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PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942
TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942
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NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Radish Parathas
 Categories: Indian
      Yield: 10 Parathas
 
MMMMM-----------------------CHAPATI DOUGH----------------------------
      4 c  Chapati flour
  1 1/2 c  Water; lukewarm

MMMMM----------------------RADISH PARATHAS---------------------------
      2 lg White radishes (mooli);
           - finely grated
      1 ts Cumin powder
      2 tb Onion; minced
      1 ts Salt
    1/2 ts Black pepper powder
 
  Chapati Dough:
  
  Place flour in a bowl and make a hole in the center. Pour a little
  water in the hole and fold in flour from the sides with your hands.
  Keep adding water and tossing lightly until the flour forms a ball
  and does not stick to either your hands or the bowl. Turn dough out
  on a floured board and knead well until smooth. Place ball of dough
  in an oiled bowl and cover with a damp cloth for 1 to 2 hours.
  
  Radish Parathas:
  
  Squeeze out as much liquid from the grated radishes as possible. Add
  the remaining ingredients to the radishes, mix well, and divide into
       10    parts.
  
  Be sure the filling is completely dry; if any liquid accumulates, the
  parathas will be spoiled.
  
  Shape dough into 10 balls; flatten balls with your hands into round
  patties. Use as much flour as needed to keep the balls from sticking.
  Make a depression in the center. Place radish filling in the
  depression and fold dough over so that it covers the filling. Press
  ball in your hand to make a circular patty; place patty on floured
  board, and roll out to a 1/4" thickness. Follow same procedure for
  remaining 9 balls.
  
  Heat the tawa or heavy bottomed pan. Place a paratha on the hot tawa
  and cook on both sides until it turns a light brown. Brush with a
  little ghee before turning itr over.
  
  Line a serving dish with a large cloth napkin and place them in as
  they are made, and cover with the ends of the napkin. This will
  ensure that the parathas remain soft until the whole batch is
  finished and ready to serve.
  
  Serve with any salad that has a yogurt dressing, as well as with any
  chutney or curry.
  
  Recipe by The Taste Divine by Vanamali, 1993
 
MMMMM
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