Indian Mooli Paratha
Make finger-licking mooli or raddish parathas at home.
By : Seema Gadh
Update: 2013-01-05 12:58 GMT
- To the grated mooli (white radish), add 1/4 tsp of salt to it
- Leave the mooli (white radish) for 5 minutes with salt in it, to release excess water
- Take a portion of mooli (white radish) in your hands, and squeeze it dry
- Add green chilies
- Add the coriander leaves
- Add ¼ tsp ajwain (carom seeds)
- Add ¼ tsp amchoor powder (mango powder)
- Add salt to taste
- Mix all the ingredients well
- Take a portion of kneaded dough and flatten it
- Dip it into the dry flour
- Roll out the dough on a stone rolling board with the help of a rolling pin
- Add the mooli (white radish) stuffing
- Close the parantha from all ends and ensure the stuffing is intact
- Press it gently between your palms
- Dip the stuffed dough into the dry flour
- Gently roll out the dough again on a stone rolling board with the help of a rolling pin
- If the paratha splits in places, take little dry flour and sprinkle it on the split area and spread it evenly
- Gently place the paratha onto the hot tawa (griddle)
- Once it starts getting cooked, gently turn over
- To make the paratha crispier, cook it on a low flame
- Add 2-3 tsp ghee (clarified butter), on the paratha
- Flip the paratha over
- Make a few pokes on the paratha, so that the ghee seeps in and the paratha absorbs the flavour
- stuffed white raddish is ready to be served