What’s the one thing you need from your meals, and everything else, in winter? Warmth. Which is why you need dishes that pack the goodness of seasonal produce with all-time comfort food. Dishes like this methi mooli paratha that combine two of the healthiest, most nutrient-dense winter vegetables (radishes and fenugreek leaves) with the comfort of parathas.
Parathas, or flatbreads, are arguably one of the most comforting breakfast or brunch dishes that work just as well for dinners, lunch, tiffins, and everything else in between! This version uses a dough made from Aashirvaad Shudh Chakki Atta, mixed with radish and fenugreek leaves. It’s easier to make than a stuffed paratha because the veggies are kneaded into the dough. Try it during an elaborate winter brunch, or even as part of a tiffin routine.
In a large bowl, add the flour, salt, chopped leaves, amchur, red chilli powder, and green chillies. Now, lightly squeeze excess water from the grated mooli before adding it to the bowl. Lastly, add the oil and water (gradually) and knead the mix into a smooth and soft dough. Cover the dough and let it rest for 15-20 minutes.
Description - Step 2
Roll the parathas
Lightly dust a flat surface with dry flour. Now, divide the dough into equal-sized balls. Take a ball, roll it in dry flour, and flatten it. Use a rolling pin to roll it into a circular shape. Repeat for the remaining dough.
Description - Step 3
Cook the parathas
Place a tawa on medium heat. Once it heats, transfer the rolled paratha onto it and cook. Drizzle a little ghee or oil on top of the paratha and around the edges, and cook till brown spots appear. Flip with a spatula and cook. Make sure both sides are evenly cooked. Repeat for the rest.
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Indian
Easy
Main Course
