Mooli Paratha / Punjabi Mooli Paratha / Radish Paratha

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Radish is not one of my favorite vegetable because of its strong flavour and aroma..But I love it when it is added in sambar which amma does often. When I heard about this paratha, I was scared a little bit at first. After that saw this in lots of blogs and I got a little confident to give it a try.

The first step in this is to toss the grated radish with some turmeric and salt..The reason we do this is to removes all the accurd pungent flavour from the radish. Be sure to squeeze as much water as possible so that the stuffing which we make is dry and will be easy to roll later.

I love to have it with pickle or raita. You can even mix thick curd with pickle and have it with this. This is a great dish to put in lunch box. Since it is stuffed it stays soft for a long time..So I hope you love it and let me know what you think.

Ingrediants:

For Dough:

Wheat Flour / Atta – 250 gms + for dusting

Salt -1 tsp

Water as needed

Oil-1 tsp + for frying

For Stuffing:

Onion-1 finely chopped

White Radish / Daikon Radish / Mullangi – 1 large grated in small grater

Green Chilli -1 finely chopped

Turmeric Powder / Manjal Podi – ½ tsp+ ½ tsp for tossing radish

Chilli Powder-1 tsp

Coriander Powder / Malli Podi -1 tblspn

Cumin Powder / Jeera Podi -1 tsp

Garam Masala Powder -1 tsp

Chat Masala Powder -1 tsp

Ajwain / Omam / Carom Seeds – ½ tsp

Salt to taste

Oil-1 tblspn

Method:

First make stuffing..Take grated radish in a colander and place it over a plate. Add ½ tsp of turmeric and some salt and mix well. Let it stand for 30 mins. Now squeeze all the water with your hands and set it aside..Now this can be used for your filling.

Heat oil in a kadai. Add in ajwain and let it sizzle..Add in onions and mix well.

Add green chillies and sauté for 2 mins…Now add in all the spice powders and mix well.

Add in the prepared radish and mix well.Let it cook for 5 mins untill it is cooked and all water has evaporated.

Remove it in a bowl and allow it to cool down.

Make dough by mixing atta and salt in a bowl. Slowly add in water and make into a dough. Apply some oil and let it stand for 30 mins covered.

Divide the dough and stuffing into equal portions.

Take one dough balls and roll it little bit. Take one portion of stuffing and seal the dough from all sides. Now roll this into chapattis. You can dip raw flour if needed.

Heat a tawa and put this on it. After 30 seconds flip it over and apply ghee or oil on top. Flip it again and cook on both sides till light golden and cooked.

Remove it and serve with pickle or raita.

Pictorial: