Mooli Paratha
Mooli Paratha is a stuffed flatbread dish from India, popular in Punjab and North of India. It is a winter specialty when you get the best quality radishes in India. It is paired with yogurt raita, garlic pickle or mango pickle, and a cup of Masala Chai.
Ingredients
For Paratha Dough
- 2 cups wheat flour
- 1 teaspoon salt
- 1 teaspoon carom seeds
- 1 teaspoon oil
- hot water to make the dough
For the filling
- 2 cups grated white/daikon radish
- 1 teaspoon salt
- 1 teaspoon cumin powder
- ¼ teaspoon turmeric powder
- ½ teaspoon coriander powder
- 1 teaspoon chili powder
- 1 tablespoon dried pomegranate seeds (anar dana)
- ½ tablespoon dry mango powder (aam chur)
- ¼ cup chopped cilantro leaves
- 2 green chili very finely chopped.
other ingredients
- Ghee or oil to make the mooli paratha
Instructions
- In a mixing bowl, add the flour salt and carom seeds. Give a mix and then pour water little by little to make a soft dough. Drizzle the oil and massage it around. Cover the dough and leave aside for 30 minutes.
- Peel and grate the daikon radish and sprinkle the salt all over and mix a mix. Leave aside for 30 minutes.
- After 30 minutes, squeeze the water out of the grated radish, and place in a mixing bowl. Sprinkle all spices along with cilantro leaves and green chili. Give a mix and the filling is ready.
- Divide the dough into 7 portions and shape each portions into tiny balls. Keep covered as you fill one dough ball at a time.
- Take one dumpling and spread it a little using your hand. Thin out the edges as you spread the dough. Fill it with some of the radish filling, sprinkle a little flour on it. Now bring the edges together to seal it tight and form a flat disc. Watch the VIDEO to understand this step better. Fill the rest the same way and keep covered all the time, so the dough doesn't dry out.
- To roll the stuffed sough, dust a little flour on your rolling board and rolling pin. Press down the filled dough gently on the rolling board and dust a little flour. Now start rolling gently from center to outwards. Rotate at 90 degree and roll again.
Try to slowly roll from one end to the other, so it rolls evenly all around. Roll the paratha thin and try to take time in this step if you are new to rolling stuff parathas. If you apply too much pressure, the dough will tear and the filling will come out.
- Once done, heat a heavy bottom skillet or cast iron skillet at medium heat.
- Once the skillet heats up, place the rolled paratha. In a couple of minutes, you will see that the paratha is showing tiny bubbles on top. Drizzle a little ghee/oil all around and flip. If the paratha is rolled evenly without any tear, it will puff beautifully.
- Drizzle a little ghee/oil on the other side too and flip. It should take roughly 4 minutes to cook the paratha, 2 minutes on each side. Press it down as it cooks in the skillet, this will help to create the char marks on the paratha.
- As you roll and cook the rest of the parathas, cover the ones you prepared with a clean, dry towel or food cover.
- Once done, rub little butter on the paratha and serve right away paired with pickle, yogurt, fresh butter and some salad may be.
Notes
If you are struggling with the method I mentioned above, you can roll out one small dumpling into a very thin layer, spread the filling and top it with another very thin layer of rolled dough. Then seal the edges and cook the paratha with ghee or oil on a hot tawa.
Nutrition
Serving: 1Servings