These Mooli-Gobi Paranthas with a hint of Kasuri Methi added as well, are all that are needed to satiate those taste buds after the over-indulgence during the Gauri-Ganpati festival. Have it with a bowlful of fresh curd and pickle and dil bhi khush…tummy bhi khush! The strong pungency of the mooli is cut by the cabbage and the kasuri methi adds the required hint of slight bitterness. Try these as a tiffin, breakfast, lunch or dinner option!
Mooli-Gobi Paranthas / White Raddish-Cabbage Paranthas
- Prep Time
- Cook Time
- 14-15 paranthas
- Difficulty Level Easy
- (3 /5)
- 3 ratings
- 1 cup grated white raddish / mooli
- 1 cup grated cabbage
- 1 tbsp kasuri methi
- 1 tbsp fresh cut green coriander leaves
- 3 cups wheat flour
- 2 tsp red chilli powder
- 2 tsp coriander-cumin powder
- 1 tsp turmeric powder
- 1/2 tsp asafoetida/ hing
- 1 tsp garam masala powder
- 1 tsp ajwain / carom seeds
- salt to taste
- oil to shallow fry the paranthas
- In a big bowl mix together all the ingredients and knead into a stiff dough using a little water.
- Roll out thin paranthas.
- Shallow fry on tawa with a little oil till done on both sides.
- Serve hot with curd and pickle.
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