Today, we'll make winter special recipe
Mooli Paratha
in two ways
and both are delicious in taste.
Namaste,
welcome to NishaMadhulika.com
Let's start!
First we'll make dough
2 cups of wheat flour
and 1 teaspoon of oil
1/2 teaspoon of salt or as per your taste
Now add water and make a soft dough,
as you make for parathas every day.
Pour some oil and rub it.
Dough is ready.
It's a soft dough
and took a full cup of water to knead this much dough.
Cover and keep it for 20 minutes.
Till then let's make stuffing
3 radish
500 grams in weight.
Radish has been peeled, washed and dried.
Now we'll grate them.
It has a thick cutter on one side and a thin cutter on the other.
So we'll grate it from the thinner cutter.
To make mooli paratha radish should be a little thick,
as they contain more pulp
and also they are very tasty.
All the radishes are grated.
Radish contains a lot of juice in it.
Look how much juice it has.
We have to remove it.
For this we have to squeeze the radish.
Can be squeezed by hands and can also be squeezed by putting it in a cloth.
Put it in a cloth and squeeze, it squeezes better.
have not pressed by hands
and still see how the juice is coming out.
Let's start pressing it a bit,
see how much is there.
You can drink this by adding black salt and roasted cumin seed powder,
it helps in digestion.
Now let's take this radish out in a bowl.
See how good and dry it became.
Now let's add spices to it.
2 green chilli, finely chopped,
seeds removed so that it does not get too spicy.
1 inch grated ginger
1/4 teaspoon of cumin seeds
crush it a little
as it tastes good.
1/4 teaspoon of carom seeds
crush it a little too and put it in.
crushing it enhances the smell and taste.
1/2 teaspoon of turmeric powder
1 teaspoon of coriander powder
1/2 teaspoon of red chilli
If you like spicy food you can add more.
1/2 teaspoon of dry mango powder.
You can add chaat masala to it if you want.
And if you are adding chaat masala, then add a little less salt.
We have cut these radish leaves into small pieces
they are of around 1/2 cup
and 3-4 tablespoon of coriander leaves
We have not added salt yet.
Salt will be added later
because by adding salt, the radish will start releasing water again.
It has been 20 minutes since the dough has been set, it is ready.
Will take some oil on hand
and mash it up a bit.
Nice and smooth dough is ready.
Now let's start making the parathas.
We haven't put salt in the stuffing yet.
Add 3/4 teaspoon of salt or as per your taste.
We will take out some dough to make parathas.
You can make small or big parathas as per your choice.
I am making medium size parathas.
And made it round like a peda.
Coat in dry flour,
put on a chuckle,
roll it in a small and thick size.
Like this.
Now put some stuffing in it.
Put around 2-3 spoons of stuffing in it.
You can put more or less stuffing as per your choice,
but don't put too much.
Otherwise it'll be difficult to roll the paratha.
And now close this stuffing.
Press the dough again,
so that the stuffing spreads well inside it.
Coat it again in dry flour.
Increase it a little by hand like this.
If you increase it by hand, then the paratha does not burst.
Coat it a bit more in dry flour.
Put it on the chuckle and press it with the hand.
Now roll the paratha with light hands.
If the paratha starts sticking then dry flour can be put on it like this.
Because radish has a lot of juice,
we have removed a lot of juice from it
but still it is there,
so it sticks quickly.
And see our paratha is ready.
Don't make it too thin.
Roll a thick paratha like this.
And dust the flour that is on it like this.
We have already heated the tawa for making the paratha.
If you put some oil on the tawa beforehand, then the paratha does not stick.
Now put paratha on tawa
We'll make these parathas in two ways
first method is normal,
the way we make normal parathas.
It's getting a bit dark from the above, turn it over.
It's a little cooked here,
now let it cook from the other side as well, till light brown spots appear.
Now put a bit oil on this side,
radish parathas tastes better with oil.
Turn it over
and put some oil on this side as well.
Now press it with a light hand
and roast it till light brown spots appear on both sides.
Cook it on medium flame only.
Will be great
and will be very tasty.
Paratha is bloating nicely
See how nicely paratha is cooking.
Take it off the pan.
And for the next paratha follow the same procedure.
Put stuffing in it
and roll it
We have cooked and prepared the parathas,
now we'll make parathas by filling them in another way.
For this take the same amount of dough
but break this dough in two equal parts
and make both the pieces round like a peda.
Now keep this aside
pick another peda
coat and roll it as thin as roti.
I rolled it thin like a chapati.
Put this in a plate
and roll the other peda.
We've rolled both the pedas.
Now put stuffing on one roti
and spread a thin layer of it.
The way we are making the parathas now
these don't get burst at all and it's very easy to make them.
And you can also fill a bit more stuffing in it.
Put another roti on it like this
and press by hand and stick it’s edges.
Roll it a bit as well.
Do not roll too much because we already rolled thin roti
only a little bit.
It's ready,
let's cook it.
Put it on the pan
it has to be cooked exactly like we had cooked other parathas
and while it cooks,
prepare the second paratha by rolling it.
It's getting a little dark form the above
it's a little cooked from the bottom.
Turn it over.
Now let it cook till light brown spots appear from the other side as well.
Put a little oil on this side
and turn it.
Put some oil here as well.
Now, in the same way, press it lightly from the edge
cook it till you get nice brown spots on both sides.
Take care of the flame, the flame should not be too high,
keep it medium, if you feel that the paratha is cooking slowly,
then you should increase the flame
look it is ready and is perfectly golden on both sides.
Take it off the pan too.
Parathas are ready.
6 to 7 parathas will be made from this amount of dough.
Hot Mooli Parathas are ready.
With this we'll serve mango pickle,
a special pickle of asafoetida.
And curd.
These parathas tastes very good when they are hot.
You can serve it with chutney, pickle, curd or raita.
There will be no problem in making them.
Remove radish water nicely.
Fill and close the stuffing nicely.
Press it by hands
and roll it with light hands.
We have made parathas in two ways.
Make them in whichever way you find it is easier.
Keep the flame medium while making parathas.
Very crispy parathas will be ready.
So you also make these parathas and have them.
And share your experiences with me.
And let me know what should I make next for you.
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