Mooli (Raddish) ke parathe

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Ingredients:

3 cups wheat flour

1/2 cup maida(optional)

1 tbsp oil

salt to taste

water to knead dough

ghee to rub on paratha


Stuffings:

4-5 Radish/Mooli

1 medium onion 

1 tsp anardana/ pomegranate seeds powder

1 tsp jeera/cumin seeds roasted and powdered

1 tsp green chilli and ginger paste

1 tsp kashmiri red chilli powder

1 lemon juice

2 tbsp oil

1/2 cup chopped coriander leaves

salt as per taste


Serve with:

butter cube pieces

curd

pickle


Recipe:

Type 1:

1. Grate the mooli and onions together. Remove the water completely by pressing it tightly between palms. This water can be used while kneading the dough.

2. Knead wheat flour to tight and smooth dough using the above mooli water. Cover and Keep it aside for 10-15 mins.

3. In a big mixing bowl add grated mooli and onions. To this add salt, roasted jeera powder, anardana powder, ginger and chilli paste and red chilli powder. Mix well.

4. Then to the mixture add lemon juice, oil and coriander leaves. Mix well with hands to combine all the ingredients to get the stuffing ready.

5. Now take the prepared dough and knead it again for 2-3 more mins. Then make 8-10 medium size balls and keep it aside.

6. Take one ball, roll out to small chapati and stuff the mooli mix inside and close it from all the ends. Roll it between palms, back to a ball shape.

7. Heat tawa, roll out the paratha to medium size circle as shown below. Place it over hot tawa and roast the paratha on both the sides by applying ghee till they are perfectly done.

8. Do the above step 6 and 7 for all the rest of the dough. 


Type 2:

1. In case you do not want to make stuffed paratha, then first prepare the mooli stuffing and later add the same to the wheat flour and then knead it to paratha dough.

2. Make 8-10 medium size balls. Take one ball, roll out to medium size circle.

3. Place it over hot tawa and roast the paratha on both the sides by applying ghee till they are perfectly done.

Hot Mooli Paratha is ready to serve with butter cubes, tomato chutney, pickle and dahi.



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