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   MSGID: 34801.fidonet_cooking@1:105/500 2d727dd6   
   PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   BBSID: FQBBS   
   CHRS: ASCII 1   
   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   
   --- SBBSecho 3.23-Win32   
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