Mooli Paratha
Mooli Paratha is an unleavened flat bread, stuffed with radish. It is a popular breakfast dish in North India. It can also be served for dinner.
Measurement: 1 Cup = 180 ml
Makes: 6
Ingredients:
- Dough for the covering
- Stuffing
- Oil or ghee – for shallow frying
- Wheat flour / Maida – for dusting
- Water – 1 1/4 cup approx
For the Dough:
- Wheat flour – 2 1/4 cups
- Maida – 1/2 cup
- Oil – 2 tsp
- Salt to taste
For the Stuffing:
- Radish (grated) – 4 cups
- Carom seeds – 1/3 tsp
- Turmeric powder – 1/3 tsp
- Garam masala – 1/4 tsp
- Green chillies (chopped) – 2
- Chilly powder – 1/4 tsp
- Amchur – 1/4 tsp
- Oil – 2 tsp
- Salt to taste
Procedure:
- Take water in a mixing bowl.
- Add salt, add wheat flour, then add maida.
- Start kneading, add oil while kneading. If you find the dough sticky, add little flour. Dough should be soft. Let it rest for 15 min.
- Heat oil in a pan, add carom seeds, green chillies and turmeric powder.
- Squeeze radish and add it. (discard water)
- Stir fry for 2 to 3 min.
- Add salt, garam masala, chilly powder and amchur. Mix well. Let it cool.
- Divide the dough into 12 balls of equal size.
- Divide the stuffing into 6 portions.
- Dust the dough ball and roll it into a circle of 6″ to 7″ diameter approx (just like a roti). Prepare 2 such rotis.
- Spread the stuffing evenly on one roti.
- Place the other roti on top.
- Sprinkle little flour over it.
- Roll it gently and make it even.
- Heat a frying pan, and spread oil or ghee over it.
- Place the paratha.
- When it is cooked, flip over.
- Fry it till golden brown on both the sides. (Flame should be medium)
- Repeat for remaining parathas.
- Serve hot with a blob of butter, pickle and dhaniya pudina chutney or yogurt.
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