Mooli Paratha is a mild, delicious paratha made by mixing grated radish, spices in the wheat flour in the regular making of paratha. Radish paratha is savoured by all and ideal for dinner accompanied by raita or pickle. Mooli Paratha Recipe – traditional stuffed version and instant simple version is posted with step by step pictures and video.
Mooli Paratha Recipe is a perfect recipe for people who wish to explore & devour different types of paratha. Radish Paratha is a tasty way to include veggies in food that will be liked by kids too.
About Mooli Paratha
Mooli Paratha also called Mooli Ka Paratha or Radish Paratha is an alternate to the regular stuffed AlooParatha, Gobi Paratha. Mooli ka paratha will surely find place in our menu often for its taste.
Mooli Paratha is a healthy paratha as radish is very good in fibre which helps to maintain sugar levels and digestive health. Since the wheat flour addition gets reduced with the addition of mooli, the carb content gets reduced which helps in weight loss & lesser calorie intake.
Mooli Paratha – tastes radish but does not smell radish!
Mooli Paratha is one dish that I wanted try since long but was little hesitant about the raw smell of mooli. Can you believe I do not touch radish in sambar or any curry made with it. But somehow gained confidence and made this punjabi version which I saw from a cookbook and I should say, I absolutely loved it.
Mooli Paratha did not have any hint of radish in it, the flavour of ajwain long with the spices…took it to a whole new level!! And to my surprise mittu too had it without any complaints. I am happy that I’ve found a way to eat this veggie. It is sure a winner for me and believe it will be reciprocated at your homes too!
Mooli Paratha – 2 Methods
- Simple Instant Version – Instant Mixed version is quick & easy to make as we mix grated radish along with spices to the wheat flour in the regular making of plain paratha.
- Stuffed Version – MooliParatha – stuffed version requires slightly more effort as we have to prepare the stuffing separately, dough separately and flat roll them after shaping them to a ball with filling.
Mooli Paratha – stuffed version is wholesome and more delicious than Mooli Paratha. Mooli Paratha stuffed version requires more practice to flat roll without the contents getting oozed out while the other version is simple & time saving that even beginners can also try and enjoy.
Mooli Paratha Ingredients
- Radish: Choose radish that are green at the top & not dried and the radish should be brighter and free from cracks & spots. Radish should be firm and weighing in proportion to its size. You can refrigerate radish for about a week to ten days.
- Wheat Flour: Use multigrain atta or homemade wheat flour or store bought wheat flour for this recipe.
- Ajwain: Ajwain, ajwain caraway, omam, thymol seeds, bishop’s weed, or carom seeds all mean the same Ajwain. We can substitute Ajwain with Jeera if you do not have stock of it.
- Spice Powders: Mooli Paratha is flavourful and mild spicy with the addition of spice powders. I have added turmeric powder, red chilli powder, coriander powder, garam masala powder and jeera powder in this recipe. You can skip any of them if you do not have stock.
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Mooli Paratha | Radish Paratha
Ingredients
- 1 and 1/2 cups wheat flour
- 3/4 cup grated radish (tightly packed)
- salt to taste
- water as needed (I needed 1/4 cup)
- oil to toast
Spice powders:
- 1 tsp red chilli powder
- 1/4 tsp turmeric powder
- 1/4 tsp cumin powder
- 1/2 tsp garam masala powder
Instructions
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Transfer grated radish to a strainer, press well to squeeze water from it. Set aside, do not discard water we need it.
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To a mixing bowl add wheat flour, radish, spice powders along with salt.
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Mix well then add radish water, mix well.
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Then add water(you may need little only) and start kneading.
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Knead to a soft dough. Keep covered for 15-20 mins.
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Then open and knead again. Roll them into lemon sized balls.
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Flatten it into thick or thin discs, I made it a bit thin.Repeat to finish the dough.
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Heat a dosa tawa, add a paratha at a time, drizzle oil at the sides when bubbles start to come flip over and cook other side. Cook both sides until golden brown spots appear here and there. Drizzle oil in between.
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Serve hot with curd and pickle.
Video
Nutrition
How to make Mooli Paratha
1.Transfer grated radish to a strainer.
2.Press well to squeeze water from it.Set aside, do not discard water we need it.
3., To a mixing bowl add wheat flour, radish,spice powders along with salt.
4.Mix this well first.
5.Add radish water, mix well.
6.Then add water(you may need little only) and start kneading.
7.Knead to a soft dough.
8.Keep covered for 15-20 mins.
9.Then open and knead again.Roll them into lemon sized balls.
10.Flatten it into thick or thin discs, I made it a bit thin.Repeat to finish the dough
11.Heat a dosa tawa, add a paratha at a time, drizzle oil at the sides when bubbles start to come flip over and cook other side. Drizzle oil.
12..Cook both sides until golden brown spots appear here and there.
Serve hot with curd and pickle.
Expert Tips
- Make sure to drain the water out of mooli completely and reserve it for kneading the dough. If water is not drained, mooli will let out water and rolling will be difficult.
