Ingredients
2 cups wheat flour
Salt to taste
2-3 white raddish
1/2 tsp green chilli paste
1/2 tsp garam masala powder
1/2 tsp turmeric powder
1/2 tsp red chilli powder
A bit of amchur powder
Finely chopped coriander leaves
A bit of cumin seeds powder
Oil/Ghee
Make a soft dough of wheat flour, salt and water and keep it covered for 1/2 hour.
Peel out the skin of the raddish and grate it finely. Add salt to it and let it stay covered for 10 to 15 minutes. Now squeeze out the excess water of the raddish to make it dry. Add green chilli paste, garam masala powder, turmeric powder, red chilli powder, amchur powder, cumin seeds powder and coriander leaves. Mix well and make small balls of it.
Make balls of the dough and roll out into thick poori. Place the filling in the center and cover it from all sides with the dough.
Dust it with some flour and roll out into thick parathas. Cook on hot tava with some oil/ghee till brown spots appear on both sides. Serve hot with curds/pickle.how to make mooli ka paratha, raddish paratha, parata recipe, north indian style paratha, muli ka parantha, north indian breakfast
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10 comments:
Mooli ke parathae always sounds filmy to me. This recipe is very popular through films i think. Paratha's look aweome. Never tasted this veggie also. I have to try this once.
Mooli parathas are best enjoyed in the winters with some butter and curd. Lovely weather to make these.
Delicious parathas!!!
I could never get mooli paratha so perfect stuffing into one chapathi. I had to roll out two chapathis place the stuffing on one and close with other one. Thats how I do, but your version is looking so awesome.
Thats looking yummy EC..I mix it along with the atta!.but this sure looks great
Patathas look yummy
Happy diwali to you!
Nice n healthy recipe.
I hv a problem while rolling out this parantha...when I put the stuffing in the atta balls and try to roll it ...the stuffing comes out as the salt in mooli makes it to leave water....please give me a solution of this...
Thanks everyone for your comments
@ Pummy..pls read that i have mentioned you should grate the raddish, add salt, keep aside for 10-15 mins and then squeeze out the water before adding masalas to it..try to squeeze as much water as possible so as to make it dry
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