Raddish Paratha (Mooli Parantha)
Just to Share with you…..
Since I am Tamilian I don’t know anything other than chappathi before my marriage. Then through my friends I tried so many varieties of Parantha like aloo parantha,gobi parantha etc because only after my marriage I became full time cook. One day when I was talking with my collegues my team lead said his wife makes very good mooli paratha. I asked him what does mooli paratha mean? From him I come to know that mooli paratha is paratha suffed with Raddish. That evening after coming home I googled and got this recipe. Now atleast once in a month I am making this since I like this a lot. Also don’t be scared of Raddish smell. It won’t smell bad because we fry the grated Raddish for making this.
Raddish Stuffing
Raddish Parantha on tava
Raddish Paratha
Ingredients
1. Raddish/Mulangi – 1
2. Red chilli powder – 1 tsp
3. Garam masala powder 1/2 tsp
4. Turmeric powder – 1/2 tsp
5. Green chilli -2
6. Coriander leaves chipped handful
7. Grated ginger – 1/2 tsp
8. Cumin seeds/Jeera – 1 tsp
9. Salt as needed
10. Oil/ghee 1 tsp
11. Wheat flour – as needed for dough
Preparation
1. Peel the skin off from radish and grate it. Mix with salt and keep aside.
2. After sometime squeeze out water and keep the squeezed raddish aside.
3. Make dough using wheat flour, squeezed out water from the raddish and little salt as we prepare for roti / chappathi. The dough should be a soft dough .
4. Heat a pan with oil and splutter jeera,fine chopped green chilli,grated ginger and fry well. Add the squeezed radish in a sprinkled way. Now add coriander leaves,garam masala and red chilli powder. Fry this well till all the moisture evaporates and the stuff becomes dry.(In medium flame for about 5-6 minutes approximately). Now Stuffing is ready.
5. Make equal sized big lemon sized balls out of the dough and the stuffing. Roll the dough and keep the stuffing inside and cover completely and then roll again by dusting the dry flour.
6. Heat the tawa and cook till small bubbles starts appearing on the top and then turn to other side and cook both sides well with drizzling oil.
7. Serve with raita or Pickle of your choice!