Mooli Paratha
6 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
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Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 1.5 cups atta (also known as whole wheat flour)
- 1 teaspoon oil
- water (as needed to knead the dough)
- 1 large mooli/white radish (or use 2 medium mooli)
- 2 tablespoons cilantro (chopped)
- 1/8 teaspoon ajwain (also known as carom seeds)
- 1/4 teaspoon coriander powder
- 1/8 teaspoon garam masala
- 1 green chili (finely chopped)
- salt (as needed)
- oil (as needed, to cook the paratha)
Method
- To a large bowl add atta and a teaspoon of oil.ย Start adding water, little by little until the dough comes together.
- Knead to form a smooth dough. Transfer dough to a container, apply some oil on top, cover and let it rest for 15 to 20 minutes.
- Peel the mooli and then grate it using a grater. Transfer to a bowl and add around 1/4 to 1/2 teaspoon of salt to the grated mooli. Leave for 15 minutes.
- After 15 minutes, you would notice the mooli has released lot of water. Drain this water and then squeeze the grated mooli to get rid of any additional moisture.
- Transfer this squeezed mooli to another bowl. Add chopped cilantro, ajwain, coriander powder, garam masala and chopped green chili.
- Mix everything together. The stuffing is now ready. Do not add salt at this point.
- Divide the prepared dough into 5-6 equal balls. Take one of the dough balls and roll it into a round circle of and then apply little oil all over. Meanwhile heat a tawa/skillet on medium-high heat.
- Put around 2 tablespoons of the prepared mooli stuffing in the center. Sprinkle salt on top of the stuffing.ย Donโt overfill else it will be difficult to roll.
- Bring all the edges together and pinch to seal the edges. Flatten the dough ball using your hands.
- Now using your rolling pin, roll the dough into a circle of 7-8 inch diameter. The trick here is to apply equal pressure while rolling. If you do that, your paratha will turn round automatically.
- Transfer the rolled paratha onto the hot tawa. Cook the side for a minute or two and then flip over. Apply oil [around 1/4 teaspoon] on the half-cooked side and flip again.
- Now apply oil on the other side as well. Press with a spatula and cook the paratha until both sides have golden brown spots on them. Repeat with the remaining dough balls.
- Serve mooli paratha with pickle or chutney of choice.