Mooli Paratha

 

 Ingrentients :

For whole wheat dough

• 2 cups whole wheat flour
•  1 to 2 teaspoons oil or ghee (clarified butter)
•   ½ teaspoon salt or add as required
• water as required to knead
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  For radish stuffing

•  1 radish white, (mooli, daikon) – medium to large with or without leaves
• 1 or 2 green chilies finely chopped
• red chilli powder as required – or cayenne pepper or paprika
•  salt as needed
• Garam Masala Powder– optional
• Ghee(clarified butter) or oil for roasting
•  white butter to serve with the paratha

  Preparation

  • Knead whole wheat dough with the flour, salt, oil adding water as needed until soft and pliable. Set it aside.
  • Grate the mooli (white radish) and set aside for 15 to 20 minutes and later squeeze the water from it. 
  • This is done so that the mooli paratha do not break while rolling the dough. This radish juice can be used to make the dough instead of water.
  • Add chopped green chilies to the grated mooli.

  Rolling mooli paratha

  • Now take two lemon sized ball from the dough and roll them into a small circle, about 5 to 6 cms on the rolling board dusted with wheat flour.
  • Take a good amount of the mooli stuffing and place it on one of the rolled dough. 
  • Don’t use too much stuffing as in that case the mooli parathas can break while rolling.
  • Sprinkle evenly one or two pinch of salt, red chilli powder and garam masala powder. Cover with the other rolled round and join the edges.
  • In the meantime, heat the griddle or tava. Roll the dough into the size of a paratha or roti. 
  • Care should be taken while rolling the dough as the paratha may break.
  • We have added salt to the mooli and thus as a result some juice will start oozing out from the mooli paratha. Its ok.
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  Making mooli paratha

  • Heat a tawa (skillet) and place the paratha on the tawa. The tawa should be medium hot. Also keep the flame to medium-high to high. Don't roast the paratha on a low flame. Roasting paratha on a low flame can make them hard or dense and you won't get a good taste.
  • Roast the paratha on a hot tava or griddle using ghee and oil. Keep the heat to medium-high to high.
  • Use a liberal amount of ghee or oil to fry the paratha. A well-fried paratha will have some brown spots and might puff up little.
  • Make sure that the paratha edges are fried well. You can use spatula to press them.
  • You can flip the paratha a couple of times till you see brown spots and the paratha is cooked evenly. The paratha should become golden and crisp from both sides. Make all parathas this way.
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