Mooli Paratha | Radish Paratha

Radish is one of the less preferred vegetables because of its smell and taste but they offer many health and nutritional benefits. Radishes aid in digestion, soothe sore throats and detoxify the body. It protects against cancer and is very effective in treating skin disorders. With a very low calorie count, radishes are a great way to add nutrients, fiber and vitamins in our diet. These whole wheat mooli parathas is one way to include radish in our meals.

Parathas are an excellent and quick option for breakfast, lunch and dinner. They do not need any side dish, just some plain curd and pickle is enough. One tip to reduce the pungent smell of radish is to toss them with some turmeric powder. And sauteing radish with spices will make it taste less bland. Serve these parathas hot with curd, pickle and salad.

Mooli Paratha

Whole wheat Indian flatbread stuffed with spicy radish filling

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Servings 8 – 10 parathas

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Ingredients

For the dough

• Wheat flour – 2 cup
• Salt – to taste
• Oil / Ghee – 1 tsp
• Water – as required

For the filling

• Radish / Mooli – 2 cup grated
• Turmeric powder – 1/4 tsp
• Onion – 1 small finely chopped
• Ginger – 1 inch piece grated
• Green chillies – 3 to 4 finely chopped
• Asafoetida / Hing – 1/8 tsp
• Carom seeds / Ajwain – 1/2 tsp
• Cumin seeds / Jeera – 1/2 tsp
• Garam masala – 1 tsp
• Coriander leaves – 1/4 cup finely chopped
• Salt – to taste
• Oil – 2 tsp
• Wheat flour – for rolling
• Oil / Ghee

Instructions

• Take wheat flour, salt and oil/ghee in a bowl and combine. Add water little by little and mix well to make a smooth and semi-soft dough. Cover and keep aside for 15-20 minutes.
• In a bowl mix radish and turmeric powder. Transfer to a colander and let it rest for 15-20 minutes. Squeeze out as much water possible from the radish.
• Heat oil in a pan and add hing, ajwain and jeera. Once it crackles add onion, ginger and green chillies. Saute for 2-3 minutes and then add radish, garam masala and salt.
• Saute till the mixture becomes dry. Remove from heat and add coriander leaves. Mix and set aside to cool.
• Divide the dough and radish mixture into equal portions and make balls.
• Roll out the dough into a 5 inch circle. Place radish filling in the middle and bring together all sides and seal.
• Pinch off the extra dough and gently flatten them. Dust them lightly with flour and roll them very gently into a 6-7 inch circle.
• Heat a tawa or griddle and place the paratha. Cook the paratha by smearing little oil or ghee until golden brown on both sides.

Notes

• If green chillies are not hot, then add red chilly powder to make it spicy.
• You can omit ajwain and substitute with cumin or fennel seeds.

Course: Main Course

Cuisine: Indian

Keyword: Paratha Recipes