Saturday, November 17, 2018

Posted by Mala at 12:00:00 AM No comments
Radish popularly known as "Mooli " in Hindi and "Mullangi" in Tamil definitely secures the topmost rank among all vegetables, when it comes to nutrition and health benefits. Eat them raw or add to any recipe, then that dish becomes loaded with nutrition.
Radish lowers the risk of Cancer, regulates blood pressure, extremely good for diabetic patients, keeps the infections that lead to cold and cough at bay, helps one recover from Jaundice, fights constipation, relieves asthma, prevents your skin from free-radical damage and makes you retain a younger look, keeps your kidneys healthy, and removes the toxins of the body and cleanses thoroughly.
Radish leaves........are the green leaves on stalk of Radish...........they  are packed with such nutrients that keep all diseases at bay. High in Vitamin C, high in fiber and treat piles, high in minerals and Vitamins, remove excess toxins from body, lower cholesterol and regulate digestion.
So, in this roti, these two have been combined..(Recipe Source: Tarla Dalal)
Please check my other Roti varieties



These are the radish greens

Ingredients
White radish - 4, washed, wiped and grated
Radish greens - on top of 4 radishes, washed, wiped and chopped fine
Wheat four - 1/2 cup, roughly
Chilli powder - 3/4 tsp
Paratha masala - 1 tsp
Jeera - 1 tsp
Turmeric powder - 1/2 tsp
Ghee - 2 tsps
Salt to taste
Cooking oil plus ghee , enough to make the rotis

Recipe Cuisine: North Indian; Category: Lunch/dinner
Prep time: 10 mts; Cooking time: 15-20 mts

Yields 7 rotis

Radish grated, greens chopped and both in a bowl


Turmeric powder, chilli and paratha masala powders and jeera added, along with salt to taste


Mix everything well with a spoon, and let it rest for 10 minutes. Radish will secrete some water.


I did not have to add a drop of water too. Add wheat flour, and start kneading it, with 2 tsps ghee


Knead it to a firm ball, because a little later, it will slightly become soggy, when you might have to dust in some more flour and knead to a stiffer dough. Allow to rest for 15 minutes.


Pinch into 7 balls


Roll into rotis, dry roast on both sides on a hot non stick tava



Drizzle oil and ghee mixed, and cook well on both sides.



Keep them aside




This post first appeared on www.malpatskitchen.com






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