MOOLI KA PARATHA

This is a North Indian delicacy which is pan fried mooli/ radish Indian Bread. This is easy and quick preparation and can be made for breakfast or meal and enjoyed it with curd and pickle. You can make it with stuffing too but today I am sharing the no stuffing method which is an easier way and here you just  need to add grated radish/ mooli while making  the dough itself. Is is basically a Punjabi recipe.  You can add chopped green chillies to it while kneading a dough. One good thing about this recipe is that this is no onion no garlic parataha recipe. You can add ¼ Cup besan flour to this which makes the parathas soft. Make it thin or thick as you wish. Working women will find this recipe very easy to prepare in busy morning hours or for dinner after coming back tired from office. So do try this easy and quick Mooli ka Paratha recipe at home and share your feedback. So here is the recipe of mooli ka paratha with step-by-step photos.

INGREDIENTS:

2  Grated Radish/ Mooli, medium size[ ¾ -1 Cup ]

1 Cups wheat Flour

½ teaspoon turmeric Powder

2-3 teaspoon Red Chilli Powder [accordingly]

Salt as needed

1 teaspoon Cumin Seeds

Chopped Coriander

Water as needed

Butter / Ghee for roasting paratha

METHOD:

STEP 1 – Peel and grate the radish in a grater and mix little salt with it. Keep this aside for 10 minutes.

STEP 2 – Squeeze and remove the water / moisture form the grated radish. Do not discard it, save it and use it later while making dough.

STEP 3 - In a bowl, add all the ingredients. Mix well,  add the squeezed water from grated radish

and make a soft dough with it using water. [see notes]Add water if needed.

STEP 4 – Divide the dough in equal size balls.

STEP 5 – Dust the platform generously with wheat flour.

Take a ball and roll it in to a disc of 6-7 “ diameter.

STEP 6 – Heat tawa on medium heat and roast the paratha on it from both the sides.

STEP 7 – Drizzle ghee on it and fry well from both sides until dark spots appears. Remove and serve.

Serve hot parathas with curd, tomato sauce, butter, chutney or pickle of your choice.

NOTES: * When we grate the raddish there is lot of moisture, do not discard it. Use water as needed after mixing all ingredients.

              * Make parathas as soon as  you prepare the dough. If you keep the dough for a while, it will leave water and becomes sticky and it will be difficult to roll the parathas.