Mooli ke Paratha are white radish flat breads that are stuffed with grated white radish also known as mooli and lightly flavored with spices. These parathas are the perfect idea for breakfast or lunch.
Happy New Year to all !! As I’ve promised to myself that this year I’ll be working hard and keeping my blog page up to date and bring to you all great tried and tested recipes.
Also this January marks 5 years since I started to blog and I know I haven’t kept up to date with it since I’ve had many life changing events. But, all excuses aside and I’ll be getting back to what I love the most “COOKING” and sharing it with everyone.
So here’s one of my most requested recipes ever Mooli ke Parathe (white radish flat bread). I know traditionally many people make it stuffed and I also do. This time I had decided to save some time and speed up the process. It was a last minute decision to make parathas for lunch and the only vegetable lingering around in the fridge was a large fresh mooli.
Here’s some fun facts about Mooli, which also has many different names that it’s known by. One name is Dashing Daikon unfortunately this vegetable isn’t that dashing ….it’s like a carrot with a top and the difference is it’s white and has a stronger taste. Other classy names for this vegetable are Satsuma radish, Chinese radish, Japanese radish, Mooli and Mura. In fact, Daikon is Japanese for “big root.”
Other great reason this calciferous vegetable Mooli is good for us. The actually leaves on top are completely edible and can be used for cooking, smoothies and making chutney. They have great health benefits and are packed with super vitamin C, vitamin B6, magnesium, phosphorus, iron, calcium, vitamin A, potassium, and folic acid. I’ve also read that they were used in many Ayurvedic cooking.
With all said be sure to check out this awesome recipe on mooli ke bhaji (white radish leaves) Bhaji Mooli nu Shaak .
Typically, a lot of paratha’s are made in a similar way by preparing the stuffing and then stuffing them and then rolling them out. But, I find that Mooli Paratha are a bit more challenging to make ……..
You wonder WHY?
Well, Mooli (Radish) has a higher content of water and when trying to prepare the paratha by rolling it out a lot of the moisture is released which in turn makes it very difficult to roll and causes the stuffing to oozy out.
But, this time I’ve changed things up a bit and instead of stuffing the paratha I decided to incorporate and add everything like the grated radish, spices and oil all into the flour and knead it. This method is one of my quick and easier versions.
All that’s needed now is a cup of some delicious chai and mooli ke paratha to start this day off …. so look no further and check out the complete recipe on how to make my Mooli ke Parathe.
1 ½ cups Atta – Whole Wheat Flour plus more for dusting
2 tablespoons – Oil plus more for shallow frying (use any oil of your choice) I use Avocado Oil
1 large Mooli (white radish) peeled and shredded/grated
½ cup finely chopped Mooli leaves
¼ teaspoon Ajwain – carom seeds
½ teaspoon jeera – cumin seeds
1 fresh green chili – finely chopped
½ inch fresh ginger freshly grated
2-3 tablespoons fresh cilantro – chopped
1 teaspoon red chili powder
½ teaspoon coriander powder
½ teaspoon haldi – turmeric powder
2 teaspoon fresh plain yogurt or curd
Salt to taste
Water as needed
Peel and grate or shred Mooli and keep aside.
Into a large regular bowl or if using stand mixer then it’s bowl add in all the ingredients: wheat flour, oil, shredded mooli (radish), mooli (radish leaves), ajwain, jeera, fresh green chili, fresh grated ginger, cilantro, red chili powder, coriander powder, haldi, yogurt and salt to taste.
Knead dough or with the help of a dough hook in the stand mixer; knead until all combined add very little water as needed. **Keep in mind that radish releases a lot of water so adjust water accordingly** The dough should not be super soft or hard just firm enough to roll out.
Apply a little bit oil all over the dough, cover and keep aside for 10 minutes.
Divide into 6-7 equal golf ball size round shape balls.
With the help of a Wooden Rolling Board (chakla) and Rolling Pin (vhelan); take some dry whole wheat flour into a small plate and keep aside for dusting when rolling out paratha.
In the meantime, heat up a tawa on medium flame.
Take 1 ball of dough, coated it with the dry whole wheat flour then place it onto the rolling board (chakla) and press lightly down.
Roll it out with the help of a rolling pin (vhelan) to about a round 5-6-inch diameter circle. The thickness of a paratha should a bit more then a roti/phulka.
When the tawa heats up place the rolled-out paratha over it.
When small bubbles start to appear on the surface of the paratha flip it over with the help of a flipper/spatula. Spread ½ teaspoon of oil all over the paratha with the back of a spoon or brush and let it cook for about a minute.
Flip it over again and spread another ½ teaspoon of oil all over and with the help of a spatula/flipper press paratha gently all over for about 30 seconds. Flip again and repeat by pressing down lightly until light golden-brown spots appear on both sides.
Repeat steps 7 -10 for the remaining dough balls.
Mooli ke Paratha is ready to be served with plain yogurt, cucumber raita, mango pickle or just as is with a nice cup of chai.
Adding ginger is optional but it does give a nice spicy flavor to the paratha.
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