Mooli Paratha Recipe
No, I have nothing against the North Indian food, neither have any grudges towards the North Indians. But, like Ranbeer Kapoor said in YJHD that eating Dal-Chawal until you die is not possible. Life must be spicy with diversified with food such as Rava Masala Dosa and Hakka Noodles, isn’t it?
Visit any damn hotel in Delhi, Chandigarh or Lucknow and you will find aloo parathas in your breakfast if the hotel offers complimentary breakfast. Come on, I mean, for how long one can eat potato sabzi and aloo parathas? Wonder why experiments in the existing dishes are never anticipated in the north India.
It is, therefore, you will find, South Indian or Gujarati dishes more at my home in the breakfast compared to the North Indian dishes as it offers fewer options. But then this week I was allured to some experiments in the dishes that are favorite among North Indians.
I went through a lot many dishes to see if I can experiment with their taste and come up with something more tasty, savory and less heavy than the usual street diet of Delhi. I had parathas in mind, and therefore, I decided to have Mooli Paratha instead of Aloo paratha for breakfast. How about that now. Indeed, a little time-consuming dish, but worth an experiment and taste.
|Prep Time: 10 Mins||Cooking Time: 15 Mins||Servings: 4 to 5|
Recipe Type: Breakfast, Main Course / Cuisine: North Indian / Equipment Used: Rolling Board and Rolling Pin, Cast Iron Tawa/ Flat Skillet
Ingredients for Mooli Parata
- Wheat Flour / Atta 3 Cups
- Salt 1 tsp
- Oil 2 tbsp
- Water 1.5 cup of
- Carom Seeds / Ajwain 1/2 tsp
- Nigella Seeds / Kalonji 1/2 tsp
- Mooli/Radish shredded 2 large or 4 cups grated Mooli
- Onion chopped 1 Large
- Green chilies chopped 3 to 4
- Coriander Leaves chopped 4 tbsp
- Ginger 1-inch piece
- Red Chilli powder 1 tsp
- Coriander powder 1 tsp
- Turmeric powder 1/2 tsp
- Cumin powder 3/4 tsp
- Garam masala powder 1/2 tsp
- Cumin seeds 1/4 tsp
- Salt to taste
- Oil 2 tbsp
Process of making Mooli Paratha
First we will make Paratha Dough
Get the bowl and sieve the wheat flour and salt, add oil and mix it well with the finger to ensure oil and flour gel well.
Add Ajwain and Kalonji to the mixture and mix it well by adding water as much as needed, a little at a time.
Knead the dough for about two minutes on a lightly greased surface of the bowl to make the soft, and pliable dough.Cover the dough with a wet piece of white cloth and leave it for about 20 minutes.
Now we will start Making Of The Stuffing
Remove the radish green leaves of the radish and wash it properly in a running water for two to three times.
Peel the radish from each side and grate it into a fine meshed colander. Squeeze it completely to ensure no water element remains within. Keep it on the side.
Chop the onion into fine pieces, mince the green chili pieces well after chopping it. Grate the ginger and keep all the three kinds of stuff aside.’
Bring out the cooking pan, add oil onto it and let it get some heat on a low flame.Add cumin seeds to the oil and sauté it before adding ginger, green chilies and onion.Sauté the mixture about two minutes until you get the light brown color.
Add grated radish, turmeric powder, red chili powder, cumin powder, garam masala powder, salt and mix well.
Let the mixture get cooked over a medium flame for about 3 to 5 minutes.Take the mixture off the stove and let it cool for about 15 mins.
Divide the mixture in a similar quantity and turn them into little balls and keep it on a side while preparing the dough.
Now we will start Stuff Mooli Filling In Paratha
Bring out the dough from the bowl and divide them into equal quantity.Turn each piece of dough into a small ball with soft hands.
Bring out two balls and roll them over one after the another on a rolling board using a rolling pin.
Keep one roti on the rolling board, take one stuffing ball and spread it evenly on the roti leaving the edges empty.
Apply some oil only the edges of the roti and place second roti right onto first roti on which the stuffing is placed.
Press the edges of both the rotors to ensure stiffing does not spill outside the roti’s. Sprinkle some dry flour on the rolling board as and roll the roti’s gently with soft hands.
Now we will start Roasting Mooli Paratha
Bring out the tava and put it on a stove and heat it with adding some oil on it.Place Mooli stuffed paratha on the Tawa, spread some oil on the adages and on the roti.
Stuff the parathas about a minute until it turns golden brown.Shift the side of the parathas by flipping and stuff it for another minute on the other side.
Follow the above two steps one more time and your Mooli paratha is ready to be served hot.You can have curd, pickle or chutney or raita to gobble up the delightful parathas.
Tips and variations
1.) Instead of two different rotis you can go by the traditional way of filling up the stuffing in a single roti and closing its edges.
2.) You need to make sure the stuffing has gone dry before cooking.
3.) Make sure the stuffing balls are smaller in size compared to dough balls.
4.) While rolling parathas with stuffing in, ensure gentleness to avoid stuffing get spread.
5.) Mind you, radish gets the cook in no time; so, sauté it for about one minute only.
6.)Prepare the mixture only when about to serve. Do not prepare it well in advance. Otherwise, it will be difficult to roll out the parathas.
7.) Roll out all the parathas with the stuffing first, then heat the tawa and cook the parathas one by one.
Health Benefits of Mooli / Radish
All we know is Radish or Mooli is an inevitable ingredient of home made a salad. But have we ever gave a thought on why it being inevitable? It is because Radish is must for those vulnerable to cold and cough regularly and also fights constipation effectively. Radish contains an abundance of Vitamin C and antioxidants to protect your skin against damages. Besides, it helps in cancer, diabetes as well as in Asthma.
Also Read Lachha paratha Recipe