parsley, red chillie flakes, cumin powder, salt and melted butter. Combine well and keep it aside.

Take a ball of the dough and roll it into a circle as thin as possible. Place the prepared stuffing evenly on the rolled out dough (picture 9). Fold the circle (as shown in picture 10). Then, fold the other two ends again (as in picture 11) to make it into a square. Now, roll and flatten the square to about one inch thickness (picture 12).

Heat a griddle and when it is hot, lower the flame and place the rolled out dough on it and cook. Add a few drops of oil on all sides and when golden, flip and cook the other side, adding a tsp of oil again.

Serve with any curry of your choice.

Note : You can use 1 1/2 cups of wheat flour and 1 1/2 cups of all purpose flour for this recipe or substitute the all purpose flour with wheat flour.