Mooli parantha is thoroughly enjoyed the most in Northern India. We often make stuffed mooli paranthas but we can also mix the grated radish to the dough. The paranthas prepared with both methods have different taste yet taste delicious.
- Ingredients for Radish Paratha :
Wheat flour – 2 cups
Grated radish – 2 cups
Green coriander – 2 to 3 tbsp (finely chopped_
Carom seeds – ¼ tsp
Green chilly – 2 (finely chopped)
Ginger paste – 1 tsp
Salt – less than 1 tsp or to taste
Oil – 3 to 4 tbsp
- How to make mooli paratha :
In a big mixing bowl, take wheat flour and add grated radish, salt, carom seeds, finely chopped green chilly, ginger paste and finely chopped green coriander. Mix everything really well and add water in small portions to knead stiff and tight dough. Add 1 tsp oil to the dough and knead well. Cover and keep aside the dough for 10 minutes to rest.
Dough for making paranthas is now ready. Preheat a tawa on flame. Pinch small portion from the dough and make a round dough ball. Dust it with some dry flour and roll out to 4 to 5 inch diameter circular round. Apply some oil over this and fold into half. Apply some more oil in the folded parantha and fold again in a triangular shape. Dust this with some dry flour and roll out to a thick triangular parantha.
Grease the tawa with some oil. Place the rolled parantha over the hot tawa. When its roasted from beneath, flip the side. When you see little brown spots on the other side, then apply some oil on the upper side and flip. Apply some oil on the other side as well. Now press the parantha with a spoon and roast until it gets brown spots on both sides. Then take off the parantha from the tawa and stack up on a bowl kept above the plate. Similarly prepare the rest of the paranthas. With this much dough 6 paranthas can be prepared.
Steaming hot and delicious radish paranthas are ready. You can serve these delectable paranthas with side assortment of green coriander chutney, aloo-tamatar sabzi or any other sabzi you like eating and enjoy!