Mooli Paratha / Punjabi Mooli Ka Paratha / Radish Paratha

READY IN: 25mins
SERVES: 3
YIELD: 8 Parathas
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Wash and Peel radishes. Grate it in a grater. Add little salt in this and keep it aside for 10 or 15 minutes.
  • Now taka a big bowl and add two cups of wheat flour. Add carom Seeds, salt and oil to this. Mix well. Add radish juice (radish squeezed water) or plain water.
  • Knead in to smooth dough. Cover the dough and keep it aside for 15 to 20 minutes.
  • By this time squeeze out the water from the grated radish with your palm to release its juice. (Remember; don’t discard this juice since it’s so medicinal).
  • Add Salt, Coriander leaves, chopped Green Chilly, Ginger Paste, Amchur Powder, Red Chilly Powder and Garam Masala to the grated and squeezed radish. Mix it with a spoon.
  • Divide the shredded radish mixture into eight equal portions. Keep it aside.
  • Now divide the dough into eight portions and make smooth balls.
  • Take one ball and dust it with wheat flour. Roll in to small roti.
  • Now take one portion of the radish mixture and place it over the middle of the rolled roti.
  • Fold it by gathering the edges from all sides and seal it properly by gently pressing.
  • Roll it gently in to medium sized parathas.
  • Heat a tawa on medium heat. Spread 1 tsp ghee.
  • Place one rolled paratha on the tawa and cook until tiny air bubbles starts to appear.
  • Flip the paratha and gently press it with the back side of your spatula. At the same time spread ghee over it.
  • Again flip the paratha and cook it for few seconds or until you get to see slightly black spots appearing.
  • Repeat the same with the rest of the parathas.
  • Serve Punjabi Mooli Paratha hot with pickle, curd and butter.
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