MOOLI/RADISH PARATHA

     Stuffed Indian Bread, colloquially named Parathas are Rotis made with immediately available ingredients in an Indian Kitchen. North Indian Cuisine is filled with variable recipes with a variety of stuffed Parathas. These parathas are made with Whole wheat flour(Gehun ka Aatta).  We can get wild with the choice of stuffings, Aloo Paratha with Potatoes Stuffed in it, or Methi (Fenugreek Leaves) Paratha/Thepla, Mint Paratha, Onion/Spring Onion Paratha, Gobi(Cauliflower) Paratha, Mooli(Radish) Paratha, Dhal Paratha, Paneer Paratha etc., & etc.,
     My acquaintance with these stuffed Parathas started during my college days, where I had quite a lot of North Indian classmates.  As normal as it is, they used to love our Sambar Idli and Dosa, Upma, Pongal or Sambar/Thayir(Curd) Sadham and we South Indians love their Parathas, Pooris, Kulchas, Dhoklas, Theplas, Baturas etc., So it became a routine in our class to share, literally we used to swap our lunch boxes. My favourite among the dishes was Dhokla and stuffed Parathas with Punjabi Mango Pickle/Sweet Mango Pickle. It was during those time that I started preparing stuffed Parathas, Baturas etc., which was quiet new to our palate at home.
     And among other Parathas, the most frequented is this Mooli Paratha.  Mooli/Radish Paratha is prepared with whole wheat flour and grated radish seasoned to taste.  Radish tends to ooze out a lot of water from it, so it's quite important to squeeze out the excess water, before kneading it into a dough, otherwise, the dough would be very difficult to handle.  Parathas are usually cooked over the griddle with oil/ghee drizzled over it.  The smell of Radish and ghee wafts out a pleasant aroma while cooking. This Mooli/Radish Paratha can be eaten with just some Curd Raitha or Pickle.


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Cuisine : North Indian ( Punjabi)
Course : Main Course
Difficulty : Medium
Spice Level - Low
Serves : 4
Yields : 12 - 15 Parathas
Author : SM

Preparation Time : 10-15 Minutes
Leavening Time : 5-8 Minutes
Cooking Time : 15 - 20 Minutes

 

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HOW TO MAKE MOOLI/RADISH PARATHA

INGREDIENTS :

For the Dough :

Whole Wheat Flour - 2 Cups
Radish - 1 Cup.
Turmeric Powder - 1/2 Tspn
Red Chilli Powder - 11/2 Tspn.
Salt - To Taste
Sugar - 1 Tspn (Optional)
Oil - 3 Tspns(for Dough)
Water - as Required

To Cook :

Ghee/Oil - 4-5 Tspns (To Drizzle)

METHOD :

• Clean, Wash, Peel and Grate the radish, sprinkle a dash of salt over it and leave it aside for few minutes.
• Squeeze out the excess water from the grated radish.
• Mix all the ingredients mentioned under 'For the dough', adding a little water and knead it into a pliable dough.
• Finally, add oil and knead it again for about 7-8 minutes.
• Cover and leave it aside for 5-8 minutes.
• Before rolling them, knead it again.
• Divide the dough into 12-15  medium sized balls.
• Then roll them out into thin circles.
• Heat a griddle(Tawa) and cook each paratha in medium flame.
• Drizzle 1/4 Tspn of Oil/Ghee over each Mooli Paratha and cook them until they turn into golden brown colour on both the sides.
• Serve Mooli/Radish Parathas hot with a bowl of Curd(yoghurt), Raitha or Pickle.

NOTES :

• Grated radish tends to ooze out excess water from it, make sure to squeeze it out.
• Can substitute 1/4 Cup of grated radish for Radish leaves too.
• Can substitute Red Chilli Powder for Green Chillies.
• Garam Masala/Chat Masala can also be added while kneading the dough.
• Can add Spring Onions/Coriander leaves along with grated radish.
• Can stuff the radish mix and then roll it out too, instead of kneading it along with the flour.
• Some recipes even call for sauteing out the grated radish to ensure that there is no water in it.
• Add very little water as required while kneading the dough.
• Can also smear a blob of butter over hot Mooli Parathas just before serving.