Carrot -Radish Paratha ,tasty & perfect

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  1. Ingredients of Carrot -Radish Paratha

  2. Carrot -Radish Paratha step by step

Carrot -Radish Paratha.

Carrot -Radish Paratha

Cooking Tips

You may know that putting the suitable oil in the frying pan will keep food from sticking and burning. Like if you coating food with oil before baking it. The oil will give it a tasty taste. When cooking over high heat like sautéing and grilling, select soy and vegetable oils. If you are cooking in a very low temperature or for creating salads and sauces, attempt butter or olive oil.

You can cook Carrot -Radish Paratha using 13 ingredients and 7 steps. Here is how you cook that.

Ingredients of Carrot -Radish Paratha

  1. Prepare 2 cups of Wheat flour.
  2. You need 1 cup each of Grated Carrot & Radish -.
  3. It's 1 of Finely chopped Onion -.
  4. You need 1-2 of Green Chillies finely chopped.
  5. Prepare 1 tsp of Turmeric powder,.
  6. You need 1 tsp of Red Chilli powder,.
  7. It's 1 tsp of Garam Masala,.
  8. You need 1 tsp of Amchur powder,.
  9. It's 1 tsp of Kasuri Methi.
  10. You need of Finely chopped Curry leaves one sprig.
  11. Prepare 1/2 cup of Finely chopped Cilantro.
  12. It's 1/2 tsp of Salt.
  13. It's of Butter / Ghee for cooking.

Carrot -Radish Paratha step by step

  1. Collect all the ingredients as mentioned above and keep ready. Mix the salt with the grated Carrot, Radish, finely chopped Onion and green Chillies and leave for 10 minutes to allow the water content to start oozing. Now squeeze out the water from the vegetables and collect the same in a vessel to use while kneading the dough..
  2. Heat a Kadai / wok and add butter / oil. Add the finely chopped curry leaves and sauté. Add sauté the squeezed veggies for 3-5 mins. Add the spices and mix well. Add Kasuri Methi mix well. Remove from heat. Allow to cool. Check salt and adjust if needed. Add a Cilantro and mix. Take the wheat flour in a bowl. Add a little salt to taste. Add a TS of oil mix well. Now take partially cooked vegetable with spices and mix well to the Atta and prepare the dough. If required use the extract of veggies..
  3. Knead well the veggies mixed dough, apply oil on surface and allow to rest 10 mins. Make 8 balls of the dough (large lemon size).
  4. Use dry Atta to dust during the rolling of Paratha and prepare Parathas of around 9-10 inch size..
  5. Heat Tawa and place the rolled out Paratha. When one side is cookedpartially, Flip and apply Butter/ Ghee and spread it uniformly. Flip the other side and repeat process. When brown spots appear, indicating that the Parathas are fully cooked, remove from Tawa and serve hot..
  6. Since the Parathas are already stuffed with veggies they can be consumed straight away. For enhanced taste pickle and curd are recommended as accompaniments..
  7. My first entry to #itsprocessoverproduct phase two jointly promoted by @cookpad_com and 6 culinary experts team in Instagram. Nisha @cravings4vegan. Sumi @sumiscookbook_. Kamakshi @kamakshi_13. Krithika @_krithika. Pooja @thechefbychance. Sirisha @mycravesandraves..

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