Mooli Paratha Recipe

Mooli Paratha|Radish Paratha || How to make mooli paratha with step-by-step photos...

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

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.

Place 1 portion of Mooli stuffing in the center, gather the edges, and pinch it into the center

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

Apply some butter, or flip it, and on the other side, the same way by pressing the spatula.

Once cooked from both sides,s transfer to the serving plate, and serve hot with green chutney and raita.  

If you have tried this Mooli Paratha Recipe, then don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!

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Achari Paratha Recipe ( Achaar wala Paratha )

                                      

Achari Paratha | Pickled Paratha || How to make achari paratha with step-by-step photos...

Achari Paratha is a delicious, tangy, and relish breakfast recipe that is made with fine flour, semolina, pickle masala, and some basic spices along with coriander leaves and chilies.

Paratha is a common menu for breakfast, lunch, or dinner in every Pakistani kitchen and especially in the Punjab region.

There are huge varieties of or a number of parathas. Just cook the paratha and serve it along with tea, coffee, or yogurt.

As I promised in my previous posts, I am going to start sharing cooking videos on my blog as well, so today you will get the Kheer video recipe with this.  

                           

The actual reason for making achari paratha was inspired by inspiration from Mateen Food Center. a most renowned local restaurant in Karachi.  Once I visited there, where I had achari paratha for the first time with doodh patti. the most amazing taste with a bit of tangy flavor. Since then, I made a plan to make paratha at home.

Though the taste wasn’t the same substantially, I could achieve the same taste.

 

For the best result, follow my detailed step-by-step photo, instructions, and tips above the recipe card.

                   

Recipe note:

Flour: I have used fine flour. If youdon’tt available f,  then all-purpose flour can be used instead of fine flour.

 

Semolina: Adding semolina brings crispiness to paratha. You can also skip this ingredient if you require soft paratha.

 

Pickle: using a mix of achar masala to make it tangy and flavored in paratha, whereas mango pickle and green chili pickle can also be used

 

Alternatively, if you like just flavor, not a tangy taste, then add achar gosht masala powder to the flour. 

For more paratha recipes:

Palak paratha

Egg paratha

Lachha paratha

Baldar paratha

Masala Paratha

Onion Paratha

Frozen Paratha

If you have tried this Achari Paratha, then don’t forget to rate the recipe. You can also follow me on social media.

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Combine flour, black pepper powder, salt, coriander powder, nigella, and semolina, and mix pickle masala.

                      

Add chopped coriander leaves, green chilies, and oil.

                    

Mix up all ingredients with flour until it turns crumbly. Next, begin to knead the dough using a little water. Once the dough is formed. Transfer to the working area.

                    

And start kneading by using your palm till it turns into a soft dough, neither sticky nor loose. Transfer  into the bowl and leave it  aside for resting about 15 minutes. 

  

                                                

Cut the dough into equal portions, and give a ball shape to each portion. Flour the rolling area. Take one dough ball at a time, and flatten it between the palm.

                      

Roll the dough ball into a very thin sheet,t almost transparent, and make thin strips over the rolled ball with the help of a pizza cutter or sharp knife,fe then apply ghee/oil over the str.ips

                         

And then sprinkle flour, and start rolling from one edge to another. ther

                      

Next, gently start rolling the rope like a snail, and press the end gently in the middle.

Prepare all the paratha dough the same way. 

                             

Preheat the tawa on medium flame.

                        

Flour the area and take one prepared paratha ball.

                        

And then roll out the paratha into a flat disc using a rolling pin and flour.

                                                       

Add 1 tbsp ghee and place the paratha to cook for 1-2 minutes, and flip. Add another 1 tbsp ghee/butter/oil and coo.k

                                  

Use additional ghee/butter/oil if required, and cook fa or further 2-3 minutes till golden brown.

                      

Achari Paratha is ready. Prepare more parathas in the same way.

                   

Transfer to the serving plate.

            

Serve quick achari paratha with doodh patti chai or spiced yogurt.

                                           

Rumali Roti Recipe

Rumali roti || Roti Recipe || How to make Rumali roti with step-by-step photos

Rumali Roti is an unleavened Pakistani and Indian bread traditionally made in Mughlai and Hyderabadi cuisine. This is also one of the most popular breads that is served in Pakistani roadside restaurants or hotels.s

This thin and soft roti can be folded like a handkerchief. If you close your palm to take this roti, it will be hidden in your palm so soft and thin than a normal chapati.s

People like to have this roti with barbeque itemsfriedry fish, kata kat, etc but one thing that is more important about this roti is that it is hotly served because rumali roti gets hard after cooling down.

                                      

Just because All-purpose flour is used in rumali roti, if you wanna use wheat flour  with plain flour, you can mix it in ½ quantity, such as

½ plain flour, ½ wheat flour,r then mix together to make soft and healthy Rotis. For making rumali roti, an upside-down Tawa will be required. If you don't have a problem, you can take any metal karahi (iron, steel)as a replacement for using replacement of Tawa/skillet. 

Tips:

1. Sprinkling salt water prevents roti from sticking and also gives a nice traditional taste.
2. Do not roast as they will turn hard
3. Knead the dough for 10-15 minutes to get a smooth and soft dough
4. Alternatively, you can also prepare chapati Tawa
5. I added milk to the flour, too. Milk makes the roti softer and more flavorful. 
6. Do not add too much flour when rolling. If there is a lot of flour covering the rotis, then the rotis will become hard.
7. Roll to thin and slightly transparent. Also, roll evenly and keep edges thin if they become thick.     

If you have tried this Rumali Roti, then don’t forget to rate the recipe. You can also follow me on social media.

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Take a large bowl and put all-purpose flour, salt, and milk, and mix them together. 
                

Now knead the dough by adding water little by little,e thenoilo. Keepep kneading for around 15 minutes until it turns into a soft and non-sticky dough. The dough is transferred to another bowl and kept resting for about 20 minutes.

                                                 

Take the dough out of the bowl and dust some flour on the surface/rolling board. Knead it with flour dust. 

                         

Then make small balls like tennis balls/squash balls, in 2 cups of flour andr you can easily make around 10 rumali roti.                        

                    

Take a dough ball and sprinkle some flour all over.             

Take 1 ball,l wrap it with flour, and with a rolling pin, begin to roll the dough.h

                     

Roll out the thin roti into a round/circular shape, roll as thin as possible, and Stretch little so that it becomes thin.
Roll the rumali roti very carefully on the rolling board/slab, roll to thin rotis having a 11-12 inch diameter. 

                                                         

Place invert contact tawa/karahi with the handle on Tawa, and heat it well on a high flame for 2 minutes, then turn the flame low and sprinkle some saltwater over Tawa/karahi.

                                     

Pick up the rumali roti carefully and slowly unroll the roti on the hot Tawa/karahi and turn the flame high again.

                     

Cook it on each side for 30 seconds, until you can see small bubbles forming over the roti. Flip the roti and aallow itto cook on the other side, same as the last one.
Meanwhile, with the help of a cotton press, it is gently pressed once the brown spots start appearing, and the rumali roti is done.

                           

Now remove it from the Tawa/karahi and place it in the hotpot so that it remains hot until serving.

                  

Repeat the same process with all remaining Rotis.
                    

Serve rumali roti with korma, kebab, fish, fry chicken.