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| Mooli Paratha |
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| Mooli (Radish) Paratha of the dough made of flour and Grated Radish (mooli) |
Stuffed parathas are the fast food of Northern India
which are not only good to taste but provide nutrition also. Thus making these
Indian fast food different than the other fast foods which provide calories and
fats but very less other nutrients. Vegetable or dal stuffed parathas used to
be regular feature in our school lunch box because they were easy to be packed
and convenient for us to roll in a napkin and eat fast so that we Have maximum
time for playing during lunch break. In my house stuffed parathas are welcome
be it for breakfast, lunch or dinner. I consider myself very lucky because in less
labor I can satiate not only the hunger but also the taste buds of my family.
Preparation Time: 30 min.
Cooking Time: 45 min
Servings: 10 parathas
Ingredients Required for Making Mooli Paratha:
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| Mooli (Radish) |
- 3-4 Sprigs of Fresh Green Coriander
- 1 Teaspoon Red Chili Powder (Optional)
- 1/2Teaspoon Caraway Seeds
- Olive oil / Ghee / Any cooking oil
Direction for Making Dough for Paratha:
- Take wheat flour and 1/2Teaspoon salt in a big plate or
bowl.
- Add water in little portion and keep on mixing and
kneading.
- Knead the dough till soft pliable dough is obtained.
(Roughly 150 ml. water will be required).
- If the dough is hard add little water and knead till soft
dough is obtained.
http://jyotsna-pant.blogspot.in/2012/12/making-dough-for-roti-and-paratha-dough.html
Directions for making Mooli Filling For Mooli Paratha:
- Remove the leaves from Radishes. (Mooli)
- Wash the mooli nicely to remove all dirt attached to it.
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| Mooli (Radish) scraped cleaned |
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| Grated Mooli |
- Wash the sprigs of fresh coriander. Drain water from it
and cut finely.
- Tame 500ml. water in a big pan, Add 1 tea spoon of salt
in the water.
- Boil the salt and water mixture.
- When water starts boiling add grated mooli in it.
- Cook till grated mooli becomes soft to touch and changes
color.(Approximately 5 min.)
- Remove the container from the gas and drain all water from
boiled grated mooli.
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| Boiled grated Mooli |
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| Boiled Mooli being sieved for removing water and allowed to cool |
- Let the drained boiled grated mooli cool.
- Take the grated and boiled Mooli in a cloth and squeeze maximum water from boiled grated mooli.
- Boiled grated mooli from which all water has been
squeezed.
- Finely cut green chilies.
- Mix nicely to make a uniform mixture.
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| Spices with boiled Mooli (radish) |
- Filling for mooli paratha is ready.
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| Mooli mix for Mooli stuffed Paratha |
Direction for Making Mooli Paratha:
- Heat the tawa on high flame and when hot reduce the
flame.
- Divide the dough to 5 parts.
- Make round ball form one part.
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| Dough ball for mooli paratha |
- Sprinkle dry flour on your dough ball and rolling board.
- Roll the dough ball to 3 cm. diameter round.
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| Dough ball flattened and mooli mix kept for filling |
- Put 3-4 teaspoons of filling in the center of the rolled dough.
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| Mooli mix being stuffed |
- Close the edges and seal nicely by pressing them
together.
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| Rolled dough ball dough stuffed with mooli mix and edges sealed |
- Press between your palms to flatten the sealed dough roll
stuffed with the mooli filling.
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| Mooli mix stuffed in wheat flour dough ball and flattened |
- Sprinkle dry flour on the board and the filled dough cup
and roll it to 4-5 cm. diameters round.
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| Mooli stuffed dough ball rolled for making paratha |
- Sprinkle 2-3 drops of oil on the hot tawa and spread it
on the tawa.
- Place the rolled filled paratha on the hot tawa and cook
on low flame till golden spots start appearing on the side touching the tawa.
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| Mooli stuffed Parartha being pan fried |
- Flip and cook the other side also till golden spot start
appearing.
- Spread 1/2Teaspoon oil / ghee on the paratha and flip it.
- Press the paratha with a spatula and cook for 30 sec.
- Apply oil / ghee on the other side also.
- Flip it, press with spatula and cook for 30 sec.
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| Mooli stuffed Paratha cooked on both sides |
- Crisp, soft yummy mooli paratha is ready.
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| Mooli (Radish) stuffed Paratha |
- Take it out on a serving plate and serve hot paratha with
curd, pickle, chutney.
Repeat the same with rest of the dough also.
Serve the parathas with pickles/chutney/curd
| http://jyotsna-pant.blogspot.com/2012/06/spicy-mixed-vegetable-pickle-less-oily.html |
| http://jyotsna-pant.blogspot.com/2012/06/tangy-mango-pickle-maharashra-style.html |
| http://jyotsna-pant.blogspot.com/2012/06/mango-pickle-north-indian-style.html |
http://jyotsna-pant.blogspot.com/2011/10/green-coriander-and-mint-chutney.html
Tips:
- Squeeze maximum water from boiled mooli.
- Add salt just before you want to make paratha. If you
will add salt beforehand then the filling will become watery and difficult to
fill and roll the paratha.
- Dough should never be hard else during rolling the filled
dough ball the edges will crack and filling will come out.
- Cook the paratha on low or medium flame if cooked on high
flame then it will become dark brown color or get burnt from outside and remain
uncooked from inside.
Suggested Variations:
- 1 Tea spoon caraway seeds (ajwain) can be added to the flour before making the dough.
- Grated mooli can be added to dough along with the spices and the flour kneaded to dough.
- Once all juices of grated radish are soaked by flour while making the dough then add water in small portions to make soft pliable dough.
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| Dough with mooli |
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| Dough with mooli mix rolled for making Mooli Paratha |
- The dough can be divided to the required number and each part made to ball,rolled to a round of 10-15 cm and cooked on tawa to make a paratha.
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| Mooli Paratha being made from dough of flour and mooli |
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| Mooli (Radish) Paratha of the dough made of flour and Grated Radish (mooli) |
- To make Mooli Paratha like this is easier and faster.
- Instead of whole wheat flour, 1:1:2 mixture if refined
flour, suji / besan, wheat flour or mixed grain flour can be taken.
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