I love my pearl stud earrings and wear them everyday. They look so elegant simple and go with everything I wear. After I read the book ” Julie and Julia : My year of cooking dangerously” I loved them even more.
So, as it happens in life, I lost the pearl in my right earring. I got these specially made in Hyderabad, India. We searched everywhere in house . I was pretty sure that I lost it inside the house, as I did not go outside that day – not even for my daily jog. I was bummed out big time – that I won’t be able to find a match for my other earring here in US. Though I have a decent collection of earrings, I preferred them for daily use.
I was sad and upset and then became anxious about work that day as I was unable to get over the fact that I lost something that I loved so much. Seeing me, the husband tried to help out. He searched as much as he could, but I guess he knew it was almost impossible to find it. He then tried to cheer me up with all kinds of ideas from buying a brand new pair to asking a friend who will be travelling to India in a couple of months to pick it up from mom who will get a new one . It did not matter to me anymore after seeing him try so hard to cheer me up.
I had mooli parathas for the first time when I was a teenager and we went for a family trip to Delhi .I remember that we shopped in palika bazar. It was a 5 day trip and we had mooli parathas for breakfast every day. I liked them so much that I ate them for breakfast every day of the trip. Here is my version of the recipe.
- 2 cup Whole wheat flour
- 2 cup Radish / Mooli (grated)
- ¼ cup Coriander leaves / Cilantro (chopped)
- 1 Green Chili / Hot thai chili (finely chopped)
- 1 tsp Cumin powder (Jeera)
- 1 tsp Oil
- ½ tsp Red chili powder
- 1/2 tsp Turmeric powder
- Salt for taste
- Ghee (clarified butter) as per your liking
- Water as needed
Prep time 20 min
Cook time 20 min
Passive time 15 min
Recipe level Intermediate
Spice level 3 (On a scale of 1 to 6)
Shelf life 1-2 days in refrigerator for the chutney using an air tight container.
Serving suggestion Warm
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- Peel the radish, grate it, add salt and mix well. Squeeze the liquid from it and set aside.
- Add red chili powder,turmeric powder, finely chopped green chili, cumin powder, coriander leaves to the grated radish.
- In a mixing bowl add wheat flour, oil, liquid from the radish and water. Mix well and add water or flour as needed to make a dough.
- Cover the bowl with a cloth and set it aside for 15 min.
- Divide the dough into small equal parts of 1-2 inch balls. With the help of a rolling pin, roll the dough to make 3 to 5 inches size rotis or circles.
- Add 1 to 2 tbsp of radish stuffing in the middle, close it from the top and make a ball. Roll it again carefully to make a circle.
- On a hot pan or griddle, place the paratha and cook it for 2-4 min on each side with a small amount of ghee.
Serve hot with yogurt/curd and mango pickle
- I have added a pinch of red chili powder, turmeric powder and coriander powder to the yogurt to add some flavor and color.
- One trick to keep the stuffing inside the paratha is to make the center of the roti thicker than the edges before adding stuffing.
Have wonderful day everyone !
Hope you enjoy making these delicious parathas 🙂