Mooli Paratha is a traditional recipe that basically comes from the Punjab side of Pakistan. It's a very tasty and healthy recipe: a whole wheat flatbread stuffed with grated mooli white radish. It's lightly seasoned with spices and makes a wholesome breakfast or lunch.
Today’s paratha is made with mooli or white radish. Mooli paratha isn't everyone’s favorite, and that’s because radish has a strong smell/taste. I have noticed that not everyone enjoys it, but personally I love it.
Mooli paratha has always been one of my favorite parathas, so I now make it often. If you get into the technicalities of making parathas, they are all made similarly, but the mooli paratha is one of the most challenging ones to make!
Why!
Because radish has a high water content,t when you try to roll it inside a dough, it just releases moisture, re making it very difficult to roll. This is the reason it is always squeezed as well as possible before stuffing it inside the dough. Mainly, it is served with raita and garlic chutney.
Prepare this recipe first: peel and grate the mooli, then put grated mooli in the bowl, sprinkle some salt, and keep aside.
Meanwhile, in a bowl, mix both wheat flour and maida, then add salt and 1 tsp oil. Start kneading the dough by adding some water.
Knead to a smooth dough, cover it with plastic cling wrap, and set aside for resting for around 15 minutes.
After 15 minutes, squeeze out all the excess water from the grated mooli, transfer to another bowl, and add all spices; mix them together very well.
Divide the dough into equal portions, make smooth balls, and flatten them between your palms
Before you start rolling, heat the Tawa on medium flame
Before you start rolling, heat the Tawa on medium flame
Take one flattened ball at a time, dust it with dry flour, start rolling, roll into 4 diameters, and keep the edges thinner than the center; you can even spread with the help of your fingers.
Seal it tightly and flatten by pressing very gently; again, dust with dry flour rolls very carefully about a 6-inch diameter circle. Keep in mind that rolling stuffed paratha to perfection is a matter of practice.
Now Place it onto hot Tawa and Cook_After a few seconds you may notice a few bubbles come on top, now time to flip it should have a few brown spots on it cook on another side as wel.l
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Mooli paratha is a traditional recipe that basically comes from the Punjab side of Pakistan: a flatbread stuffed with grated mooli white radish. It's lightly seasoned with spices.
Ingredients:
- 2 medium-sized, white reddish peeled, grated
- 1 tbs, green chili, finely chopped
- 1 tsp ginger, freshly grated
- 1tbsp lemon juicee
- 1 tsp red chili powder
- 1 tsp whole spice powder
- 1 tsp black peppercorn f, freshly crushed
- 1 tbsp, coriander leaves finely chopped
- 1 tsp, salt or to taste
- 1 ½ cups, all-purpose flour
- ½ cup, wheat flour
- Butter/ghee, as required
How to make the Mooli Paratha?
- Prepare this recipe first: peel and grate the mooli, then put grated mooli in the bowl, sprinkle some salt, and keep aside.
- Meanwhile, in a bowl, mix both wheat flour and maida, then add salt and 1 tsp oil.
- Start kneading the dough by adding some water.
- Knead to a smooth dough, cover it with plastic cling wrap, and set aside for resting for around 15 minutes.
- After 15 minutes, es squeeze out all the excess water from the grated mooli.
- Transfer to another bowl
- Add spices, green chili, coriander leaves, salt, ginger, and lemon juice
- Mix them together very well and keep them aside
- Divide the dough into equal portions, make smooth balls, and flatten them between your palms
- Before you start rolling, heat the Tawa on medium flame
- Take one flattened ball at a time, dust it with dry flour start rolling
- Roll into 4 diameters, and keep the edges thinner than the center
- even you can spread with the help of fingers
- Place 1 portion of Mooli stuffing in the center, gather the edges, and pinch it into the center
- Seal it tightly and flatten it by pressing very gently
- Again, dust with dry flour and roll very carefully into a 6-inch diameter circle
- Keep in mind that rolling stuffed paratha to perfection is a matter of practice
- Now place it onto hot Tawa and Cook
- After a few seconds, you may notice a few bubbles come on top
- Now time to flip it should have a few brown spots on it. Cook on the other side as well
- Apply some butter, then flip it
- Fry the other side the same way by pressing the spatula
- Once cooked from both sides, transfer to the serving plate
- And serve hot with green chutney and raita
*Not to be duplicated, rewritten, or published without permission. Thank you!
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