Mooli Ka Paratha Recipe

Mooli Ka Paratha (Radish Paratha)

So, I thought of just posting recipes related to the winter. We all are very well experiencing the chilled weather and why not just fill ourselves with weather correspondent dishes. And, so up here on the blog today is the very famous north-Indian staple Mooli ka paratha. It is one of the most popular paratha recipe from the Northern India, especially during winters.. The soft whole wheat bread stuffed with spiced fresh grated radish which is then pan fried with ghee, butter or oil. The moment I imagine it, my mouth starts to flood like nothing. Visiting to the north of India is like entering into the world of various types Parathas. The golden fried mooli parathas with lip-smacking filling is something one can’t ever miss. And especially the one’s living far away from their homes will totally be getting what I tried expressing here. Mooli Ka Paratha for breakfast is an excellent start to a healthy day. You may definitely opt for less ghee/butter if you wish to. That amazing crisp, delicious radish stuffing inside is something one may delay their work or rush back soon just to finish the entire paratha, Lol ! Honestly, I cannot settle my self with only one radish paratha. So it has to be two big sized nicely stuffed parathas for me anytime of the day. This is something I just cannot resist myself or afford to leave or ignore. Whenever I make Mooli Ke Parathe, I make the filling in good amount and not limited because we Indians just cannot get up from the dining table eating just one paratha. And I am not kidding at all :p

Mooli Paratha Ingredients

Now, coming down to the ingredients for our Mooli Ke Parathe, I’ve used white radish, green chilies, ajwain (carom seeds), red chili powder, coriander leaves, hing (Asafoetida), pudina (mint leaves) for stuffing. And, for our paratha dough I’ve taken Whole Wheat Flour, Salt and Water to knead. The ingredients are very easy available everywhere and for Asafoetida, you may get it in local grocery stores or super markets. It is extremely beneficial for health as it avoids unnecessary stomach congestion. Moreover, when you mix grated radish with salt, the water oozing out is put to such a great use. Just that, you add it to the the dough and knead it well. This way all the nutrition and the flavour get’s into the paratha, enhancing its taste to notch above. Besides, if you have the stuffing left after you are done making all your parathas just simple preserve the leftover stuffing in an air tight container and store it in your freezer. Afterwards, you may simply make these lip smacking mooli ke paranthe whenever you wish to.

Tips to make Best Radish Parathas at home

Always, add salt to the grated radish and allow it to rest for 15 minutes. Radish has the tendency to ooze out great amount water on the addition of salt. If you do not follow this step, stuffing the dough and rolling the paratha would be extremely difficult making parts sticky, watery and the parathas will tear apart. I always make sure to use the squeezed radish water to knead the dough. But, you have a freedom to simply discard it and use just water to knead the dough Always knead the dough soft and smooth. This ensures, the rolling of paratha well, evenly spreading the stuffing throughout within. Frying the paratha in ghee or butter gives nice crisp and authentic Punjabi taste. However, you are totally free to use an oil as well. Modify the amount of chillies as per you liking. Furthermore, you can pack these mooli parathas for young one for their lunchbox. Best part is, you may prepare the stuffing at previous night itself. There’s absolutely no obligation to make the filling fresh and so. The stuffing stays very well for 2-3 days in refrigerator.

Serve Mooli Ka Paratha With:

Grease or top the parathas with delicious butter cubes and serve it with mixed vegetable pickle or any of your choice and curd along the side.

How To Make Mooli Paratha Recipe

Preparation of stuffing and dough paratha

In a bowl, mix mooli and salt and keep it aside for 15 minutes. After 15 minutes, squeeze the water completely from the mooli, do not discard the water. Cover and keep the mooli aside. Now, in another bowl, take 2 cups of Atta, add the squeezed mooli water and mix. Gradually, add some water to the Atta and knead it to nice and soft and smooth dough. Cover and allow it to rest for 15 minutes. Now add green chilies, ajwain, red chili powder, coriander leaves and pinch of heeng to the grated mooli. Mix well.

To roll and fry the mooli parathas

Now, divide the filling and dough into equal parts depending upon the size of the paratha you want to make. Take one ball of the dough. Roll it out into small circle. Then take the rolled circle in your palm and place the one portion of mixture into it. Now, bring all the edges together and seal it well to form a stuffed ball. Now, on the floured surface, gently press the stuffed ball and roll out into a uniform paratha. If the paratha is sticking to the surface while rolling, you can apply a little more flour. Do not apply too much pressure at one place else the paratha will tear and stuffing will come out. Place it on the hot griddle and allow it to get brown spots on the lower side. Flip it and repeat for the other side. Apply ghee, butter or oil and fry till you get nice brown spots and parathas are cooked well. Repeat the same for all the parathas Serve it with butter curd and pickle. Enjoy