Mooli paratha

There are so many different types of parathas. Aloo, methi, palak, onion, paneer, mooli, etc.

Today I am going to blog about mooli paratha recipe which is punjabi breakfast dish. The most important thing is to squeeze out the mooli water from grated mooli. Squeeze until there is no water left in mooli. 

Preparation time - 1 hour

Serves - 2

Ingredients -

1. 1/2 kg mooli
2. 1 tb spoon red chilli powder
3. 2 finely chopped green chillies
4. 1 tea spoon cumin powder
5. 1 tea spoon coriander powder
6. 1/2 tea spoon garam masala
7. 1/4 cup freshly chopped coriander

To knead the dough you can use squeezed radish water.

Procedure - 

1. Wash, peel and grate the radish. Squeeze the water completely from radish in another container and knead the dough in the same radish water. Close the dough container and keep it aside for 15 minutes.

2. Now add green chillies, chilly powder, coriander powder, cumin powder, garam masala and coriander leaves. Mix well. Do not add salt in this mixture, as mooli has a tendency to leave water when salt is added and it becomes difficult to roll the paratha.

3. Heat the tawa on medium flame and take a small ball (small onion sized) from the dough and dust it with flour and start rolling. Roll the dough into 5 cms. Add a pinch of salt and then add around 1 and 1/2 to 2 Tb spoon of mooli mixture in the center.

4. Now gently cover the mooli mixture by lifting the sides of the rolled dough and seal it tightly by pressing it gently at the center. Dust it again in flour and gently start rolling. As we have added salt there might be little juice oozing out, if this happens, dust it with flour and roll again. 

5. Once you roll the paratha, place it on hot tawa and apply ghee or oil. Flip the paratha and apply ghee or oil on another side as well. Parathas usually need more oil therefore it is necessary to apply more oil on both sides so that it becomes moist and crispy.

6. Press the paratha with spatula and fry till it has golden brown spots. Make sure that the paratha edges are fried well.

7. Once both sides are cooked remove it and serve it with butter, ghee, pickle or curd.