How To Make Punjabi Mooli Paratha / Radish Flatbread / The Authentic Punjabi Recipe

Mooli Paratha or we call it in english as Radish Flatbread is a very

famous stuffed paratha from North India, Punjab. It is also a very common breakfast made in almost all the punjabi families. Mooli Paratha is also from the family of stuffed parathas like Aloo Paratha, Gobi Paratha, paneer paratha and so on.

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.

peel and grate the radish

squeeze out the juice

Add in green chillies, carom seeds, red chilli powder, garam masala powder, ginger, coriander and mix well.

add green chillies, carom seeds, red chilli powder, garam masala powder, ginger, coriander

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.

take a small portion of dough

flatten it

roll it

keep it aside

Make another circle in the same manner and place the radish stuffing on it.

make another circle

place the radish stuffing

sprinkle salt

Now, cover it with the first circle and press it gently.

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.

roll out

Place it on the hot tawa(pan) and flip afer a minute or when the bubbles arise and apply ghee.

place on hot tawa (pan)

flip and apply ghee

Again flip and apply ghee.

flip and apply ghee

Fry till both the sides are evenly cooked and turn nice light brown.

cook till brown

Top it with home made butter and serve hot.

top with home made butter

Serve it with curd, tea or at times even with tomato ketchup.

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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How To Make Bread Rolls / Bread Roll Recipe - An Instant Tea Time Snack

Bread Rolls are an instant and a very easy tea time snack, which can be made in a jiffy. In fact, it is not only a tea time snack, but can also be packed in the tiffin for kids.

How To Make Bread Rolls / Bread Roll Recipe - An Instant Tea Time Snack 

In my blog, you will find the recipes made from simple ingredients which are very easily available. And the same goes with these bread rolls as well.

I have used potatoes and green peas for the stuffing. Potatoes are cooked on low to medium flame with spices and then boiled green peas are added to it.

For better understanding check out the video below:

Ingredients: (6 Bread Rolls)

6 Bread slices 

2 large Potatoes (chopped)

2 Green Chillies (finely chopped)

1 tsp Cumin (jeera)

1 tsp Turmeric powder

1 tsp Punjabi Garam Masala powder

1/2 tsp Red Chilli powder

2 tbsp Coriander (chopped)

Salt

2 tbsp Oil

1 cup Water

Oil for Frying


Method:

Heat 2 tbsp Oil in a pan. Add cumin (jeera) to it. When cumin (jeera) starts to release its aroma add in the turmeric powder and mix well.

heat oil in a pan, add cumin

Now add the chopped potatoes and mix well.

add potatoes

mix well

Then green chillies and salt and again give it a mix.

add green chillies, salt and mix well

Cook covered for 15 min or until cooked on low flame. Keep on stirring ocassionally.

cook covered

Then add the green peas followed by punjabi garam masala, red chilli powder and coriander.

add green peas, red chilli powder, coriander

Mix well and cook it for another couple of minutes, so that the spices would be completely incorporated in the potatoes. Here our stuffing is ready. Keep it aside.

mix well and cook for 2 minutes

Now let us begin with the making of bread rolls. We need to fill this stuffing.

Take the bread slices and cut off and remove the sides of the bread. 

Then take one slice, dip it in water and press it gently in between your palms to remove the water. You need to press it gently or else the bread would break into pieces. 

remove the sides of bread and dip it in water

remove the water by pressing it in between your palms

Now, place the potato and green peas stuffing on the bread, seal the edges and form a roll. There should be no gap left, else while frying the roll would open up. 

place the stuffing

seal the edges

form a roll

Heat the oil to medium and put in the rolls.

put the bread rolls in medium hot oil

Fry the bread rolls to golden brown in color.

fry till golden brown

Place the bread rolls on the kitchen tissue, so that the excess oil would be soaked by the tissue.

place the bread rolls on kitchen tissue

Serve it hot with green chutney, sauce or any dip of your choice. 

How To Make Bread Rolls / Bread Roll Recipe - An Instant Tea Time Snack 

Tips:

Use fresh bread, else the bread would break into pieces when dipped in water.

Fry it in medium hot oil, if the oil is not hot the bread rolls would open up, and, if the oil is too hot the bread rolls would turn dark brown superficially and would remain unevenly cooked.

This recipe would give you medium spicy bread rolls, add in more green chillies and red chilli powder to make it more spicy.

Use garam masala from the market if punjabi garam masala is not available

Make these Bread Rolls as a tea time snack and make your family and loved ones go food-a-licious.

And do share your experiences with us via comments

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How To Make Veg Fry Pulao / Veg Fry Pulao Recipe / Veg Fry Pilaf Recipe

In english Pulao is termed as Pilaf. My today's recipe of veg fry pulao (pilaf) is a very unique one. It includes frying the vegetables first, saute it in masala (seasoning) and then mix in the cooked rice.



Veg Fry Pulao Recipe / Veg Fry Pilaf Recipe

It is again my muma's recipe. she also adds in some biryani masala (seasoning) which enhances its taste and aroma.  she uses it in the powdered form as my brother does'nt like the spices in the bite while eating.

You can use whole spices seasoning, but for that you need to saute it for a couple of minutes in oil till it releases its aroma before adding the onions.

For better understanding please check out the video

Ingredients: (serves 2)

1 cup Basmati Rice

1/4 kg Cauliflower (cut into medium sized florets)

1/4 cup Green Peas (boiled)

1 Potato (sliced)

1 Onion (finely chopped)

2 Tomatoes (finely chopped)

2 Green Chillies (sliced)

1/2 tsp Turmeric powder

1/2 tsp Red Chilli powder

1/2 tsp Biryani Masala powder

1 tsp Garam Masala powder

1 tsp Carom seeds (Ajwain)

1 tbsp Ginger Garlic paste

2 tbsp Coriander (chopped)

1/4 cup Cashewnuts

Oil for frying

2 tbsp Oil

Salt


Method:

Firstly boil rice and strain it.

Heat oil in a pan for frying. Fry the cauliflower florets, potatoes and cashewnuts.



fyr cauliflower till golden brown



fry potatoes till golden brown

fry cashewnuts till golden brown

In another pan heat 2 tbsp of oil and then add Carom seeds (ajwain to it).



heat oil and add carom seeds

When it starts to release its aroma add in the onions.



add onions

Saute the onions for a minute and add the ginger garlic paste to it.



saute onions



add ginger garlic paste

When the onions and the ginger garlic paste turns golden brown add tomatoes.



add chopped tomato

Mix well and cook it till tomatoes are soft and nicely cooked.

cook until tomatoes are soft

Then add the turmeric powder, red chilli powder, biryani masala powder, garam masala powder and salt.



add turmeric, red chilli, biryani masala, garam masala powder and salt

Mix well and again cook for a couple of minutes on low flame.



cook for 2 min on low flame

Mix in the fried cauliflower florets, potatoes, cashewnuts and the boiled green peas, green chillies.



add fried veggies, cashewnuts, green peas and green chillies

Add the cooked rice, salt to it and give it a nice mix. All the rice should be coated with the seasonings.



add cooked rice and salt



mix well

Finally garnish it with coriander.



garnish with coriander

Serve hot with raita of your choice. I prefer chilled boondi raita with it.



Veg Fry Pulao Recipe / Veg Fry Pilaf Recipe

Tips:

You can also add fried paneer cubes to it.

Do not overfry the vegetables. Fry only till light golden brown.

Salt has to be added twice.  Once for the tadka and the other after adding rice





Try this unique and fingerlicking veg fry pulao for your family, loved ones and go food-a-licious with every bite of it.

Please share your experiences with us via comments.
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