Name: Mooli Ke Parathe recipe by Sonia Shringarpure at BetterButter
Prep time: 35 min
Cook time: 60 min
Total time: 95 min
Yield: 4
Ingredients: For Stuffing:. 2 radishes, washed, scraped and grated (use the green leaves too, chopped); 1/4 tsp carom seeds; 1/2 tsp cumin seeds; 1 tsp Grated Ginger; 2 green chilies finely chopped; 1 tsp red chili powder; 1/2 tsp garam masala powder; 1/2 tsp dried mango powder; 1-2 tbsp olive oil; Olive oil for basting; Salt to taste; For dough: 1-1/2 cup whole wheat flour; 2 tbsp olive oil; 3/4 tsp salt or to taste; Water as required

ABOUT Mooli Ke Parathe RECIPE

Parathas are whole meal by itself and most popular dish in North Indian cuisine. Its also a good way to get the kids to eat veggies that arent so appealing. Mostly served as breakfast, but I make them for dinner too. They keep the tummy full for a long time. Literally, they can be stuffed with any kind of filling. Here, in this recipe, I made use of Mooli (white radish or daikon).

Ingredients Serving: 4

For Stuffing:. 2 radishes, washed, scraped and grated (use the green leaves too, chopped)
1/4 tsp carom seeds
1/2 tsp cumin seeds
1 tsp Grated Ginger
2 green chilies finely chopped
1 tsp red chili powder
1/2 tsp garam masala powder
1/2 tsp dried mango powder
1-2 tbsp olive oil
Olive oil for basting
Salt to taste
For dough: 1-1/2 cup whole wheat flour
2 tbsp olive oil
3/4 tsp salt or to taste
Water as required

Instructions

To make the dough, combine all the dough ingredients to make semi soft dough. Adjust water as necessary. Apply little oil to the dough and wrap it in cling film. Leave it aside to rest.
Meanwhile make the stuffing: Apply some salt to the grated radish and leave aside for 15 minutes.
Squeeze out all the water released by the radish.
Heat oil in frypan. Add carom and cumin seeds. Stir fry for few seconds.
Add green chilies, ginger, and radish along with the greens if using. Saute for few seconds again.
Add red chili powder, dried mango powder, and garam masala powder. Mix well.
Keep stirring at intervals till it’s dry and all moisture had evaporated.
Add salt to taste if required. Leave the mixture aside to cool thoroughly.
Heat a thick bottomed skillet.
Make equal sized balls of dough (bit smaller than a dinner roll). Apply little oil to the clean kitchen platform and also the rolling pin.
Roll out the ball in a small disc shape. Place about tablespoon of stuffing in the center of the dough ball. Seal the stuffing gathering all the loose ends packing it tight.
Place the paratha on the heated skillet. Apply little oil on the paratha with pastry brush. Leave little oil with a spoon around the periphery of the paratha as well.
Cook for 30 seconds or so on medium high heat. Flip it and again apply little oil. Cook for 30 seconds again pressing the paratha with a flat spatula to cook evenly.
Again flip it and cook further for few seconds. Remove from the skillet and place it on a plate covered with a clean kitchen napkin or paper towels.
Serve with your choice of condiments (chutney, sour cream, pickle, ketchup, etc).

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