- Keeping the inner stuffing ball little smaller helps in easier rolling.
- While rolling before filling the stuffing do not give more pressure in the center as the filling is going to be placed in the center and rolled again so make sure the center part is little thicker.
- Roll it thick or thin as per your preference but make sure the stuffing doesnot ooze out.
- Radish gets cooked quickly so just sautéing for a while is enough.
- You can replace ajwain with jeera while tempering.
- You can make the dough earlier day and prepare MooliParatha for breakfast & lunch box the next day.
Variations
- Add spinach to the stuffing mixture for a more healthier version
- Add minced garlic for garlic flavoured flatbread
- You can add a layer of Schewan Chutney for Schezwan Paratha
Serving & Storage Suggestions
Enjoy hot MooliParatha drizzled with ghee/ oil and with plain curd / yogurt or raita or pickle or chutney as side. MooliParatha can be packed for lunch box and travel too.
For later use, you can store the dough in refrigerator say till next day and flat roll, roast when need be. Consume on the same day of making if you are storing MooliParatha as such and reheat it before serving.
FAQs
1.What is Mooli Paratha?
Mooli Paratha is a very tasty & mild spicyradish stuffed paratha.MooliParatha could either be made by preparingstuffing separately, dough separately and flat roll them after shaping them to a ball with filling or by mixing grated radish along with spices to the wheat flour in the regular making of plain paratha.
2.Which method is preferred in the making of Mooli Paratha – stuffed or mixed version?
It is your choice based on your availability, taste preferences. Stuffed version is slightly requires more time & effort but more delicious than mixed version which is easy & quick to make.
3.Why should I drain water from radish?
Mooli has 90% water content which oozes out during rolling and we will not be sure of the quantity of the water to add during the making of dough. Hence we drain the water out of radish and add it back for dough.
4.Will I get radish smell in both the versions of Mooli Paratha?
No we will not get the smell but the goodness of radish.
5.Is Mooli Paratha healthy?
Mooli Paratha is healthy and good for regular consuming! Radish Paratha is a great relief for people with diabetes as radish is rich in fiber content. Also Mooli mixture reduces the wheat flour carb content of plain paratha, hence Mooliparatha is lesser in calories and aids in weight loss as well. MooliParatha helps in good cardiovascular health, looking younger and digestive health.
Mooli Paratha – Stuffed Version
Mooli Paratha is a radish stuffed paratha very tasty & mild spicy. Mooli Paratha can be enjoyed with raita or pickle and ideal for lunch, dinner or evening snack. How to make Mooli Paratha is explained in this post with step by step pictures.
Ingredients
- 1.5 cups radish grated
- 2 cups wheat flour
- 1/2 tsp ajwain
- 1/4 tsp turmeric powder
- 2 tbsp onion chopped finely
- 1 tsp red chilli powder
- 1.5 tsp coriander powder
- 1/4 tsp garam masala powder
- 1/2 tsp jeera powder
- 1 tbsp coriander leaves chopped finely
- salt to taste
- oil / ghee to toast
- water as required to form the dough
Method
- In a wide mixing bowl add wheat flour, salt and first give a quick mix for salt to be even. Then add water( you can even use the drained radish water)little by little, gather to form a soft pliable dough.Once it is gathered to a mass add 1/2 tsp oil and knead it once.The dough should not be too tight or too loose, it should be non sticky at this stage.Allow it to rest for a while until we prepare the stuffing.
- Peel off the skin and grate radish and measure it in cups then transfer it to a colander along with turmeric powder. Then crush it with your hands to remove excess water from the veggie, Set aside. Heat oil in pan – add ajwain let it splutter.
- Then add onion let it slightly brown.Then add radish along with all the spice powders along with salt.
- Mix well and keep sauteing till it becomes dry say for 5-7mins.Then add chopped coriander leaves.Transfer to a plate and set aside.
- Make equal sized balls with the dough and the radish stuffing. Make radish stuffing balls little smaller than the dough.Roll each ball into a thick circle,keep the stuffing seal it by pulling all the edges to the center as shown below.
- Seal it completely and then roll it into a thin / thick parathas as per your preference, dust flour then and there to avoid sticking.Heat a dosa pan and carefully transfer the paratha, drizzle oil and cook till both the sides has golden spots.Brush with ghee while serving.
Serve it hot with plain curd / boondi raita and mango pickle….what else do you need?! Yum combo!!
Notes
- Make sure the veggie is dry before cooking, else it will let out water and rolling will be difficult.Reserve the drained radish water and use it while kneading your dough.
- Keeping the inner stuffing ball little smaller helps in easier rolling.
- While rolling for the first time dont give more pressure in the center as the filling is going to be placed in the center and rolled again so make sure the center part is little thicker.
- Roll it thick or thin as per your preference but make sure the stuffing doesnt ooze out.
- Radish gets cooked quickly so just sauteing for a while is enough.
- You can replace ajwain with jeera while tempering.
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