Mooli Parathas | Radish Stuffed Flatbreads

Nov 14, 2021 | Mains

Mooli Parathas | Radish Stuffed Flatbreads.

Sundays are usually for comfort food and traditional family recipes. Yet another winter superfood which is loved by the husband and me. This is a common breakfast scene at our home during till the time fresh white radish (mooli) and it’s gorgeous leaves are in season.

Usually mooli parathas are made only with grated mooli and that was the traditional recipe passed on to me too. However, I like to add leaves for the extra health benefit and flavour. While the husband loves it with green chilli pickle and extra strong masala chai, I love mine with loads on Bikaneri sev and extra butter along 😋.

How I make it?

Wash and chop radish leaves. Grate 1 white radish and keep aside.

Heat 1 tbsp oil in a pan, add 1/4 tsp asafoetida, 1 tsp cumin seeds, 2-3 chopped green chillies, 1 tsp grated ginger, 1/2 tsp carrom seeds. Sauté for a minute. Add the radish and the leaves together and continue to sauté for another 5 minutes. Add salt, 1 tsp red chilli powder, 1 tsp coriander powder, 3/4 tsp roasted cumin powder. Let it cook for another 5 minutes or until the moisture evaporates. Add a pinch of garam masala and handful of chopped cilantro. Mix well and switch off the flame. Let the mixture cool down to room temperature.

Meanwhile knead a dough with 1 cup whole wheat flour. Cover and keep aside for 15 minutes. Divide the dough into small balls. Roll it to a small circle and place a generous amount of radish mixture. Seal and again roll it into a paratha. Roast on griddle/tawa with ghee/oil. I used ghee.

Enjoy!

If you like this Mooli Parathas | Radish Stuffed Flatbreads recipe, please let me know your thoughts in the comments below. You can also connect with me on my Instagram and Facebook handles.

You may also like – 

Gobi Aloo Paratha | Cauliflower & Potato Stuffed Flatbreads

Rajasthani Moong Chilka Dal Paratha

Mooli Paratha | Radish Stuffed Flatbreads

Arpita Darooka

Traditional Indian winter superfood.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Course Breakfast, Main Course

Cuisine Indian

Servings 6 Parathas

Ingredients

  

• 1 Pc White radish
• 1/3 Cup Radish leaves - chopped
• 1 Tbsp Cooking oil
• 1/4 Tsp Asafoetida
• 1 Tsp Cumin seeds
• 2-3 Pcs Green chillies - chopped
• 1 Tsp Ginger - grated
• 1/2 Tsp Carom seeds
• Salt to taste
• 1 Tsp Red chilli powder
• 1 Tsp Coriander powder
• 3/4 Tsp Roasted cumin powder
• 1/4 Tsp Garam masala
• 2 Tbsp Cilantro - chopped
• 1 Cup Whole wheat flour
• Water to knead the dough
• Oil or ghee to cook the parathas

Instructions

 

• Wash and chop radish leaves. Grate 1 white radish and keep aside.
• Heat 1 tbsp oil in a pan, add 1/4 tsp asafoetida, 1 tsp cumin seeds, 2-3 chopped green chillies, 1 tsp grated ginger, 1/2 tsp carrom seeds. Sauté for a minuthe.
• Add the radish and the leaves together and continue to sauté for another 5 minutes. Add salt, 1 tsp red chilli powder, 1 tsp coriander powder, 3/4 tsp roasted cumin powder. Let it cook for another 5 minutes or until the moisture evaporates. Add a pinch of garam masala and handful of chopped cilantro. Mix well and switch off the flame. Let the mixture cool down to room temperature.
• Meanwhile knead a dough with 1 cup whole wheat flour. Cover and keep aside for 15 minutes. Divide the dough into small balls. Roll it to a small circle and place a generous amount of radish mixture. Seal and again roll it into a paratha. Roast on griddle/tawa with ghee/oil. I used ghee.

  Enjoy!

Keyword mooli paratha, paratha recipes, radish stuffed flatbreads

Gobi Aloo Paratha | Cauliflower & Potato Stuffed Flatbreads

Nov 14, 2021 | Mains

Gobi Aloo Paratha | Cauliflower & Potato Stuffed Flatbreads.

How does a Sunday afternoon brunch with butter smeared spicy gobi aloo parathas sound? Well, for me this sounds heaven! The delicious flaky parathas stuffed with spicy cauliflower and potato filling is cooked on a griddle until the exteriors gets crisp. Combined with cucumber raita, hot red chilli pickle and extra butter, this is an absolute treat for the taste buds.

This is how I make this traditional parathas in my kitchen – 

Clean and soak one whole cauliflower in salted water for 15 mins. Pat dry and grate it. Keep aside. 

Boil and peel 3-4 medium sized potatoes. Mash them and keep aside.

Chop 1 large onion and 3-4 green chillies finely. Grate 1 inch ginger.

Now heat 2 tbsps cooking oil in pan, add 1 tsp cumin seeds, 1/2 tsp carom seeds, 1/2 tsp fennel seeds, 1/4 tsp asafoetida, 1 tsp sesame seeds, and the chopped green chillies and grated ginger.

Sauté all for a minute and cook onions in it until they turn translucent. Mix in the grated cauliflower and add salt to taste. Sauté  until the cauliflower is well cooked and changes colour. 

Add the dry spices – 1 tsp red chilli powder, 1/2 tsp turmeric powder, 1.5 tsp coriander powder, 3/4 tsp garam masala, 3/4 tsp amchur powder. Add 2 tbsp chopped coriander leaves too. 

