Mooli Paratha

A traditional Punjabi food would definitely comprise of Parathas without which their menu would remain incomplete. In a week, this would be a compulsive part of the breakfast, lunch or dinner menu. Travel north and you are bound to be greeted with Thelewalas selling hot Parathas on street side. Loaded with ghee and butter, spiced up well, they are a sure to leave your taste buds lingering for more. Yum indeed! The thought itself leaves me tempting and wants me to grab for some right away! Since wheat is primarily grown in Northern part of India, it forms a staple part of their dietary intake.

Mooli Paratha is one of my personal favorites and I love it for the simple mélange of spicy flavors that it creates with each bite. Almost every weekend, we indulge in various types of Parathas. They are always either on our breakfast or lunch menu and sometimes dinner as well. When ever I have dull, weary looking radish lying in the fridge, I make it a point to use them this way. They never go waste this way. Parathas are very filling and a complete meal by themselves. Although the best and the most tastiest parathas are made when they are cooked with lots of oil (may be almost fried!) and then loaded with butter on top before serving, I try to cut down on oil content as much as possible for heath reasons.

I posted this recipe of Mooli paratha last year, but when I made this a couple of days ago, I thought it would be a good idea to share the step-by-step recipe with photos for the same. This is just an attempt here...

Mooli Paratha

Prepare the dough first:

For the dough:
2 cups Wheat flour
Salt To taste
1 cup Water approximately

Add water to the wheat flour and salt and knead to a pliable dough. A trick that makes it easier to knead the dough is by using a fork instead of digging your hand into it. Swirl the dough in the water using the fork till the entire mass comes together roughly. Drizzle a tsp of oil on the dough and your hand. Remove the fork and knead the dough softly using the heal of your hand till it turns to a soft pliable dough. This prevents a lot of the mess while making dough. This has always worked for me and I hope it helps you too. Cover and keep aside for sometime.

For the Paratha stuffing, here's what we need:

3 Mooli (Radish)
1/2 tsp Red chilli powder
1/2 tsp Cumin seeds
1/2 tsp Coriander powder
2 Green chillies, chopped finely
2 tbsp Coriander leaves
1/2 tsp grated ginger
A hint of Amchoor powder (Mango powder)
Salt To Taste

Wash, peel and grate the radish. Add salt to it and leave it aside for 15 minutes. Squeeze and drain all the water. Use this water to knead the dough as it contains the nutrients. Add cumin seeds, coriander powder, red chilli powder, green chillies, ginger, mango powder and coriander leaves and mix well. Add more salt (if needed).

Roll some dough (about 2 lemon sized) into small flat disk using a roller pin. Place 2 tsp of stuffing at the centre, pull the edges up and cover it from all the sides. Flatten it a little and then roll again into a thick, round flat paratha.

Heat a tava/iron griddle and transfer the rolled dough it it. Cook partially on one side and turn it over. Cook partially on the other side now and flip over the paratha. Now drizzle some oil over the paratha and fry the mooli paratha on both sides till it's cooked well and is crispy brown. Serve the mooli paratha hot with pickle and curd.