Dec 27, 2011

Panjabi Mooli Paratha (Redish Paratha)

  Stuffed Mooli Paratha is yummy shallow fried stuffed Indian bread belonging to Punjabi Cuisine. Parathas or Paranthas are served as breakfast with butter and lassi in North India. Try this delicious Mooli Paratha if you're in the mood for something filling but low in calories. This recipe is different from the traditional one which uses raw radish.

    If you're looking for a way to include this healthy vegetable, try this paratha. Radish is a watery vegetable which is low in calories, high in fiber and water, and as such, great for weight loss. Rich in vitamin C, folic acid, and anthocyanins, radish can help prevent many types of cancer such as kidney, colon, intestines, stomach and oral cancer.

Ingredients :

For Stuffing :

Mooli (white radish) : 1 large grated
Ajwain : 1/2 tsp
Onion : 1, finely chopped
Green Chilli : 1, finely chopped
Turmeric powder: 1/2 tsp.
Cumin powder : 1 tsp.
Coriander powder : 1 tsp.
Coriander leaves : 1 tbsp chopped
Garam masala powder : 1 tsp.
Chaat masala powder : 1 tsp.
Salt to taste
Oil for frying

For Dough :

Wheat flour : 2 cups
Vegetable oil : 1 tsp.
Salt : 1 tsp
Water as needed

Preparation  :

Mix wheat flour, salt and oil together. Add water to make soft and smooth dough. 2.Cover dough with clean muslin cloth for 10 -15 minutes.

In the meantime, prepare filling for mooli paratha. Wash and peel mooli. Remove leaves. Use white part only.

Grate mooli in a small grater and keep it in a bowl. Add a pinch of turmeric powder and little salt, keep aside for 15 mins. Now sqeeze the water with your hand and keep aside.

Heat oil in a kadai, add ajwain, when it sizzle then add chopped onion, saute for 5 mins. Add green chilli, fry for 2 mins then add all spice powders and mix well.

Now add grated redish and mix well. Cook for 5 mins. Switch off the gas then add chopped coriander leaves and allow it to cool down.

Divide dough in to 8 -10 equal parts and give them a round shape of ball.Take one ball of dough, press it and coat it using dry wheat flour.

Take one ball on Roti making board, press it and coat it using dry flour. Roll out the ball in a 3-4 inch circle.

Put one spoon of mooli stuffing in the center of the Paratha. Wrap the stuffing with Paratha and seal edges of it and again give it a round shape of ball.

Press this ball on Roti making board, coat it with dry flour and roll out carefully giving it a round shape.

Place it on a heated tava. When you see tiny bubbles rising on the surface, turn it over. Cook it on medium flame.

Put 1/2 tsp of oil and spread it with a spatula around the edges. Let it heat for one minute.

Flip Stuffed Paratha again and spread the oil around the edge. Press it with spatula. Let it heat for one minute.

Flip Stuffed Mooli Paratha again and press it with spatula so that it gets cooked evenly. Follow the flipping process until it becomes golden-brown on both sides.

Your Stuffed Mooli (Radish) Paratha is ready to serve with pickel and onion.

Sending this to Vardhini's "LGSS - Stuffed Paratha" event

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