Tip in the mashed potatoes and mix everything well. Cook it on low flame until the mix starts looking oily.

Transfer the mix to a bowl and let it cool down to room temperature.

Take 1.5 cups of whole wheat flour, add a little salt to it and with the required water, knead it into a soft dough. Let it rest covered for at least 15 mins.

Divide the dough into 8 equal parts (reduce the number to 6 if you like thicker parathas). Roll one part into a small circle. Brush a little oil or ghee and place the cooked mixture in between and fold the edges bringing it together into a ball shape. Flatten it by hand and roll it in a circle of 7” diameter using hands or rolling pin.

Heat griddle and roast it from both sides using oil or ghee (I used oil). Repeat with all.

Serve hot with accompaniments. Enjoy!!!

Meanwhile here is the recipe of cucumber raita as well – 

Whisk 1 cup curd along with 1/2 tsp sugar, salt to taste, 1/2 tsp roasted cumin powder and 1/2 tsp red chilli powder. Add a little water/milk if the curd is too thick.

Grate 1 large cucumber and squeeze out the excess water and mix in the curd. Let it rest for 10 mins. Top it up with red chilli powder and chopped cilantro.

How to store the parathas?

Place cooked paratha on a plate separated and let it cool completely. Stack them by keeping a butter paper in between and store them in freezer bags for upto a month. Thaw and heat them when you are ready to eat.

If you like this recipe of Gobi Aloo Paratha | Cauliflower & Potato Stuffed Flatbreads, I would love to hear from you in the comments below or connect with me on my Instagram or Facebook handle.

You may also like – 

Rajasthani Moong Chilka Dal Paratha 

Gobi Aloo Paratha | Cauliflower & Potato Stuffed Flatbreads

Arpita Darooka

Tradtional Indian breakfast/brunch. Spicy and delcious cauliflower and potatoes filling stuffed in whole wheat flour dough balls and rolled into flatbreads. Roasted on griddle and served with favourite accompaniments.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Course Main Course, Meals

Cuisine Indian

Servings 8 Parathas

Ingredients

  

Gobi Aloo Parathas

• 1 Pc Cauliflower - medium sized
• 3-4 Pcs Potatoes - medium sized
• 1 Pc Onion - large
• 3-4 Pcs Green chillies
• 1 Inch Ginger
• 1 Tsp Cumin seeds
• 1/2 Tsp Carom seeds
• 1/2 Tsp Fennel seeds
• 1 Tsp Sesame seeds
• 1/4 Tsp Asafoetida
• 1 Tsp Red chilli powder
• 1/2 Tsp Turmeric powder
• 1.5 Tsp Coriander powder
• 3/4 Tsp Garam masala
• 3/4 Tsp Amchur powder
• 2 Tbsp Coriander leaves - chopped
• 1.5 Cups Whole wheat flour
• Salt to taste
• 2 Tbsps Cooking oil and more to cook the parathas in.

Cucumber Raita

• 1 Cup Curd
• 1/2 Tsp Sugar
• 1/2 Tsp Red chilli powder
• 1/2 Tsp Roasted cumin powder
• Salt to taste
• 1 Pc Large cucumber
• Red chilli powder and chopped cilantro garnish

Instructions

 

Gobi Aloo Parathas

• Clean and soak one whole cauliflower in salted water for 15 mins. Pat dry and grate it. Keep aside.
• Boil and peel 3-4 medium sized potatoes. Mash them and keep aside.
• Chop 1 large onion and 3-4 green chillies finely. Grate 1 inch ginger.
• Now heat 2 tbsps cooking oil in pan, add 1 tsp cumin seeds, 1/2 tsp carom seeds, 1/2 tsp fennel seeds, 1 tsp sesame seeds, 1/4 tsp asafoetida, and the chopped green chillies and grated ginger.
• Sauté all for a minute and cook onions in it until they turn translucent. Mix in the grated cauliflower and add salt to taste. Sauté  until the cauliflower is well cooked and changes colour.
• Add the dry spices - 1 tsp red chilli powder, 1/2 tsp turmeric powder, 1.5 tsp coriander powder, 3/4 tsp garam masala, 3/4 tsp amchur powder. Add 2 tbsp chopped coriander leaves too.
• Tip in the mashed potatoes and mix everything well. Cook it on low flame until the mix starts looking oily.

  Transfer the mix to a bowl and let it cool down to room temperature.
• Take 1.5 cups of whole wheat flour, add a little salt to it and with the required water, knead it into a soft dough. Let it rest covered for at least 15 mins.
• Divide the dough into 8 equal parts (reduce the number to 6 if you like thicker parathas). Roll one part into a small circle. Brush a little oil or ghee and place the cooked mixture in between and fold the edges bringing it together into a ball shape. Flatten it by hand and roll it in a circle of 7” diameter using hands or rolling pin.
• Heat griddle and roast it from both sides using oil or ghee (I used oil). Repeat with all.

  Enjoy!

Cucumber Raita

• Whisk 1 cup curd along with 1/2 tsp sugar, salt to taste, 1/2 tsp roasted cumin powder and 1/2 tsp red chilli powder. Add a little water/milk if the curd is too thick.
• Grate 1 large cucumber and squeeze out the excess water and mix in the curd. Let it rest for 10 mins. Top it up with red chilli powder and chopped cilantro and serve with the parathas.

  Enjoy!!!

Keyword gobi aloo paratha, Indian flatbreads, paratha recipes