Delicious Mooli paratha Recipe

Mooli paratha

Here’s how to make Mooli paratha, a tasty Indian flatbread filled with grated radish that is made simply:

Ingredients:

For the dough:

• 2 cups whole wheat flour (atta)
• Water, as needed
• Salt, to taste
• 1 tablespoon oil or ghee

For the filling:

• 2-3 medium-sized radishes (Mooli), peeled and grated
• 1 green chili, finely chopped (optional)
• 1 teaspoon grated ginger
• 1/2 teaspoon Ajwain (carom seeds)
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon red chili powder
• 1/2 teaspoon turmeric powder
• Salt, to taste
• Fresh coriander leaves, chopped (optional)

For cooking:

• Ghee or oil, as needed

Instructions:

1.Prepare the dough:

• Mix together the whole wheat flour, ghee or oil, and salt in a large mixing basin.
• Add water gradually and knead dough until it is smooth and soft. The dough needs to be both flexible and hard.
• For at least 15 to 20 minutes, cover the dough and let it rest.

2.Prepare the filling:

• Grated radish, green chile, grated ginger, ajwain, cumin seeds, red chili powder, turmeric powder, salt, and chopped coriander leaves (if used) should all be combined in a separate bowl. Give it a few minutes to settle so the flavors can combine.

3.Assemble the parathas:

• Roll the dough into balls by dividing it into equal sections.
• Take one ball of dough and gently press it flat. Once it’s floured, roll it out into a little circle that’s between five and six inches in diameter.
• Spoon a generous amount of the radish filling into the circle’s center.
• To enclose the filling, gather the edges of the dough and bring them together.
• Gently press the crammed ball flat by pinching off extra dough.

4.Roll out the parathas:

• After lightly rolling out the filled dough ball into a flatbread with a diameter of roughly 7-8 inches, dust it with flour. Carefully push to prevent the filler from exploding.

5.Cook the parathas:

• A skillet or tawa should be heated to medium heat.
• The paratha should be rolled out and cooked for one to two minutes on each side, or until bubbles begin to form, on a heated tawa.
• After flipping, fry the opposite side of the paratha. Drizzle the surface and the borders with ghee or oil.
• Cook, using a spatula to gently press down to achieve equal cooking, until both sides are crisp and golden brown.

6.Serve hot:

• After cooking, take the paratha off of the tawa and put it on a platter.
• Serve hot, along by your favorite chutney, yogurt, or pickle.

Enjoy your delicious Mooli parathas!