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| Punjabi Mooli Paratha Recipe |
As radish is high in water content, some first fry it and get its juice dried, mix it with the spices and then stuff it in the parathas.
Some like me, I squeeze out the juice from the grated radish, mix in the spices and then proceed towards the stuffing. If the juice is not squeezed out, rolling the paranthas would be very difficult as the parathas would tend to break because of the moisture.
Always remember do not add salt along with the spices in the grated radish. It has to be added once the stuffing is placed on the paratha to be made, that is just before rolling the paratha. Now this is done because as soon as the salt comes in contact with the radish it would again become moist.
Second very important note is to apply oil on your hands before squeezing out the raddish juice. This would prevent any kind of irritation or itching. I always apply mustard oil.
Cook on low to medium heat. Ensure that both the sides are cooked evenly, should be cooked till brown.
For better understanding please check out the video below
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Ingredients: (6 Parathas)
1 cup Wheat Flour
3/4 cup Water
2 Radish (peeled and grated)
2 Green Chillies (finely chopped)
1 tsp Carom seeds (ajwain)
1/2 tsp Red Chilli powder
1 tsp Garam Masala powder
1 tsp Ginger (grated)
Salt
2 tbsp Coriander (finely chopped)
Ghee for frying
Method:
Mix wheat flour with water and knead the dough. Cover it with a moist cloth and let it rest for 15 minutes.
Peel and grate the radish. Squeeze out juice of the raddish by pressing it with your hands. This juice can be used for kneading the dough.
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| peel and grate the radish |
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| squeeze out the juice |
Add in green chillies, carom seeds, red chilli powder, garam masala powder, ginger, coriander and mix well.
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| add green chillies, carom seeds, red chilli powder, garam masala powder, ginger, coriander |
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| mix well |
Place a tawa / pan on the gas or induction whatever you would be using, so that by the time we roll the paratha, the tawa / pan would be hot.
Take a small portion of the dough (about the size of a lemon), flatten it in between your palms and roll out into a circle. Keep it aside.
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| take a small portion of dough |
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| flatten it |
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| roll it |
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| keep it aside |
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| make another circle |
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| place the radish stuffing |
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| sprinkle salt |
Now, cover it with the first circle and press it gently.
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| place the first circle |
Dust some flour and flip it. Dust flour on the other side and roll out into a bigger circle now. Remember when you cover do not roll on the same side, flip and roll.
Its my personal experience, if u flip and roll both the dough circles would be rolled evenly.
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| roll out |
Place it on the hot tawa(pan) and flip afer a minute or when the bubbles arise and apply ghee.
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| place on hot tawa (pan) |
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| flip and apply ghee |
Again flip and apply ghee.
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| flip and apply ghee |
Fry till both the sides are evenly cooked and turn nice light brown.
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| cook till brown |
Top it with home made butter and serve hot.
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| top with home made butter |
Serve it with curd, tea or at times even with tomato ketchup.
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| Punjabi Mooli Paratha Recipe |
Tips:
Cook it on low to medium heat, it would evenly cook and paratha and make it crispy at the same time.
Apply oil on your hands while squeezing out the juice to avoid irritation and itching.
Do not add salt in the stuffing mixture, it would make it moist and hence parathas would break while rolling. Instead sprinkle it on the stuffing after its placed on the paratha.
The squeezed out juice from radish can be used for kneading the dough
Do try this very authentic punjabi recipe of Mooli paratha (Radish Flatbread) and share your experiences with us via comments
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