Mooli Ka Paratha Recipe
Mooli or radish has a very a strong smell that can be very unpleasant and annoying. This recipe of Mooli ka paratha will make you forget that annoying smell of this vegetable. Try for breakfast or as an alternative to roti/chapati. Another variation of Mooli Ka Paratha, that I shared earlier, is thinner in size, less filling and a quicker version than this variation.
Ingredients
- For the filling
- Radish - 4 cups grated
- OIl - 3 tsp
- Mustard seeds - 2 tsp
- Aasafoetida (Hing) - 1/4 tsp
- Turmeric Powder - 1/2 tsp
- Salt - To taste
- Red chili powder - To taste
- Garam Masala - 1 tsp
- Gram flour - 3/4 cup
- Cilantro/Coriander leaves - One small bunch chopped
- For the cover
- Wheat flour (Ata) - 1 & 1/2 cup
- Salt - 1/2 tsp
- Oil - 2 tsp
Instructions
For the filling:
- Squeeze out all the water from the grated radish by pressing between your palms.
- Heat oil in a pan, and add mustard seeds.
- After they crackle, add the asafoetida, and turmeric powder. Add the grated radish and mix well.
- Allow to cook, covered or uncovered (depending on the water content--if it has too much water, then do not cover), till most of the moisture is gone.
- Add salt, red chili powder, garam masala, coriander, and gram flour.
- Mix and allow to cook for 2 more minutes.
- Turn off the heat.
- Allow to cool completely.
For the cover :
- Add salt, and oil to the wheat flour.
- Use water to knead into a medium soft dough.
Procedure:
- Take a little dough and roll it into a ball about 2-3" big.
- Dust with some wheat flour on both sides, and roll in to a circle about 6" big.
- Take about 2-3" big ball of the filling, and keep in the center of the dough circle.
- Bring up all the edges to cover the filling and firmly close on top.
- Use more wheat flour to dust both sides and roll into about 1/2 cm thick circle.
- Transfer carefully to a preheated griddle.
- Roast on both sides till golden brown in color. Spread 1/2 tsp of oil on both sides when roasting.
- Serve hot with butter, curd, and pickle.
