Mooli ka Paratha

Name: Mooli ka Paratha
Cuisine: Indian
Ingredients: For stuffing:; 2 large Radish/ mooli with leaves; 1 inch piece ginger, grated; 2 green chilli, chopped finely; 1/2 tsp Chilli powder or as required; 1 tsp Ajwain/ carrom seeds (crushed); 1/2 tsp cumin-coriander powder (optional); 1/2 teaspoon Aamchur powder (Dried mango powder); to taste salt; for the Parathas:; 1 bowl Wheat flour; as needed water; a little salt and oil; Oil/ ghee/clarified butter as required for applying/ frying

Sailaja Kosuri @cook_12675928

#FIHRCookPadContest

MOOLI-KA-PARATHAS

When fresh and whitest moolis/ radish are in abundance in the markets in winter season, it's time for some Mooli-ka-Parathas.... I use both the white radish as also the leaves... Contains a lot of fiber content, so it's really good!

#FIHRCookPadContest

MOOLI-KA-PARATHAS

Sailaja Kosuri @cook_12675928

#FIHRCookPadContest

MOOLI-KA-PARATHAS

#FIHRCookPadContest

MOOLI-KA-PARATHAS

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Ingredients

For stuffing:
2large Radish/ mooli with leaves
1 inchpiece ginger, grated
2green chilli, chopped finely
1/2 tspChilli powder or as required
1 tspAjwain/ carrom seeds (crushed)
1/2 tspcumin-coriander powder (optional)
1/2 teaspoonAamchur powder (Dried mango powder)
to tastesalt
for the Parathas:
1 bowlWheat flour
as needed water
a little salt and oil
Oil/ ghee/clarified butter as required for applying/ frying

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Steps

1

Knead the wheat flour with water, a little salt and oil to a smooth dough. cover and keep aside.
2

Grate the radish, sprinkle some salt and keep aside for 20 minutes. Squeeze out the water as much as possible and keep aside.
Chop the green leaves of the Radish also.
3

Heat 1 tbsp oil in a pan, temper with cumin and carom seeds.
Once they start crackling, add chillies, ginger and toss for a minute. Add chilli powder, amchur powder.
4

Add the grated radish and chopped radish leaves. Stir fry for 4-5 minutes or till the water evaporates.
Remove onto a plate and cool.
5

Divide the dough into medium sized balls.
Roll the dough into a small circle.
Place a heaped tablespoon of the stuffing in the centre of the rolled out dough.
6

Gather the edges of the dough, sealing the stuffing inside.
Now roll out the stuffed parathas gently.
7

Cook the parathas on a heated pan, on medium heat, applying ghee on both sides.
Roast till well browned on both sides.
8

Serve hot with pickle / Chutney/ butter / curds