Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/2 cup wheat flour
- 1/2 cup grated radish
- 1/4 cup chopped coriander leaves
- 1/4 cup chopped onion
- 1/4 cup chopped green chilies
- 1 tsp cumin seeds
- 1 tsp salt
- 1/2 tsp turmeric powder
- 1/2 tsp red chili powder
- 1/2 tsp garam masala powder
- 1/4 cup oil
- Water as needed
Special Equipment Needed:
- Rolling pin
- Tawa or griddle
Step-by-Step Instructions:
1. In a mixing bowl, add all-purpose flour, wheat flour, grated radish, chopped coriander leaves, chopped onion, chopped green chilies, cumin seeds, salt, turmeric powder, red chili powder, garam masala powder, and oil. Mix well.
2. Gradually add water and knead the dough until it becomes smooth and soft. Cover the dough and let it rest for 10-15 minutes.
3. Divide the dough into equal portions and roll each portion into a ball.
4. Dust the rolling surface with flour and roll each ball into a thin circle.
5. Heat a tawa or griddle on medium heat. Place the rolled paratha on the tawa and cook for 1-2 minutes on each side.
6. Apply oil on both sides and cook until the paratha is golden brown and crispy.
7. Repeat the process with the remaining dough.
- Time:
Preparation time: 20 minutes
- Cooking time: 20 minutes
Temperature:
- Medium heat
Serving size:
- 4-5 servings
Nutritional information:
- Calories: 250
- Fat: 10g
- Carbohydrates: 35g
- Protein: 5g
Substitutions for ingredients:
- Whole wheat flour can be used instead of all-purpose flour.
- Finely chopped spinach can be used instead of grated radish.
- Mint leaves can be used instead of coriander leaves.
- Shallots can be used instead of onions.
- Red pepper flakes can be used instead of red chili powder.
Variations:
- Cheese can be added to the filling for a cheesy twist.
- Cooked and mashed potatoes can be added to the filling for aloo paratha.
- Cooked and minced meat can be added to the filling for meat paratha.
Tips and Tricks:
- Make sure to knead the dough well to get a soft and pliable paratha.
- Apply oil generously on both sides of the paratha to get a crispy texture.
- Use a non-stick tawa or griddle for easy cooking.
Storage Instructions:
- Musulupu paratha can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating Instructions:
- Heat the paratha on a tawa or griddle until it is heated through.
Presentation Ideas:
- Serve the paratha hot with a dollop of butter or ghee on top.
Garnishes:
- Chopped coriander leaves
- Chopped green chilies
Pairings:
- Raita
- Pickle
- Chutney
Suggested Side Dishes:
- Dal
- Curry
- Vegetable stir-fry
Troubleshooting Advice:
- If the paratha is too hard, it means the dough was not kneaded enough.
- If the paratha is too thick, it means the dough was not rolled thin enough.
Food Safety Advice:
- Make sure to wash the radish and coriander leaves thoroughly before using them.
Food History:
- Musulupu paratha is a popular street food in Andhra Pradesh, India.
Flavor Profiles:
- Spicy, savory, and crispy.
Serving Suggestions:
- Serve the paratha hot with a side of raita or pickle.
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Region: Indian