Recommendation to Cooking Perfect Jow and Radish leaves Parantha
Wishing to dine Jow and Radish leaves Parantha a best restaurant's, but for a few reasons are not able to go to restaurants. This page is going to guide you with useful procedures on preparing a Jow and Radish leaves Parantha like a famous chef made.
We hope you got benefit from reading it, now let's go back to jow and radish leaves parantha recipe. You can cook jow and radish leaves parantha using 5 ingredients and 4 steps. Here is how you cook it.
To cook an extraordinary Jow and Radish leaves Parantha, below are the materials needed:
- Use 3 cups of Jow ka atta.
- Provide as required of Chopped leaves of radish.
- Use to taste of Salt.
- Take 2 tsp of Ajwain.
- Provide as required of Water for kneading.
After readying the ingridients, next you are good to prepare your tasty Jow and Radish leaves Parantha by following the procedures on this section:
- Knead a tight dough mixing all the ingredients. Keep aside for 10 minutes Knead again..
- Take a ball and roll like a normal roti/ parantha..
- You can shape it the way you like..
- Apply ghee/butter when it is cooked and serve it with curry or sabzi of your choice..
The stuffing is made from spicy, cooked grated mooli aka radish. She first squeeze all the water then mix few spices like chili powder, chaat masala, garam masala, chopped chilies and coriander leaves. her stuffing mixture is ready. These delicious radish flatbread are usually served as breakfast in Punjabi homes. As a homemaker, I only knew to make Aloo paratha before marriage. But now I can boast of making Gobhi paratha, Onion paratha, Paneer paratha and all kind of parathas.
Recipe : Jow and Radish leaves Parantha
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