Indian Mooli Paratha
Make finger-licking mooli or raddish parathas at home.
- 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
Seema Gadh
Seema's YouTube channel, IFN Ka Dhaba is a place where you can rediscover some of the most delicious and popular dishes from the Punjabi kitchen. If you are looking for north Indian recipes, you know where to stop by.
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