Mooli Paratha

Mooli Paratha

Stuffed Mooli Paratha is a shallow broiled/fried Indian bread from the house of Punjabi food/cuisine. This simple recipe utilizes stuffing arranged with grated mooli and different spices/flavors.

Mooli parathas are typically made as breakfast in Punjabi households, however, now it has turned out to be a basic family breakfast in every household because its rich in flavour and taste, and ease of making.

Parathas are basically the same i.e. its stuffed with various fillings depending upon the paratha. There are many parathas made i.e. Aloo Paratha, Methi ki Paratha, Gobi Paratha, Coconut Paratha/Konkani Paratha, Paneer Paratha, Palak Paratha, Moong Paratha.

Let’s understand making it:

Ingredients:

For the Filling:

  • 250 Gms: Mooli/Radish
  • ½ tsp Turmeric
  • ½ tsp Chilli powder
  • Oil to fry
  • Salt to taste

Paratha Dough:

  • 4 ½ cup: Whole Wheat Flour
  • Oil 2 tsp
  • Salt as required
  • Water from the mooli/radish

Method:

  • Grate the radish/mooli with help of grater, add salt and keep it aside. The mixture will realize water after adding salt. That’s why its kept for some time till its done. Ensure to do this step the water can be used in making the dough for mooli paratha.
  • Take the items mentioned “for the filling”, in a deep pan add oil and heat the same, put the grated mooli/radish let it fry for some time now add the dry masala powders i.e. chilli and turmeric powder and let the whole mixture fry for some time. Allow the mixture to rest for some time.
  • Make dough using the ingredients mentioned “Paratha Dough”, make medium sized balls from the dough and keep it aside.
  • Now take each ball made out of the “Paratha Dough” and make a small dent in middle and keep the stuffing in it and close the ball so that it does not open while rolling it.
  • Roll the ball similar to making a chapati, it should be from inner to outer side when we are rolling the dough ball.
  • This ensures the filling to spread all corners of the flatbread/paratha. Meanwhile, heat up a tawa on the stove.
  • Shallow fry this paratha with little oil, it will take more time than a chapatti, since it has stuffing. Flip over and repeat the same process.

The paratha can be served with achaar/pickle, plain curd as shown in the image. Delicious breakfast is ready to savor.



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