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Today we will prepare paranthas form radish (mooli).
Mooli parantha are very pleasing and liked almost by everyone.
Let’s see what all ingredients are required for making mooli parantha.
Wheat flour - 1.5 cup
Radish - 2 (grated)
Oil - for kneading dough
Ginger - ½ inch piece (grated)
Coriander powder - ½ tsp
Red chilly powder - 2 pinch
Mango powder - less then ¼ tsp
Salt - ¼ tsp (as per taste)
Green chilly - 1 (finely chopped)
Garam masala - less then ¼ tsp.
Green coriander - 1 tbsp (finely chopped).
Firstly knead dough.
Add salt and 1 tsp oil in flour
Add little water at a time to knead dough.
We often use half the quantity of water than flour.
Like for 1.5 cup flour take .45 cup water.
Pour some water on the top and then knead the dough again either with oil or water.
Meanwhile prepare stuffing
We have grated radish.
If radish appears to be watery then squeeze out the excess water
Now add garam masala
red chilly powder
mango powder
coriander powder
ginger
salt
green chilly
and green coriander.
Stuffing is now ready.
Grease your hands with some oil
and knead it like this.
Now we will start making paranthas.
Take little amount of dough (guava size) and divide it into two parts.
Dust one ball with dry flour
and roll it thinly like that of chapatti.
Roll it into 7-8 inch diameter roti.
Roll the second balls similarly.
Spread some oil all around like this.
Now layer 3-4 tsp stuffing on the parantha.
Place the second parantha on the top and press it gently with your hands.
Roll it again with rolling pin.
With this parantha will not splatter.
Spread some oil in the preheated tawa.
Meanwhile make other parantha.
Flip the side once it gets roasted from beneath.
Spread some oil on this side
Paranthas made with oil are more delicious.
Spread oil on the other side as well.
Paranthas made with this method don’t splatter.
Make sure that you gently roll the paranthas.
Press the parantha and roast until it gets brown spots on both sides.
Bring the flame to minimum so that they get crusty.
Turn off the gas.
Piping hot and crusty mooli paranthas are ready
Serve mooli paranthas with aloo sabzi, raita, chutney or pickle.
Try making this recipe and share your experiences with us.
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