Mooli Paratha.

Here goes the recipe of Mooli Paratha / Punjabi Mooli Ka Paratha / Radish Paratha Preparation Time: 10 minutes Cooking Time – 20 Minutes Serves: 8 Ingredients For making Mooli Paratha / Carrot Pudding: 2 ½ cups Mooli grated 1 ½ tsp. Salt 1 tbsp. Oil 2 tbsp. Coriander leaves 1 ½ tbsp.. Green Chilly chopped (I have used 2 green chillies) 1 ½ tsp. Ginger Paste 1 tsp. Amchur Powder (Dry Mango Powder) 1 ½ tsp. Red Chilly Powder ½ tsp Homemade Garam Masala Powder Ghee / Oil – as needed (to prepare the paratha) For the Dough: 2 cups Wheat Flour (Atta) 1 tsp. Carom Seeds 2 tbsp. Oil 1 ½ tsp. Salt ½ to ¾ cup of Radish water or plain water How to Make Mooli Paratha / Punjabi Mooli Ka Paratha / Radish Paratha: Wash and Peel radishes. Grate it in a grater. Add little salt in this and keep it aside for 10 or 15 minutes. Now taka a big bowl and add two cups of wheat flour. Add carom Seeds, salt and oil to this. Mix well. Add radish juice (radish squeezed water) or plain water Knead in to smooth dough. Cover the dough and keep it aside for 15 to 20 minutes. By this time squeeze out the water from the grated radish with your palm to release its juice. (Remember; don’t discard this juice since it’s so medicinal). Add Salt, Coriander leaves, chopped Green Chilly, Ginger Paste, Amchur Powder, Red Chilly Powder and Garam Masala to the grated and squeezed radish. Mix it with a spoon. Divide the shredded radish mixture into eight equal portions. Keep it aside. Now divide the dough into eight portions and make smooth balls. Take one ball and dust it with wheat flour. Roll in to small roti. Now take one portion of the radish mixture and place it over the middle of the rolled roti. Fold it by gathering the edges from all sides and seal it properly by gently pressing. Roll it gently in to medium sized parathas. Heat a tawa on medium heat. Spread 1 tsp ghee. Place one rolled paratha on the tawa and cook until tiny air bubbles starts to appear. Flip the paratha and gently press it with the back side of your spatula. At the same time spread ghee over it. Again flip the paratha and cook it for few seconds or until you get to see slightly black spots appearing. Repeat the same with the rest of the parathas. Serve Mooli Paratha hot with pickle and curd as side dishes and butter to spread on top of Parathas. My Recipe Notes on Mooli Paratha: 1. In the beginning I thought of making the dough with water, but later decided to make it with radish water. Hence, in my ingredients picture you can see only ½ cup plain water, but I have not used it. But have used the radish water in that place. 2. You have to start preparing the parathas immediately after preparing the dough. Otherwise water would start oozing out which leads to the sticking of the dough. 3. You may not want to add water while kneading the dough since radish itsely contains lot of moisture. 4. If you want more water other than the water you got from squeezing radish, you can add. In that case, 1 or 2 tbsp. would be sufficient. 5. Roll the stuffed parathas gently, if not, the stuffing will start coming out. 6. Squeeze water out 3 or 4 times before mixing other ingredients with it. 7. Be careful while adding salt to mooli for the second time as we have added it in the beginning to make it ooze out water. 8. You can cook all the ingredients till it gets dry, so that it would not release juice while rolling. I haven’t yet tried that way.  9. Cook parathas with ghee to get an awesome flavour and aroma.

Pictorial of Mooli Paratha 1. Ingredients for making Mooli Paratha 2. 3. 4. 5. 6. 7. Serve Mooli Paratha 

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