Mooli Paratha | Punjabi Mooli ka Paratha | Raddish Paratha

Mooli Paratha

Parathas always have a soft corner in my heart & tummy ;-) that said I also love parathas since they are a meal in itself and just a little curd/ yoghurt will do as a side and I will never complain if there is a homemade pickle to go with it. Although I made a dozen variety of parathas at home, very rarely do I get to blog them. The reason is that most parathas get either vanished, packed into lunch boxes or served for dinner. If you are a reader I got to tell you I do not click pictures for my food blog at night, all pictures are captured during the day that is the reason why recipes that you see in the pictures will have the same colour even when you try them. Raddish have many health benefits it is extremely useful to treat jaundice, protect liver and galbladder, helps lose weight and aid digestion. Helps in hydration by improving moisture level in skin and improve immune system. Now lets move on to the recipe.

Punjabi Mooi ka paratha

MOOLI PARATHA | PANJABI MOOLI KA PARATHA RECIPE

Recipe Source - Own

Prep time - 10 mins

Cook time - 10 mins

Makes - 6-7 medium parathas

Serving suggestion - spiced yoghurt or raita or pickle or dal

Ingredients

Raddish - 2 medium sized peeled, end chopped & grated fine.

Raddish leaves - 6-7 finely chopped

Salt - 3/4 tsp adjust accordingly

Oil/ ghee - 2 tbsp to knead dough + more to fry parathas

Curd/ yoghurt - 2 tbsp

Kashmiri red chilli powder - 1/2 tsp

Turmeric powder - 1/4 tsp

Chat masala - 1/4 tsp

Cumin powder - 1/4 tsp

Green chillis - 4 nos minced (discard seeds to reduce heat)

Whole wheat flour / atta - 1 and 1/2 cups + more fore kneading & rolling

Method

1. In a bowl combine together all the ingredients mentioned and mix together to form a soft pitable dough. Cover with a kitchen towel / lid and set aside for 10 minutes.

2. Knead the dough on kitchen counter top with flour for 3 minutes. Divide the dough into 6-7 balls medium sized. 

3. Dab more flour on each of the dough balls and flatten using a rolling pin. Make into into thick discs not too thin or too thick.

4. Repeat the same until you have flattened all the dough balls into discs.

5. Heat a skillet to medium heat, add 1 tsp oil and place the disks and fry into parathas, flip sides after every 2 minutes until you see brown spots on the surface of the parathas. 

6. Serve warm with yoghurt or your favourite dal.

Raddish Paratha

COOKS WISDOM

TIP 1

1. Adding yoghurt/ curd to form the dough gives soft parathas, make sure you add it. You can adjust the spices as per your liking and taste. Other vegetables that can be added are carrots or even cooked potato as a stuffing.

TIP 2

2. Kneading dough makes sure that the masalas or spices used are well blended. I have used 4 small green chillis to spice the parathas you can reduce or skip them.

TIP 3

3. Parathas can be fried with ghee for more richness.


OTHER INDIAN FLAT BREAD RECIPES

RAGI CHAPPATHI
ALOO PARATHA 
METHI THEPLA
ACHARI PANEER PARATHA
WHEAT PAROTTA / LAACHA PARATHA