In India ‘Paratha’ or fried flat breads are the most popular breakfast option, specially in Northe Inadia. ‘Mooli Paratha’ is one of them. ‘Mooli Paratha’ is a popular paratha from Punjabi cuisine and a common breakfast dish especially in winter. ‘Mooli’ or radish is rich in nutrients, vitamin C and potassium and an extremely low caloric vegetable. ‘Mooli Paratha’ can be made two ways… Stuffed Mooli Paratha and the other one is simple ‘Mooli Paratha’. Today I’ll be sharing the second or the easy way of making the paratha, wher all the ingredients are kneaded together, rolled dusting wheat flour and then shallow fried on tava. I always choose the easy way of cooking. In this way less oil is required for frying the parathas, where as in the stuffed one more oil is required for frying it. And it takes a little longer time too. So this version of ‘Mooli Paratha’ is healthier too. Here goes the recipe …..
- 1 cup Radish or Mooli – (Grated – Aprox. 2 radish)
- 1 cup Wheat Flour or Atta
- 2 Tbsps Onion – (Finely chopped)
- 4 – 5 Tbsps Spring Onion – (Finely chopped – green portion)
- 2 Tbsps Chopped Coriander
- 3 – 4 (Finely chopped) Green Chilli
- ½ tsp Grated Ginger
- ¼ tsp Turmeric Powder
- ½ tsp Roasted Cumin Powder
- ½ tsp Red Chilli Powder
- ¼ tsp Carom Seeds or Ajwain
- ¼ tsp Cumin Seeds
- ½ tsp Garam Masala
- To taste Salt
- Oil or ghee – For cooking parathas
- Peel and grate radish and add a little salt. After 15-20 minutes squeeze the excess water.
- In a large mixing bowl mix all ingredients together.
- Add 2-3 tsp oil and salt to taste.
- Now knead the dough. You need not to add water. If you feel that the dough is too hard, sprinkle a little water and knead the dough.
- Cover and let the dough rest for 10 minutes.
- Now divide the dough into 8-9 medium size ball.
- Roll the small dough balls dusting a little wheat flour. The size of the paratha will be of the size of a roti.
- Heat a tawa or pan on medium flame. Place the paratha on the tawa and dry roast flipping them time to time first. Now apply oil or ghee on the top of the paratha. Once cooked, flip the paratha and cook on the other side. Cook the paratha till golden brown on both the sides. Repeat for the rest of the parathas.
- Hot and crispy Mooli Paratha is ready to be served with pickle or yogurt. I served it with Hariyali Dum Aloo.
~ Normally curd is been added in ‘Theplas’ along with some gram flour. Gram flour makes the dough a little dry. Adding curd the dough becomes soft. Since I have not added gram flour in this ‘Mooli Paratha’, I skipped adding curd. Else the ‘Mooli Thepla; remains same as ‘Mooli Paratha’.