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BREADS

Plain paratha Mooli paratha

WHITE RADISH IS A PUNJABI FAVORITE
THESE CAN BE FUN AS YOU
CAN ROLL THEM INTO ROUND,
SQUARE OR TRIANGLE SHAPES Preparation time: 1-2 tsp salt
– OR INDEED, ANY OTHER! 15 minutes 1-2 tsp red
Cooking time: chilli powder
10 minutes Freshly chopped
Preparation time: You will need: Serves 4-5 coriander
5 minutes
Dough as per
Roti Cooking time: Cooking oil or ghee You will need: plain paratha,
2 cups wheat flour
see opposite
15 minutes
Serves 4
1 large mooli
Cooking oil or ghee
Warm water
PEOPLE FROM ALL REGIONS IN INDIA EAT ROTI (ROTLI, PHULKA), AN
UNLEAVENED BREAD. SERVE IT FRESH AND HOT WITH ANY CURRY DISH Method Method
1 Rub 1 tbsp oil with the flour and bind the 1 Peel, wash and grate the radish. Leave the

Preparation time: 10 minutes You will need: dough with warm water to a firm consistency. grated radish in a muslin cloth to drain.
Cooking time: 5 minutes ¾ cup warm water 2 Divide this into 8-9 balls. Toss each ball in 2 Radish gives out a lot of water, making it hard to
Serves 4-6
1½ cups wheat flour dry flour and roll each ball into a small circle roll. This can cause the paratha to break. To prevent
1 tsp cooking oil or ghee approximately 6-8cm in diameter. Spread about this, only add salt, chilli and coriander just before
Butter or ghee for dabbing (optional) ½ tsp oil or ghee onto the dough circles. preparing the parathas. Squeeze, each time you fill
the paratha before rolling out.
3 Bring the top edge of the rolled circle to the
Method centre and repeat with the bottom edge. Fold 3 Make the plain paratha dough and soften with
the remaining edges of the circle to the middle
water. Divide into small balls. Toss each ball in
1 Boil the warm water. Place the flour in a bowl and oil or ghee. Rub this into the flour. overlapping to form a square shape. Roll this dry flour and roll into a circle approximately
out into a bigger square about 15cm square. 6-8cm in diameter.
2 Add half the water to make a soft dough, adding more water as required.
4 Heat a frying pan to medium heat. Place 4 Place 1 tbsp radish onto the centre of the
3 Knead well with oiled hands to make a smooth, soft dough. Divide into small balls. Take each ball the rolled paratha onto the pan and roast rolled dough. Pull and pinch the dough over the
and flatten it, then toss in dry wheat flour. Roll it into a thin circle about 12-14cm in diameter. for 1-2 minutes. radish to make a bigger ball with the dough on
the outside and the radish on the inside.
4 Heat a frying pan to medium heat. Place the rolled roti in the pan and roast until small freckles start to 5 Add 1 tsp oil or butter around the perimeter
appear. Turn over and press gently with a cloth while turning and allow it to puff up. (Alternatively, you of the paratha. Flip over to cook the other side 5 Toss this bigger ball in dry flour and roll to about
can place the roti directly on the flame or the burner, turning over several times until lightly freckled.) adding a little more oil around the perimeter. 12-15cm in diameter. Heat a frying pan to medium
Flip again and cook until golden brown. Repeat heat. Place the rolled paratha in the pan and roast
5 The well-burned roti is the one with a light background with gold brown freckles dotted evenly. the process with the rest of the balls. for 1-2 minutes.

6 Remove the roti from the pan and transfer to a serving dish. Brush with butter or ghee, if desired. 6 Serve hot with an Indian omelette for 6 Add 1 tsp oil or ghee around the perimeter
Repeat with the remaining dough. Serve hot. breakfast or serve with any vegetable or meat of the paratha. Flip to cook the other side
curries. It can also be served as a snack with adding more oil. Flip again and cook until golden
mango or lime pickle. brown. Repeat with the remainder. Serve.

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