Mooli paratha is another type of stuffed paratha which is normally consumed in morning breakfast in North India. The Indian’s fetish for paratha is well know around the world we actually can make paratha with virtually anything! Do you agree? If yes, then do let us know all the types of parathas that you have tried till date in your life. We also always try to make something new and interesting and play with what all can we stuff inside.
Talking about paratha, i just recall our visit to a famous restaurant chain specially serving multiple varieties. Its called ‘Not Just Paratha’ and we visited their branch in Gurgaon. The Chur Chur paratha – paneer is one of their main offering and it really is worth tasting.
Chur chur paratha’s are also famous in Old Delhi’s Parathe waali gali.
Mooli paratha is one of the oldest form of paratha and are most prominent in Indian kitchen in winter season. Mooli is a hindi name for Raddish. This recipe walks you through the conventional method that i learned from my mother. Enjoy.
Mooli Paratha Recipe In Words
Yield: 1 Mooli Paratha (Serves 1 person)
- 2 Grated Radish (Mooli)
- 1 Chopped Green Chili
- 1/2 Cup (Our 1 Cup = 240 ML) Wheat Flour Dough – Will be used for 1 Paratha
- 1/2 Cup (Our 1 Cup = 240 ML) Dry Wheat Flour – Will be used for rolling 1 Paratha
- 2 tsp Oil
- 1/4 Tsp Salt
- 2 pinch Garam Masala
- 1/4 Tsp Red Chili Powder
- 2 Pinch Cumin Seeds
- 2 Pinch Asafoetida (Hing)
|Grate the Mooli (Radish) in a bowl.|
Mix 1/2 tsp of Salt in it and keep aside for about 5 minutes. This will help to take out the bitterness and water out of Radish.
|Squeeze out the water from the grated Radish. Take small quantities of grated Radish in your hand and squeeze out water (as shown).|
If Radish has water in it, it will be very difficult for you to roll it into a paratha.
|Add Chopped Green Chili, Salt, Garam Masala, Red Chili Powder, Asafoetida and Cumin Seeds in a grated Radish.|
Mix it well to make all spices coat the grated Radish. You will witness the nice color of spices in this mixture.
|Now take enough Wheat flour dough for making of 1 Mooli paratha and give it a round shape with your hands (as shown).|
|Coat it with dry wheat flour. Coating with dry flour prevents it from sticking to your rolling pad while rolling it into a chapati.|
|Roll it into a chapati in a round shape (as you see in the image) with the help of a rolling pin.|
You can give it any shape you want. We have made it circular.
|Once done, add the Radish mixture at the center of flat bread. Cover this mixture from all sides by picking the chapati’s sides (as shown in the image).|
Make sure that there is NO open corner left to squeeze out the Radish.
|Sprinkle dry wheat flour over the prepared ball of Mooli paratha. Roll it again to make a flat bread with soft hands and a rolling pin.|
Do not exert much pressure else the Radish might spill out of the packet.
|Heat a pan on medium flame. Add the rolled flat bread to the heated pan.|
|After 30 seconds, you will see that the flat bread’s lower surface has hardered a bit. Now, it is time to flip it.|
|After the flip, spread 1 tsp of Oil/Ghee on the flipped surface of the mooli paratha.|
After 20 seconds, flip it again and spread 1 tsp of Oil/Ghee again. Keep on cooking by flipping, till it become golden brown from both sides.
Oil/Ghee should be applied as per your own appetite for eating it
|Once the paratha attains rich golden brown color from both the sides, it is cooked and ready to serve.|
Serve cripsy Mooli Paratha with butter and enjoy with sweet curd or coriander chutney/sauce.