Mooli paratha I Radish paratha

Recipe Categories: Breakfast Dishes,Rotis
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Preparation Time : 30 mins Cooking Time : 20 mins Serves : 4

Mooli ka Paratha is a popular Indian whole wheat flatbread stuffed with spiced grated radish. Healthy and tasty breakfast or lunch can be made in a short time with simple ingredients. Mooli paratha is typically served with pickle and yogurt which is ideal for breakfast and lunch boxes.

Ingredients:

To prepare Dough –

Wheat flour – 25o gms

Oil – 2 tsp

salt to taste

Water to knead

For stuffing –

Radish – 250 gms grated

Green chili – 2 no’s chopped

Chili powder – 1 tsp

Turmeric – 1/4 tsp

Cumin Powder – 1/2 tsp

Coriander powder – 1 tsp

Amchur powder/ dry mango powder – 1/4 tsp

Coriander – 1.2 cup chopped

Salt to taste

 

Method:

Add wheat flour and salt in a bowl, add little by little water, knead to a smooth dough, add oil, knead it properly, and set aside.

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While making muli paratha Squeeze the juice from the grated mooli. Otherwise, the paratha might break. because radish has high water content so when you try to roll in inside a dough, it just releases moisture making it very difficult to roll.

You can also use this mooli juice to knead the dough for making paratha. Otherwise, the method to make this paratha is the same as we make any other stuffed parathas.

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Take grated and squeezed radish in a bowl, add chili powder, coriander powder, turmeric, cumin, chopped chilies, coriander, salt toss it well and keep ready.

Assembling and rolling radish paratha –

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Take a medium-sized ball from chapati dough, roll about 5 inches in diameter. place the prepared stuffing in the center.

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Take the edge and start pleating bringing to center.
and press the pleats from the center, furthermore, sprinkle some flour and roll to of a chapati size.
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Heat a flat pan, place the rolled paratha and cook both sides on a medium flame, also add oil/ghee and press slightly with a spatula.

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Serve hot Muli parathas with yogurt sprinkle a pinch of cumin powder/chaat masala on it or raita or pickle.

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