Mooli and Spinach pranthas with a dollop of butter and yoghurt- Comfort food for Sunday afternoon !
I have to say, I absolutely adore mooli pranthas, guess it comes with being a Punjabi. As I always try to make everyday food a bit more healthy, I put in a few extra nice bits like soya and barley flour to the whole wheat flour for making the dough and adding a whole bag of organic baby spinach in the mooli mix. Superb !
Fresh Mooli from the fresh food shop :)
Ingredients for a delicious mooli spinach prantha. Serves 4
For the dough
Whole wheat flour - about 4 cups
Soya flour - 1/2 cup
Barley flour - 1/2 cup
Luke warm water to knead
1-2 tsp rapeseed oil
For the stuffing
1 medium to big size mooli or radish - grated and squeezed to get rid of the water
250 gems organic baby spinach - chopped
1/2 cup fresh coriander - chopped
1-2 green chillies - chopped
1 tbsp garam masala
1 tbsp coriander powder
1 tsp cumin powder
1tsp cumin seeds
1 tsp carom seeds or ajwein
1tbsp - dry fenugreek leaves or kasoori methi
Salt to taste
Knead the flour into a soft dough using Luke warm water. Add a bit of the oil to finish off. Oiling the dough prevents it from getting dark.
Make two small dough balls and roll them out into 2" diameter round disks . Lightly dust the surface where you want to roll out the pranthas.
Spread the mooli mix carefully on one of the round disks.
Cover with the other round disk and gently pat to seal the edges. Lightly dust with dry flour again
Carefully roll out the dough disks to slightly thinner and bigger size.
If the mooli mix comes out while rolling, don't panic. Just add a bit of dry flour.
Heat the flat griddle pan or tawa and wait for it to be nice and hot.
Place the prantha on the pan and cook until both sides are cooked perfectly. I like mine a bit crispy and charred (don't ask why). You can use a bit of rapeseed oil on both the sides to fry the prantha a little. If will make it a little more crispy.
Once cooked, serve with a dollop of butter or ghee and some yoghurt.
Enjoy.
I have to say, I absolutely adore mooli pranthas, guess it comes with being a Punjabi. As I always try to make everyday food a bit more healthy, I put in a few extra nice bits like soya and barley flour to the whole wheat flour for making the dough and adding a whole bag of organic baby spinach in the mooli mix. Superb !
Ingredients for a delicious mooli spinach prantha. Serves 4
For the dough
Whole wheat flour - about 4 cups
Soya flour - 1/2 cup
Barley flour - 1/2 cup
Luke warm water to knead
1-2 tsp rapeseed oil
For the stuffing
1 medium to big size mooli or radish - grated and squeezed to get rid of the water
250 gems organic baby spinach - chopped
1/2 cup fresh coriander - chopped
1-2 green chillies - chopped
1 tbsp garam masala
1 tbsp coriander powder
1 tsp cumin powder
1tsp cumin seeds
1 tsp carom seeds or ajwein
1tbsp - dry fenugreek leaves or kasoori methi
Salt to taste
Knead the flour into a soft dough using Luke warm water. Add a bit of the oil to finish off. Oiling the dough prevents it from getting dark.
Make two small dough balls and roll them out into 2" diameter round disks . Lightly dust the surface where you want to roll out the pranthas.
Spread the mooli mix carefully on one of the round disks.
Cover with the other round disk and gently pat to seal the edges. Lightly dust with dry flour again
Carefully roll out the dough disks to slightly thinner and bigger size.
If the mooli mix comes out while rolling, don't panic. Just add a bit of dry flour.
Heat the flat griddle pan or tawa and wait for it to be nice and hot.
Place the prantha on the pan and cook until both sides are cooked perfectly. I like mine a bit crispy and charred (don't ask why). You can use a bit of rapeseed oil on both the sides to fry the prantha a little. If will make it a little more crispy.
Once cooked, serve with a dollop of butter or ghee and some yoghurt.
Enjoy.
No comments:
Post a Comment