Tuesday, June 24, 2014

Radish Paratha / Mooli ke Parathe

These days I am busy gathering lunch box recipes for my little one who has to take her lunchbox to school as she will be in school till 4. So daily I have to think about new dishes, because if I repeat the dishes, I know the box will be back as it is. I used to make different kinds of rotis, parathas and many more rice dishes, but I never made this radish paratha since I never liked the radish smell. Once the radish gets cooked, we couldn’t figure out that the dish contains radish. So tried making this paratha and completely loved it.

Mooli or radish paratha is another stuffed flat bread. In this paratha, the grated radish is well blended with spices that is stuffed in wheat dough and made into parathas. This is an easy dish which can be taken along for long journeys, does not require any side dish. These parathas are great when smeared with butter and eaten along with thick curd or pickle.

  1. Wheat Flour- 2 Cups
  2. Salt- as required
  3. Oil- 1 tbsp
  4. Water- to knead the dough
  5. Radish- 2 nos
  6. Ajwain- 1 tsp
  7. Onions- 1 no
  8. Salt- as required
  9. Turmeric Powder- ½ tsp
  10. Red Chilli powder- 1 tsp
  11. Coriander Powder- 1 tsp
  12. Garam Masala Powder- 1 tsp

  1. Knead the wheat flour, oil and salt along with water to form a pilable dough.Keep this aside for sometime.
  2. Meanwhile grate radish and keep this aside for about 15 minutes. After 15 minutes, squeeze the grated radish to remove excess water. We can add this water to knead the dough.
  3. Heat a pan with oil. Add ajwain, when it splutters add the chopped onions and fry till it turns translucent.
  4. In this add the turmeric powder, red chilli powder, garam masala powder and coriander powder. When the raw smell disappears add the squeezed radish, salt and stir well. Close with a lid for about 5- 10 minutes. When it is done, transfer to a dish.
  5. Divide the dough and radish stuffing into equal number of balls and roll each dough slightly and keep the filling inside and pull all the edges to the center, cover the filling with the dough and spread into thick parathas.
  6. Heat a tawa, drizzle some oil, cook both the sides and serve along with butter, pickle and curd.

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