Mooli Ka Paratha is a popular North Indian shallow fried flatbread, made by stuffing grated radish mixture that has been spiced and seasoned with some basic Indian spices.
Parathas are the most favored breakfast choice at my home and hence I have quite a handful of Paratha recipes in my repertoire ranging from a simple Ajwaini Paratha that I end up making often to more elaborate Keema Paratha which are only a weekend treat. Stuffed Parathas like Aloo Parathas, Matar Paratha , Chana Dal Paratha do make it to our dining table on other occasions.
While we are at fag end of my most preferred part of the year (read winter), Mooli or White Radish are available in abundance. I am firm believer in the idea of incorporating fresh and seasonal produces in our diet and hence Mooli has been featuring quite regularly in my pantry from past few weeks. Last week I shared a popular Maharashtrian veg preparation made with Mooli- Mulyachi Bhaji – a preparation that combines the root and its leaves in the dish and is loaded with numerous health benefits. It pairs up so very well with chapatis or phulkas and works well when you prefer keeping your lunch on the lighter side. If you haven’t read that blog you can find it here .
While it was a Maharashtrian dish last week on the blog, I had to strike a balance with a North Indian preparation to keep my North Indian in-laws delighted and content. I have made this delicious snack several times during this winter season and so before the white radishes become less common in the market, I had to share this recipe on the blog.
I prefer making the stuffing in bulk and store it in my refrigerator along with the dough. So, mornings when I am in mood for a quick meal but also need something that could keep me full for a longer duration, I just to need to pull out dough and stuffing and I can fix a wholesome meal for me and my family in less than 15 mins. The tiresome process of making Parathas can be expedited if you store stuffing in refrigerator.
I have also demonstrated an easier method of making Parathas in the video, that I would urge you to check out. I learnt this method of making Parathas by observing the cooks rolling out Parathas at brisk pace in an open kitchen of a Paratha joint operating in my office cafeteria. For this method, I roll out two rotis, put a generous amount of stuffing on one of these rotis, cover this roti with another roti and finally roll them out together into a stuffed Parathas. I often demonstrate this way of making Parathas in my videos, as it can be easily followed by a newbie and also doesn’t result into cracked Parathas. These rolled out Parathas are then roasted on a Tawa until it gets evenly cooked with some brown spots appearing on the surface of Parathas. These brown spots for me, is what makes these Parathas even more tempting.
Make these delicious Parathas and serve it with some Gud Ki Chai and enjoy the winters while it lingers around for few more weeks. Share your feedback with us in comment section below.
- 3 Cups=450gms Wheat Flour
- Cooking Oil
- 3 Large sized=700 gms Radishes-washed, peeled and grated
- ¼th Cup Fresh Coriander Leaves-finely chopped
- ½ Cup=100gms Paneer (Cottage Cheese)
- 5-6 Green Chilies-finely chopped
- 1-inch Ginger root-finely chopped
- 1-tsp Turmeric Powder
- ½-tsp Kashmiri Red Chili Powder
- 1-tsp Dry Coriander Powder
- ½-tsp Garam Masala Powder
- ½-tsp Chat Masala Powder (Can be replaced with Dry Mango Powder)
- We will squeeze out excess water from grated Radish. Use a large bowl and a strainer. Squeeze out excess water. This is most important step for making Parathas. We will use the excess water for kneading dough.
- Now, we will knead dough. In a large plate, put wheat flour. Add Salt and 1-tbsp Cooking Oil and mix all the ingredients. Now, we will use the excess water that we squeezed out to knead the dough. We will knead soft dough for Parathas.
- We have kneaded soft dough for Paratha now. I have used almost 1½ Cups of water for kneading. Smear this dough with some Oil. Cover and keep aside for 15 minutes.
- In a large bowl, put grated radish. Add grated Paneer. Paneer helps in making Parathas soft. Add chopped Chilies and grated Ginger, chopped Coriander Leaves, Turmeric Powder, Dry Coriander Powder, Red Chili Powder, Garam Masala Powder,Chat Masala Powder. Add Salt to taste and mix well.
- Paratha stuffing is ready. Also dough has been rested for 15 mins. Pull out a portion of dough and make two equal sized balls. Roll into two equal sized balls.
- Using dry flour, roll into 2 large sized rotis. Similarly, roll other portion of dough into a large roti. Put stuffing on the second roti and spread it evenly. Leaving the edges spread the stuffing on the roti. Apply some water on the edges. Place first roti on top of second roti and gently seal the edges. Roll gently with the rolling pin. Paratha is now ready. Let's roast it on Tawa.
- We have put an iron griddle on heat. Place Paratha on Tawa. Roast Paratha from both sides. Change sides. Apply Cooking Oil on both sides and roast evenly. Paratha is well-cooked. Remove from tawa.
- Mooli Ka Paratha is now ready. I have served it with Curd and Pickle. We can make 8 Parathas in this measurement of ingredients.
Click to watch recipe video