Mooli paratha / Radish paratha

Written by: 7aumsuvai

Radish is a root crop, pungent or sweet in taste with a lot of juice. Radish is also known as Daiken in some parts of the world. It is a good mouth and breathe freshener, regulates metabolism, improves blood circulation, is a good treatment for headache, acidity, constipation, nausea, obesity, sore throat, whooping cough, gastric problems, bladder stones etc.

Mooli paratha


For layer:

      • 1 cup – Wheat flour
      • 1 tsp – Ghee
      • Salt as needed
      • Warm water as needed

For stuffing:

      • 1 cup – Radish grated (mooli / mullangi)
      • 1 no – Green chili (chopped finely )
      • 1/2 tsp – Ginger (chopped finely)
      • 1 tsp – Cumin seeds
      • 3/4 tsp – Red chili powder (as needed)
      • 2 pinch – Turmeric powder
      • 1/4 tsp – Garam masala powder
      • 2 tbsp – Coriander leaves ( chopped finely)
      • Salt as needed
      • 2 tsp – Oil

Mooli paratha process

Preparation method:

For stuffing:

  1. Take a wide bowl, add grated radish, a pinch turmeric powder and little salt mix everything well together and keep it aside for 15 to 20 minutes. Later squeeze out the excess water from radish mixture completely.
  2. Heat oil in a pan, splutter cumin seeds, add ginger, green chili fry for few seconds. Now add radish, red chili powder, turmeric powder, garam masala powder, salt, mix and fry well till all the moisture evaporates and stuffing gets dry.
  3. Finally garnish with coriander leaves, cool down completely. Now stuffing is ready for filling.

For paratha:

  1. Take a mixing bowl, add wheat flour, ghee, salt and warm water together to make a soft dough like we make for chappathi. Knead dough for few minutes and finally add oil once again knead it.
  2. Set the dough aside and cover it with a damp cloth/plate. Let the dough rest for at least 20 minutes.
  3. Make equal sized balls out of dough and filling. Roll the dough into 3 inch diameter circles; place filling in the middle and cover completely with dough. Press lightly with your palm and dust with flour before rolling out into thick flat parathas. Continue the same process with rest of dough and filling.
  4. Heat a tawa, place parathas and cook both sides in medium flame. Drizzle little oil as needed, till golden brown. Serve hot with any raita and pickle.

Mooli paratha

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