Mooli paratha recipe from the region of Punjab. Mooli paratha is served with plain yogurt or raita or pickle as a light-weight meal or breakfast. Mooli Paratha is one dish that I create very often in winters. Have this delicious and tasty whole wheat Indian flatbread full of spicy grated radish. Let us begin cooking.
Servings: 4 People
- 2 cups grated radish (कद्दूकस किया हुआ मूली)
- 1/2 tablespoon coriander powder (धनिया पाउडर)
- 1/4 tablespoon red chili powder (लाल मिर्च पाउडर)
- 1/4 tablespoon garam masala powder (गरम मसाला पाउडर)
- 1/4 tablespoon dry mango powder (आमचूर पाउडर)
- 2-3 tablespoon chopped fresh coriander leaves (ताजा काटा हुआ धनिया पत्ती)
- 1 tablespoon ginger paste (अदरक का पेस्ट)
- 1 tablespoon chopped green chili (कटा हुआ हरी मिर्च)
- 1 tablespoon roasted cumin seed's powder (भुना हुआ जीरा पाउडर)
- 2 cups whole wheat flour (गेहूं का आटा)
- 1 tablespoon refined oil (रिफाइंड तेल)
- 1/4 tablespoon carom seeds (अजवाइन)
- salt to taste (नमक स्वाद अनुसार)
- water (पानी) – enough to bind the dough
How to Make Mooli Paratha
- Grate the Radish and lightly squeeze water from Grated Radish with the help of fine Muslin cloth.
- In a big mixing bowl, take grated radish and add coriander Powder, Red Chili powder, Garam Masala Powder, Mango Powder, Ginger Paste, finely chopped green chilly, roasted cumin seeds powder, finely chopped green coriander, and salt to taste. Mix everything really well. Your stuffing is ready.
- Combine the whole wheat flour, oil, carom seeds, and salt in a deep bowl and knead it into a soft dough using enough water. Keep it aside for 10 Minutes.
- Divide the dough into 8 equal portions and make a lump from the dough.
- Roll again into a circle of 6 to 6.5-inch diameter circle and around ¼ centimeter thick; dusting it using a little whole wheat flour for rolling and keep it aside.
- Make another circle of the same diameter and spread radish filling in a circle over it leaving a 1-inch gap from the edges apply some water on the edge and put the previously rolled circle over it press gently all the edges to seal edges tightly.
- Heat a non-stick Tava (griddle) and cook the paratha, when there is a slight change in the color of paratha on the surface, flip the side. Turn the paratha and apply some oil and flip to apply oil on the other side as well. Press down the paratha a little and roast until it gets brown spots. When the paratha is roasted well, take it off from Tawa.
- Repeat with the remaining dough and stuffing to make rest parathas.
- Serve hot with any pickle.