Mooli Paratha

Name: Mooli Paratha
Cuisine: Indian
Ingredients: 1 cup atta (wheat flour); 1 cup radish, grated & tightly packed; to taste salt; 1/2 tsp. turmeric powder; 1/2 tsp. red chilli powder; 1/2 tsp. cumin seeds / kalonji; 2 green chilies, chopped finely; 2 tbsp. coriander leaves, chopped; As needed oil to shallow fry

Bethica Das @kitchen_flavours

Sharjah (UAE)

#risenshine - These stuffed radish parathas are an integral part of a breakfast menu in any Punjabi household. The best place to relish all these delicacies is in a dhaba, where they are served along with some pickle, yoghurt, raita or with lots of butter. Now these yummy and delicious parathas can be easily prepared at home in a nutritious way.
As they are wholesome and filling, it can be had any time of the day for a healthy meal.

Bethica Das @kitchen_flavours

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Ingredients

1 cupatta (wheat flour)
1 cupradish, grated & tightly packed
to tastesalt
1/2 tsp.turmeric powder
1/2 tsp.red chilli powder
1/2 tsp.cumin seeds / kalonji
2green chilies, chopped finely
2 tbsp.coriander leaves, chopped
As neededoil to shallow fry

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Steps

1

Add 1 tsp. salt to the grated radish and keep aside for 15 minutes. Then squeeze out the water from it twice. Reserve the strained liquid aside.
2

Heat 1 tbsp. oil in a non-stick pan and temper with cumin seeds. After it stops sizzling, add the grated radish, green chilies, coriander leaves, salt, chilli powder and turmeric powder. Saute for 2 minutes on low to medium flame. Set aside to cool.
3

Meanwhile knead a dough with atta, salt, 1 tbsp. oil and required quantity of the reserved liquid. Set aside for 30 minutes.
4

Divide the dough and the stuffing into 5 equal portions. Divide the dough further into another five equal portions. Roll out each of the dough portions into a small circle, just like poori and keep aside.
5

Now take 2 rolled pooris. On one poori, spread evenly one portion of the radish stuffing and place another poori over it and seal all the edges firmly. Roll out into a bigger circle by dusting some flour.
6

Make similar stuffed parathas in the same way and keep them aside. Heat a tawa / griddle and shallow fry them one at a time by drizzling a tsp. of oil over it. When one side is done, flip it over and fry the other side by drizzling some more oil.
7

Shallow fry the rest of the parathas in the same manner. Serve hot with some butter, chutney, yoghurt or pickle.