Friday, October 16, 2009

Mulike Paranthe

Story: I have 12 first cousin sisters in my extended family.. all my sisters are total enthu in life.. Radha is one of them.. She moved to several places north to Maharashtra after she got married. The foodie bug runs in the family - needless to say - Radha learned different delicacies from all the places that she moved to.. Recently Radha moved back to Pune, my home town. Now she makes all these delicacies for everyone in the family. My mom got this recipe from Radha and gave it to me..
Source: Raadha/Aditi Lele - my first cousin..
Time: 1-2 hours
  • 2 large Muli or white radish
  • 4-5 green chillies - finely chopped
  • Handful coriander leaves - finely chopped
  • less than half inch piece of ginger - finely chopped
  • 2 garlic cloves - finely chopped
  • A pinch of garam masala
  • 1/2 tsp Aamchoor powder
  • 1/2 tsp Chat masala
  • 1 tbsp kasoori methi
Grate the muli and squeeze all the water out of muli. Add all the ingredients along with salt and mix well. Keep covered for 15-20 minutes. The dry mixture looks like this:

Make aata as usual - add oil, water and salt. Take an aata-ball of the size of a large lemon, stuff with a couple of tsp of the dry masala. Heat paranthas with ghee or oil as usual. Serve with your choice of chutney, kachumber and/or lassi.

1 comment:

  1. This looks quite unusual. I think that it would be interesting to try some really easy dish.