Mooli Paratha Recipe – Ingredients
Preparation Time : 15 mins | Cooking Time : 30 mins | Serves : 2
Recipe Category: Side dish | Recipe Cuisine: South Indian
Radish – 1.5 cups grated
Wheat Flour – 2 cups
Ajwain – 1/2 tsp
Turmeric powder – 1/4 tsp
Onion – 2 tbsp chopped finely
Red Chilli powder – 1 tsp
Coriander powder – 1.5 tsp
Garam Masala powder – 1/4 tsp
Jeera powder – 1/2 tsp
Coriander leaves – 1 tbsp chopped finely
Salt – to taste
Oil / Ghee – toast
Water – as required to form the dough
- 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!! 🙂
- 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.