Mooli Paratha | Punjabi Paratha

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Mooli Paratha


Paratha comes from North India. These people are famous for their parathas. Infact people from different places go to north india to enjoy its food. Parathas are so famous as there are variety of paratha and it is eaten with curd and lots of butter on top of it. In addition to this, it is cooked with pure ghee which makes paratha a delicacy. 

Be it any season, you will get to eat one or the other paratha in any punjabi family. Specially during winters when body needs more energy. Common parathas are - aloo paratha, gobi paratha, paneer paratha and mooli paratha. Mooli paratha is stuffed with white radish available in abundance during winter. Mooli paratha can also be eaten in two ways - one is stuffed in dough and other is mixed with yellow corn flour. Both the parathas tastes completely different.

Today I will share the former method recipe. There are different types of radish available. White radish is used to make parathas. There are ample nutritional benefits of eaten radish. It is a root vegetable which makes it easy to digest and is also rich in fiber. Thus, it is good for digestive system. One thing you should take care while consuming radish is to eat it in the morning as it can cause acidity during night. Let us see the ingredients to make delicious mooli paratha.

Preparation Time: 25 mins
Cooking time: 15 mins

Ingredients:
  • Mooli (radish) - one piece along with leaves
  • Red chilli powder - 1 teaspoon
  • Dhaniya powder - 1/2 teaspoon
  • Garam masala - a pinch
  • Ajwain - a pinch
  • Salt - 1 teaspoon
  • Wheat dough - to make parathas
  • Ghee - for cooking
Mooli Paratha

Method:
  1. Take one radish. Remove its leaves. Wash it thoroughly and chop them. Keep it aside.
  2. Peel radish skin. Now take a large grater and grate the radish.
  3. Sprinkle 1/2 teaspoon salt on the grated radish. Mix it and keep it as it is for 5 minutes.
  4. This process soothes the bitterness of radish.
  5. After 5 minutes, squeeze the radish properly so that all the water is removed from it and radish becomes dry.
  6. This will make it easy to stuff and roll into paratha.
  7. Discard the water.
  8. Now add radish leaves in the squeezed radish.
  9. Add all the ingredients.
  10. Stuffing is ready.
  11. Now take a ball sized dough, coat it with dry wheat flour.
  12. Make a bowl with hands to stuff radish into it.
  13. Cover it and again make it like a ball.
  14. Once again coat it with wheat flour and roll it into thick paratha.
  15. If stuffing comes out, sprinkle dry flour into it and roll it.
  16. Heat the tawa, and place paratha on it.
  17. Flip the sides once red spots starts to appear on paratha.
  18. Apply ghee on one side and press it with spatula to make it crispy.
  19. Do the same step on the other side.
  20. Serve the hot parathas with curd and butter on the paratha.


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