Mooli Paratha Recipe, How to make Mooli Paratha

It always feels good to have hot crispy parantha for breakfast in winter. You can make stuffed mooli paratha or knead it in the dough. Parantha in winter

makes your taste buds happy and are equally nutritious.

Serves: 6 Paratha
Time: 30 min

Ingredients:

For dough:

• 2 cups Wheat flour
• Salt or as per tast
• 1 teaspoon Oil

For Stuffing:

• 2-3 white radish (mooli) medium sized
• ½ tablespoon chopped green coriander/cilantro
• 1 green chili finely chopped
• 1 teaspoon grated ginger
• ½ teaspoon cumin
• ½ teaspoon anise seeds
• ¼ teaspoon turmeric powder
• ½ teaspoon red chili powder
• Salt to taste
• Oil- to roast parantha

Directions:

1. Wash and peel the mooli(radish) and grate it. Add salt and keep it aside for 5-10 minutes.
   
2. Squeeze out excess water from grated radish by pressing it with palms. We can use this squeezed out water in kneading the dough along with plane water.
   
3. Take wheat flour, add salt, oil, water and mix. Knead it well to make a smooth dough, cover and leave it for 15 minutes to rest. Save ¼ cup flour to dust the dough.
4. Put the pan on the stove. Put 1 tablespoon of oil and add cumin, anise, green chili, turmeric powder, red chili powder and grated ginger.
   
5. Add grated radish in the pan.
   
6. Sauté it well for 5 minutes. Turn off the flame and add chopped coriander and let the stuffing cool down.
   
7. Meanwhile put a skillet on flame. Make medium sized balls of dough, dust it with dry flour and try to press and spread with the help of thumb and fingers, to make a small disc. Put 2 teaspoon of radish mix on it and evenly bring the edges of the dough together to make a ball again. Now dust it again and roll it over the rolling board to make flat disc of about 7-8 inches. Roll it with really light hands so that stuffing does not come out.
   
8. Place the parantha on heated skillet. After a minute turn it over and cook the other side of the parantha. Apply oil on the top and on the sides and keep on flipping the sides till the parantha is completely cooked from the edges as well.
   
9. Prepare all the parantha in the same manner.

Serving suggestion:

Serve them with pickle, butter and curd.