In the node detail page
- Duration: 25 minutes
- Serves: 2 to 4 people
Spice Level: Low
Do make sure to squeeze out all the water from the grated radish. Also, it is not a good idea to prepare the mooli mixture too much in advance as it will make the parathas difficult to roll out. You could also add some salt to the grated mooli and keep aside for 5 to 7 minutes before squeezing out its water.
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Mooli Paratha is one of north India’s most-loved dishes, especially so in Punjab, Haryana and Himachal Pradesh. The parathas are usually prepared and happily consumed during winters. In fact, Mooli Parathas that are piled with lots of butter and eaten dunked in thick curd is a regular breakfast fare in most Punjabi households.
- Wheat flour (atta) (2 cups)
- Salt (to taste )
- Water (as needed )
- Oil (for frying )
For the stuffing
- Radish (mooli), grated (3)
- Salt (to taste )
- MTR Lal Mirch Red Chilli Powder (½ tsp)
- MTR Dhaniya Coriander Powder (½ tsp)
- Green chillies (hari mirch), chopped (2)
- Carom seeds (ajwain) (¼ tsp)
- Coriander leaves (hara dhania) (2 tbsp)
- Take the atta in a paraat (big, flat plate with shallow edges). Next, add in the water and knead into a stiff dough.
- Peel and grate the radish. Add ½-a-tsp of salt to it and keep aside for 10 minutes. Squeeze and drain out all its natural water.
- Heat a pan and fry the grated radish in it till it has turned light brown in colour. Next, add in salt, MTR Lal Mirch Red Chilli Powder, green chillies and ajwain. Switch off the flame. Then, add in the chopped hara dhania and mix well. Allow it to cool.
- Make equal-sized balls out of the dough. Using a rolling pin, flatten out the balls into 3-inch wide circles. Place 2 tsp each of the mooli masala at their centre, and then bring together their edges to seal and make small pockets. Roll out these pockets to form thick, round rotis.
- Heat a tava and fry the rotis on it one at a time. Wait for both their sides to become crisp and brown, and add on some oil to help the process along.
- Serve the Mooli Parathas hot with curd and pickle and/or butter.