Mooli Lachha Paratha

Name: Mooli Lachha Paratha
Ingredients: 2 cups whole wheat flour (about 240 grams); 2 cups grated daikon radish (about 250 grams); 1 tablespoon coriander powder; 1/2 teaspoon red chili powder; 1/4 teaspoon garam masala; 2 pinches asafoetida; as needed Nigella seeds,; 1 tablespoon finely chopped ginger; 1 tablespoon finely chopped green chili; 1/2 cup chopped cilantro (about 8 grams); Salt, to taste; as needed Butter, ghee, or any cooking oil,

Usha Varshney @chef_usha

Today, I'm sharing the famous Punjabi Mooli Lachha Paratha. As you know, Punjabi parathas are unmatched—delicious, crispy, and made with plenty of butter. Punjabi food has its own unique charm. Let's get started!

Usha Varshney @chef_usha

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Ingredients

2 cupswhole wheat flour (about 240 grams)
2 cupsgrated daikon radish (about 250 grams)
1 tablespooncoriander powder
1/2 teaspoonred chili powder
1/4 teaspoongaram masala
2 pinchesasafoetida
as neededNigella seeds,
1 tablespoonfinely chopped ginger
1 tablespoonfinely chopped green chili
1/2 cupchopped cilantro (about 8 grams)
Salt, to taste
as neededButter, ghee, or any cooking oil,

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Steps

1

In a bowl, mix the flour, salt, and 2 teaspoons of ghee thoroughly.
2

Add all the spices and grated radish, then knead well to form a dough like for puris, without adding water. Cover and let it rest for 30 minutes.
3

Take a large portion of the dough, dust with dry flour, and roll it out into a large circle. Brush with ghee, then use a pizza cutter to cut it into thin strips.
4

Gently roll the strips, brush with ghee, and wrap them to form a ball. Sprinkle nigella seeds on top, press lightly, and roll out into a paratha.
5

Cook the paratha on medium heat, brushing with ghee, until crispy and golden.
6

Your Punjabi Mooli Lachha Paratha is ready! Serve hot with spiced yogurt, sauce, garlic pickle, or your favorite chutney.
7

Thank you for joining me! See you next time with a new recipe.