Mooli ki bhujia /Radish bhujia

Name: Mooli ki bhujia /Radish bhujia
Total time: 1800 s
Yield: 4_5 servings
Cuisine: Pakistani
Ingredients: 2 big mooli with leaves; 1 tbsp garlic chopped; 1/2 tsp zeera white; 1/2 tsp haldi; 1 tbsp red crushed chillies; 1 tsp salt; 1/4 cup mustard /sarson oil is preferable but can use any oil

Rehana Wasim @Rehanas_kitchen

Dha Phase4 Katachi Pakistan

I remember mummy cooking mooli ki bhujia in the winter season, mooli ke parathay. We didn't liked its smell when cooking but tasted good. It's so simple to cook with less ingredients. It has lots of health benefits.
#ambassador
#seasonal

Rehana Wasim @Rehanas_kitchen

Dha Phase4 Katachi Pakistan

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Ingredients

30 mins

4_5 servings

2big mooli with leaves
1 tbspgarlic chopped
1/2 tspzeera white
1/2 tsphaldi
1 tbspred crushed chillies
1 tspsalt
1/4 cupmustard /sarson oil is preferable but can use any oil

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Steps

30 mins

1

Peel and slice mooli in thin pieces.
Chop leaves and stems. Wash them and strain.
2

Boil water in an open pot
and put both mooli and leaves in the boiling water and boil for 5_10 mins or until tender.
3

Strain and cool. Now crush with hands till all the sabzi is well crushed.
4

Then heat mustard oil in a pan till fumes come up than close flame and let it cool for few mins its colour will become light. Its ready for cooking.
Now on flame and heat oil add garlic and when it starts charging colour add zeera. When garlic turns brownish add haldi.
5

Add red crushed chillies and salt now put sabzi in it and mix well in masala and cook on low flame covered, till water dries and cooked well.
6

Can add green chillies also if you like.
Its very delicious and goes well with besan, makai ki roti, bajray ki roti or paratha. Taste good with normal chapati also.