Mooli Ke Parathe

Name: Mooli Ke Parathe
Cuisine: Indian
Ingredients: For Stuffing:; 2 radishes, washed, scraped and grated; 1/4 tsp carom seeds; 1/2 tsp Cumin seeds; 1 tsp Grated Ginger; 2 green chilies finely chopped; 1 tsp red chilli powder; 1/2 tsp garam Masala powder; 1/2 tsp dried Mango Powder; 1 tbsp oil; as required Olive oil for basting; to taste Salt; For dough:; 2 cups whole Wheat Flour; 2 tbsp oil; 3/4 tsp Salt; as required Water

Chef Tripti Saxena @cook_9959630

Ghaziabad

#paratha
Parathas are a whole meal by itself and the most popular dish in North Indian cuisine. Mostly served as breakfast, but I make them for dinner too. They keep the tummy full for a long time. Literally, they can be stuffed with any kind of filling. Here, in this recipe, I made use of Mooli (white radish).

Chef Tripti Saxena @cook_9959630

Saved

Ingredients

For Stuffing:
2radishes, washed, scraped and grated
1/4 tspcarom seeds
1/2 tspCumin seeds
1 tspGrated Ginger
2green chilies finely chopped
1 tspred chilli powder
1/2 tspgaram Masala powder
1/2 tspdried Mango Powder
1 tbspoil
as requiredOlive oil for basting
to tasteSalt
Fordough:
2 cupswhole Wheat Flour
2 tbspoil
3/4 tspSalt
as requiredWater

Saved

Steps

1

To make the dough, combine all the dough ingredients to make a semi-soft dough. Adjust water as necessary. Apply little oil to the dough and wrap it in cling film. Leave it aside to rest.
Meanwhile, make the stuffing: Apply some salt to the grated radish and leave aside for 15 minutes. Squeeze out all the water released by the radish.
2

Heat oil in frypan. Add carom and cumin seeds. Stir fry for few seconds. Add green chilies, ginger, and radish along with the greens if using. Saute for few seconds again. Add red chilli powder, dried mango powder, and garam masala powder. Mix well. Keep stirring at intervals till it’s dry and all moisture had evaporated. Add salt to taste if required. Leave the mixture aside to cool thoroughly. Heat a thick-bottomed skillet.
3

Make equal sized balls of dough (bit smaller than a dinner roll). Apply little oil to the clean kitchen platform and also the rolling pin.
Roll out the ball in a small disc shape. Place about a tablespoon of stuffing in the center of the dough ball. Seal the stuffing gathering all the loose ends packing it tight. Place the paratha on the heated skillet. Apply little oil on the paratha with pastry brush. Leave little oil with a spoon around the periphery of the paratha as well.
4

Cook for 30 seconds or so on medium high heat. Flip it and again apply little oil. Cook for 30 seconds again pressing the paratha with a flat spatula to cook evenly.Again flip it and cook further for few seconds. Remove from the skillet and place it on a plate covered with a clean kitchen napkin or paper towels.Serve with your choice of condiments (chutney, sour cream, pickle, ketchup, etc).