Mooli Paratha/Radish Paratha

Mooli Paratha/Radish Paratha

 Mooli Paratha, is popular in most regions of Northern India and the Punjab.


Ingredients:

For Stuffing:

• 2 medium radish/mooli along with its leaves
• 1/2 table spoon red chilly powder
• 1/2 tea spoon cumin powder
• 1/2 tea spoon coriander powder
• 2 finely chopped green chillies
• salt to taste

For Dough:

• 3 cups whole wheat flour
• 2 table spoon ghee
• salt to taste
• oil for frying

Method:

For Stuffing:

Grate mooli/radish and finely chop its leaves. Apply salt and mix all of it together. Keep aside for 15 minutes. Radish will leave some juice. Squeeze out the extra juice from the mooli mixture. Do not throw the juice, reserve it. It can be later used for making the dough.

Now mix in green chillies, cumin powder, coriander powder, red chilly powder and salt if required.

For Dough:

Sieve atta and rub in two table spoon of ghee. Add in the reserved juice, salt and knead into a stiff dough. Add water if necessary.

For paratha:

Take a palm full of dough to form a small ball, dust the board with some wheat flour and roll the dough with a rolling pin gently to form a small chapati. Place the mooli filling in the centre of the dough.

Now close the dough from all the sides to form a small modak (Dumpling). As shown in the picture below. If there is some extra dough on top remove it and seal it properly.

Now, turn the ball upside down, dust the board with wheat flour and flatten the stuffed dough using a rolling pin, gently flatten it to form a thick round circle. Do not make the parathas very thin. Be careful not to be too hard or the filling may come out.

Heat a tawa/griddle and fry the paratha with oil or ghee from both the sides on a medium flame. When both the sides turn golden brown your paratha is ready to be served.

Serve hot with dahi, raita, pickle, butter or sauce.