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!
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Mooli Paratha | Radish Stuffed Flatbreads
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!
