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Full written recipe for Mooli Ka Paratha
Prep time: 10-15 minutes
Cooking time: 20-25 minutes (excluding dough resting time)
Serves: 2-3 people
Ingredients:
Dough
WHEAT FLOUR | गेहूं का आटा 2 CUPS
SALT | नमक A PINCH
WATER | पानी AS REQUIRED (ADD GRADUALLY)
OIL | तेल 1 TSP
Filling
RADISH | मूली 2 NOS.
SALT | नमक A PINCH
GINGER | अदरक 1 INCH (CHOPPED)
GREEN CHILLI | हरी मिर्च 2 NOS. (CHOPPED)
FRESH CORIANDER | हरा धनिया A HANDFUL (CHOPPED)
SALT | नमक A PINCH
BLACK SALT | काला नमक A PINCH
DRY MANGO POWDER | आमचूर पाउडर 1/2 TSP
CORIANDER POWDER | धनिया पाउडर 1 TSP
KASHMIRI RED CHILLI POWDER | कश्मीरी लाल मिर्च पाउडर A PINCH
CAROM SEEDS | अजवाइन 1/2 TSP (CRUSHED)
For cooking the paratha
WHEAT FLOUR | गेहूं का आटा
GHEE | घी AS REQUIRED
Method:
Add the wheat flour & salt in a bowl & mix well, then add water as required & mix well with your hands, once all the dry flour combines, knead it to form a semi soft dough, then add the oil & knead it again until the oil gets incorporated.
Once the dough is ready drizzle a few drops of oil to cover the surface of the dough & cover it with a damp cloth, let the dough rest for half an hour.
To make the radish filling, cut the leaves of the radish (you can use these to make a nutritious sabzi, don’t throw it away), peel them & further grate them using a large hole grater.
Add the pinch of salt to the grated radish & mix well, let it rest for a few minutes then squeeze out all the excess water in the radish & transfer it into a bowl.
Add the ginger, green chilli & all the remaining ingredients off the filling & mix well, you can let the filling rest ofr a few more minutes at this stage & squeeze out more moisture.
To shape the paratha, take a portion of the dough & form it into a roundel then press it slightly, further form it into a bowl like shape by using your thumbs & rotation it.
Then fill it with a generous amount of the radish filling & carefully bring the edges of the dough together to seal it, make sure to pinch out the excess dough.
Further coat the stuffed dough ball with dry wheat flour & then roll it out into a semi-thin paratha using a rolling pin, dust wheat flour as required.
You can also shape it in an alternate method, form two roundels of the dough & roll them into thick discs, make sure to keep one disc slightly larger than the other.
Then place the stuffing on the smaller sized disc & place the other disc on top, seal the edges, then flip it & roll it into a paratha.
To cook the paratha, heat the tawa really well then add the ghee & wipe it off using a clean napkin or a paper towel.
Then place the paratha on the tawa & cook it by pressing the paratha with a napkin while continuously rotating, cook the paratha from both the sides over high flame.
Further apply ghee on the paratha & cook it briefly until light golden brown over medium to low flame.
Your mooli ka paratha is ready, serve it hot with some white butter, pickle & curd.
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Intro 0:00
Dough 1:37
Filling 3:47
Paratha Making 8:35
Plating 13:39
Outro 14:26