Mooli ka Paratha made from grated white raddish, spices and whole wheat flour make up a healthy breakfast item in Punjabi and Gujarati cuisines. These parathas prepared using the recipe below are very nutritious carrying a bundle of calcium and vitamins from the white raddish. They can be served with plain curd, chutney , curry or pickle.
Preparation Time: 20-25 minutes
Cooking Time: 15-20 minutes
Recipe Yield: 6 parathas
- Whole Wheat Flour (gehun ka ata) - 1 cup
- Refine oil or ghee to cook the parathas and prepare the stuffing
- White raddish (mooli) - 2 medium size
- Coriander leaves (hara dhaniya patti) - 2 table spoon
- Salt to taste
- Green chilli (hari mirch) - 2-3 finely chopped
- Lemon juice (nimbu ka rus) - 1/2 tea spoon
- Pickle masala (achaar ka masala) - 1 tea spoon
- Water to prepare the wheat dough
- In a plate take whole wheat flour (gehun ka ata) and add water to it to form a medium soft dough like that of chapatti. Keep it aside to rest so that it becomes soft.
- Peel off the raddish (mooli) and wash them well.
- Finely grate the raddish (mooli) in a plate. To it add the chopped coriander leaves (hara dhaniya patti) and chopped green chilli (hari mirch).
- Add the lemon juice (nimbu ka rus) and mix all the ingredients well.
- Now mix in some pickle masala (achaar ka masala). You can skip this step as per your taste requirement.
- In the end, when you are ready to cook the parathas, add salt to taste in the stuffing prepared. (Salt is added in the end because salt cause the grated raddish (mooli) to ooze out its nutrients along with water, and moistens the stuffing. This will also cause a problem in rolling the parathas.)
- Prepare small balls of the dough. First roll two flat chapattis and keep aside in a plate.
- Now using a t-spoon, place enough raddish (mooli) mixture stuffing at the center of one chapatti and spread it evenly, leaving the edges.
- Place the other chapatti on top of it. Bind the edges on the two chapattis together using hands.
- Heat a tawa and grease it with ghee or refined oil. Lay the parathas onto it and allow it to cook. Flip to other side and let it cook too. Apply ghee or oil on the top side flip and repeat them same step. Flip, press and cook till both sides turn golden brown, on medium flame.
- Repeat the entire process to prepare the remaining parathas.
- Serve these parathas hot with chutney, curry or curd.
(Tips: 1. Prepare the dough and keep aside to rest while you prepare the stuffing. This will allow the dough to rest and become soft. 2. Cook on medium flame. High flame will blacken the paratha, while it will remain uncooked and hard if cooked on low flame. 3. Add salt to stuffing right before you start cooking. 4. Serve these parathas hot only.)