Mooli Ka Paratha - Mooli Paratha Recipe

Mooli Ka Paratha - Mooli Paratha Recipe

You can make stuffed vegetable paranthas or knead the vegetables in the dough to make paranthas for the breakfast. It always feels good to have hot and crispy paranthas in Winters.

- Ingredients for Mooli ke Parantha :

  • Wheat Flour - 400 gms.
  • Salt - 1/2 tea spoon (according to the taste)
  • Oil - 2 tea spoon.
  • Mooli(Raddish) - 3-4 (medium sized)
  • Green Coriander - 1 table spoon.
  • Green Chilli - 2 (finely chopped)
  • Ginger - 1 inch long piece ( grated)
  • Roasted Cumin - 1 tea spoon (1 tea spoon)
  • Salt - 1/2 tea spoon (according to the taste)
  • Oil - to roast Paranthas.

- How to make Mooli ke Paranthe :

Take wheat flour, add salt, oil and water half in quantity of the flour to it. Knead the dough well to make a smooth dough and leave it for half an hour. Save 1/2 bowl flour to dust the dough.
Peel and wash the Mooli (Raddish) and grate it. Add salt, green chilli, chopped coriander leaves, grated ginger, cumin powder to it and mix well.
Put the pan on the stove to get heated up. Meanwhile, make medium sized balls ( equal to the size of a lemon) of dough, dust it with dry flour and roll them over the rolling board to make flat disc of about 7-8 inches. Make two flat discs of 7-8 inches and place them on a plate.  Now take the first flat disc of parantha and put 1 table spoon mooli mix on it and spread it evenly in all directions.  Cover it with the other rolled out disc and press it little from the edges with your hands, so that the stuffing do not comes out.  Again roll the parantha on the roller board to increase the size by 1 inch.
Put some oil on the heated pan, and place the parantha on the pan. After a minute, turn it over and cook the other side of the parantha. Apply ghee on the top and on the sides and keep on flipping the sides till the parantha is completely cooked from the edges as well and turns brown.
Put a bowl in a plate and keep the cooked parantha over it, so that it does not break from the lower surface.
Prepare all the paranthas in the same manner and serve them with pickle, butter and curd.