Mooli Paratha recipe. Radish paratha. Punjabi paratha

Mooli Paratha

MOOLI PARATHA is a famous punjabi paratha. Its a scrumptious delicacy where dough is rolled into a roti and stuffed with grated radish preferably sprinkled with few spices to give that extra touch of perfect flavor, though you can prepare its plain version also, as in both the ways you can serve with curd, mango pickle or coriander mint chutney ( Click here for chutney recipe )

Though when I was making mooli paratha I happened to add chat masala also to experiment with the taste but trust me it worked for me. I simply loved the taste when sprinkled with chaat masala in mooli paratha though I made one with chaat masala and 2nd one without but to my surprise my hubby liked the former one then the latter. Since then I add chat masala of catch to add that extra flavor to my mooli paratha recipe. If you do not want to add chat masala in mooli paratha then you may choose to skip.

This time I experimented with one more thing and that is the thickness of mooli paratha like before I use to make 2 medium sized roti in thickness but this time I rolled 2 thin medium sized rotis and trust me the result were outstanding. I felt as if I am having a pizza kind of that is thin crust crispy all in one. Doesn’t it sounds like a pizza? An indian pizza stuffed with mooli ( raddish).

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INGREDIENTS:

1 medium sized mooli / radish
2 nos crushed green chilies
1 tsp red chilli powder
1/2 tsp gram masala powder
1/2 tsp cumin powder
3/4 tsp chaat masala powder
Ghee/oil
Salt

FOR DOUGH:

2 cups wheat flour ( gehun atta)
water
salt as required
2 tbsp oil for kneading

HOW TO MAKE MOOLI PARATHA

1. Peel the radish ( mooli ) grate it and keep aside for 15 minutes .

2. Squeeze the radish / mooli and keep aside. ( if you do not squeeze radish , then while making paratha, mooli extract lots of water and in due course that makes the dough wet while rolling into paratha due to that the mooli paratha breaks )

3. Place the wheat flour, with little salt in a deep broad vessel , slowly add water and knead into soft dough, add little oil and knead again , keep aside. ( while kneading first use the radish juice which you have kept aside after squeezing radish and then add plain water if required for kneading dough)

4. Now in grated radish add salt, green chillies , red chilli powder, cumin powder, garam masala powder , chaat masala ( optional ) and mix everything well.

5.Take 2 small portions from the dough and roll into a medium ( lemon) sized thin circle ( roti ) approximately about 5 – 6 cms.

6. Mean time heat the griddle / tawa on high flame and then lower the flame. Now on one of this rolled roti place a good amount of mooli mixture and place another rolled dough ( roti ) , lightly join the edges.

7. Dust the wheat flour and roll lightly into a single paratha . ( do not worry if juice oozes out while rolling into a full fledged paratha, just dust a bit of wheat flour in that case )

8. Now add 1 tbsp ghee/ oil and fry this paratha onto hot griddle/ tawa , on medium to low flame , keep flipping upside down until both the sides turn golden and crisp.

9. Fry the edges properly with the help of spatula, flip at intervals and if in case need some more oil or ghee , add as per required to fry into a good crispy mooli paratha.

10. Serve crispy mooli paratha with a dash of butter , and other accomplishments like curd or green coriander chutney or mango pickle. ( anything of your choice)

NOTE:

Though when you roll the dough into 2 thin circles of 5 – 6 cms ( rotis) into one paratha, with stuffed mooli , one has to be very careful that it doesn’t tear out so when you place the 2 nd roti to cover , keep sprinkling wheat flour and lightly roll it into paratha.
As making parathas since over the years, I experienced a technique, that is to make 2 thin medium sized rotis , is that when you stuff appropriate mooli mixture and then cover the 2nd roti, you don’t have to roll for long to form into a paratha as it is medium sized roti is not too small that you have to roll a lot, just keep lightly rolling at the edges so that it becomes a bit bigger in shape and the edges also gets sealed properly.
If you want you can add mooli green leaves, wash them and chop them and add to squeezed mooli and then add the spices.

For best results take small portions of grated raddish and add the spices and immmediately stuff them into rolled roti and make a full fledged paratha and then again take a portion of grated raddish, add spices and stuff into paratha. ( by doing this the raddish won’t get soft and while having parantha , you will actually feel the crisp and crunchy taste of raddish)