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Today we are going to make Radish (Mooli) paratha.
Radish paratha is very tasty.
They can be made in two ways.
One way is by filling the stuffing of Radish inside the paratha and the other is by kneading Radish and the dough together.
Today we are going to make Radish paratha by kneading Radish with the dough.
These parathas are very delicious.
So come, let’s start making Radish paratha.
Wheat flour - 2 cup
Grated Radish - 2 cup
Coriander leaves (dhaniya) - 2-3 tbsp (finely chopped)
Carom seeds (ajwain) - 1 tsp
Green chilly - 2
Ginger paste (adrak) - 1 tsp or else 1 inch ginger
Salt - Less than 1 tsp (or as per taste)
Oil - 3-4 tbsp (for kneading the dough and frying the paratha)
First of all, knead the dough.
Add the grated radish to the dough.
Add salt,crushed carom seeds, green chilly, ginger and coriander leaves.
Mix everything well.
Now add a little water to the bowl and knead a dough of a thick consistency.
Add 1 tsp oil.
Our dough is now ready.
Spread oil on your hands to make the dough smooth.
Our dough is ready.
We used ¼ cup of water to knead this much dough.
Radish has water of its own. So mix everything first and then add more water as per requirement.
Cover the dough and keep it aside for 10 minutes.
10 Minutes are over, so now let’s make the parathas.
Take dry dough in a plate for the parathas.
Apply dry dough on your hands.
Break a ball of dough having the size of a guava.
We will make round balls with the help of dough.
You can also break the dough into a ball having the size of your choice to make a paratha.
We will make a medium sized paratha.
Wrap the dry flour around the dough ball.
We can roll out the parathas in a circular shape. It should be approximately 4 to 5 inch in length.
Keep applying dry dough to make sure the paratha does not stick to the rolling board.
Our paratha is rolled out.
Once the paratha is rolled, put ½ tsp oil on top.
Fold the paratha in half.
Put a little oil on top and spread it.
Once again fold the paratha into half.
Our traingle paratha is ready.
Now wrap dry flour around it and roll again.
Make sure it is neither too thin nor too thick.
Keep wrapping it around dry flour so that it does not stick.
Our triangular paratha is rolled out and ready.
The pan is hot.
Apply oil on it and spread it all over the surface.
Put the paratha in the pan and let it fry.
Keep rolling out the other parathas in similar way.
Change the side of the paratha once it gets little brown in colour.
Apply oil on all sides of the paratha.
Flip the paratha in this way.
Apply oil on this side as well.
Press the paratha a little this way and fry till it is golden brown in colour from both sides.
The paratha is now golden brown in colour from both sides. Our paratha is now ready.
Put the hot parathas in a plate covered with a tissue.
Parathas are very delicious when served hot directly from the pan.
We have prepared 6 parathas from this much dough.
Hot and crispy Radish parathas are now ready.
The parathas are very tasty.
Enjoy the taste of Radish paratha with green chutney, aloo tamatar sabzi, matar paneer sabzi or any gravy-rich dish of your choice.
Make Radish paratha, eat it and share your experiences with us at Nishamadhulika.com.
We will meet soon with a new recipe.
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