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Mooli ka paratha

mooli ka paratha

 

Indian Flatbread !!! The word Indian Flatbread is little confusing as it contains many varieties. Chapati a.k.a roti or Phulka is the basic type of bread which is cooked in an open flame and puffed beautifully. This is very thin and no ghee/oil is added to it.

 
mooli ka paratha

 

Paratha comes next to chapati . The dough is shaped by a process of folding & rolling, giving it a different texture. Paratha is the second most important breakfast item after chapatti. Paratha is often stuffed with potato , carrot, paneer or peas. Stuffed parathas are eaten as the meal itself, sometime mango pickle or raita can be a part of accompaniment.

 

 
mooli ka paratha

 

Paratha is the staple and most important Indian meal nowadays.Lot of varieties of parathas are made depending upon the mood and availability. We Indians are used to add leafy greens, starchy vegetables even carrot, chicken or eggs while making parathas.

 

 
mooli ka paratha

 

I remember when I was a kid and I don’t want to have dal, my mother used to knead the wheat flour with mashed dal. The same technique I am also doing while feeding my daughter. I add many things so that my daughter would love to eat without knowing the ingredients.

 
mooli ka paratha

 

Today I am going to share a very favorite  paratha of mine, i.e. Radish paratha or mooli ka paratha. What’s the first thing comes to your mind while you heard mooli ka paratha !! No this is exactly not a stuffed paratha.  All the ingredients are quite same but the method of preparation is something different. But don’t worry I assure paratha lovers would love to have these with a bowl of raita even if plain curd. Let’s give it a try…

 

 



Print Recipe
Mooli ka paratha
mooli ka paratha
Cuisine indian
Prep Time 30 minutes
Cook Time 15 minutes
Servings
serving
Ingredients
Cuisine indian
Prep Time 30 minutes
Cook Time 15 minutes
Servings
serving
Ingredients
mooli ka paratha
Instructions
  1. Wash , peel and grate radish . Measure it. Peel, wash and grate onion too. Finely mince the green chilies and coriander leaves.
  2. Combine grated radish and grated onion. Squeeze them properly but do not throw out the water.
  3. In a wide bowl combine wheat flour , all the dry masalas and 2 tbsp of ghee. Add squeezed radish and onion and mix nicely.
  4. Add squeezed water in small quantities and knead tight dough. You may not need all the water, the leftover water may used in curries .
  5. Cover the dough and leave for half an hour. After half an hour knead the dough again. Make equal sized balls, keep them covered.
Making the paratha :
  1. Take a ball , deep it in the dry flour.
  2. Place the ball on rolling are and using pin begin to roll the ball into a round layer like roti.
  3. Apple ghee all over it and bring the edges together and again make a ball.
  4. Sprinkle little dry flour on the rolling area and roll into a thick circular round.
Frying parathas :
  1. Place the rolled paratha onto hot skillet. Keep the flame medium.
  2. Cook one side, while you notice bubbles, flip it and cook the other side .cook till brown spot appear on both the sides.
  3. Drizzle ghee or oil and cook for few seconds more.
  4. Take out the paratha from the skillet , keep it in a tight casserole.
  5. Repeat the same with other wheat balls.
  6. Serve with raita or plain curd.
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shibani

Cooking is my passion.i love to play with myriad tastes of spices . I belong to a odiya family by birth but marriade to a bengoli person.the crash of cultures between two families induced me to cook innovatively so as to make everyone happy.

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