Mooli Ka parantha /मूली पराठा (Radish stuffed Pan Fried Indian Flat Bread)

Mooli Paratha

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:

• 200 g. Whole wheat Flour

• 2 Large Radishes (Mooli)

Mooli (Radish)

• 2 Green Chilies

• 3-4 Sprigs of Fresh Green Coriander

• 1 Teaspoon Red Chili Powder (Optional)

• 1/2Teaspoon Caraway Seeds

• Salt to taste

• Water for making dough

• 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.

Mooli (Radish) scraped cleaned

• Grate washed mooli.

Grated Mooli

• Wash the sprigs of fresh coriander. Drain water from it and cut finely.

• Cut green chili 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.

Boiled grated Mooli

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.

• In a bowl take

• Boiled grated mooli from which all water has been squeezed.

• Finely cut coriander.

• Finely cut green chilies.

• Ajwain

• Red chili powder

• Red Chili powder

• Salt

• Mix nicely to make a uniform mixture.

Spices with boiled Mooli (radish)

• Filling for mooli paratha is ready.

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.

Dough ball for mooli paratha

• Sprinkle dry flour on your dough ball and rolling board.

• Roll the dough ball to 3 cm. diameter round.

Dough ball flattened and mooli mix kept for filling

• Put 3-4 teaspoons of filling in the center of the rolled dough.

Mooli mix being stuffed

• Close the edges and seal nicely by pressing them together.

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.

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.

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.

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.

Mooli stuffed Paratha cooked on both sides

• Crisp, soft yummy mooli paratha is ready.

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.

Dough with mooli

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.

Mooli Paratha being made from dough of flour and mooli

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.

Making dough for Roti and Paratha (Dough for indian bread)

Soft, pliable dough for roti / paratha

The quality of dough is the deciding factor how good the roti / paratha are made. Hard dough and roti / paratha will not be soft, gooey dough and rolling the dough to roti / paratha will become extremely difficult. I learnt this truth hard way. After marriage when I entered my kitchen I had no Idea how to make dough for roti. I added water to flour and it became thin so I added some more flour and mixed. Now it became hard. I kept on repeating this and for myself and my husband landed up making dough of one Kg flour. Dough sticking to my hands and on the plate, flour spilled on the kitchen platform was sight to be seen. When my maid came she had a hearty laugh at my cost. Since then 30 years have gone by and now wish to write about the process of making dough for the benefit of other so that nobody has to face the same fate as mine!!!

Preparation Time: 5 min.

Making Time: 10 min

Servings: Makes 12-15 Roti / 8-10 Paratha

Ingredients Required For Making Dough for Roti / Paratha:

• 250 gm. Whole Wheat flour

• 200ml. Water

Direction for Making Dough for Roti / Paratha:

• Take wheat flour in a bowl or big plate.

• Add 40-45 ml. of water and mix with your fingers till all water gets mixed.

Adding water in little portion

• Repeat again by adding 40-45 ml. water and mixing with remaining dry flour.

Mixing the flour and water

• Add 20-30 ml. water and mix collecting the dry flour with wet flour.

Kneading and mixing

• Start ploughing through the wet flour mixture with your knuckles and fist. This is called kneading. Mix the wet and dry flour in this process.

Kneading the flour to mix dry and wet flour

• Flatten the dryish dough which will be formed and add 25-30 ml. water and mix by kneading  folding the flattened dough due to kneading and kneading again.

Folding and Kneading to get soft dough

• Repeat this flattening and kneading action 2-3 times.

• Flatten the roughly made dough (It will be slightly hard and not pliable). Add 10 ml. of water and knead.

Dough almost ready

• While kneading the dough will flatten, fold and knead 4-5 times. This will make the dough soft  and  pliable.

Soft, pliable doughfor roti / paratha

• Store in airtight container.

• This dough can be kept in fridge for 3-4 days but outside the fridge at 35-38^oCit starts fermenting in 6-7 hrs.
• The amount of water required may vary by with the type of flour and the coarseness of flour.

Tips:

• Excess of water can make the dough gooey which can be made to proper dough by adding dry flour

• Hard dough can always be made to soft dough by adding water and kneading so add water in little proportions to avoid messy situation.

Suggested Variations:

• 1/2Teaspoon salt can be added to the flour before kneading.

• After the dough is made 1/2teaspoon oil can be sprinkled on the dough and made to big ball and stored.

• 1 Teaspoon oil  / ghee can be added to flour before making the dough.