Winter mornings are incomplete without the warmth of Mooli Paratha. This recipe is a perfect blend of spices and grated radish wrapped in wheat flour, cooked to perfection with desi ghee. It not only satisfies your taste buds but also offers numerous health benefits like boosting immunity, aiding digestion, and detoxifying the body. A true winter delight!
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Grate the mooli and squeeze out excess water to avoid soggy parathas.
Mix the grated mooli with garam masala, red chilly powder, paratha masala, salt, turmeric, and chopped coriander leaves. Set aside.
In a bowl, mix wheat atta with desi ghee and knead into a soft dough using water as needed.
Divide the dough into equal portions and roll out small discs.
Place a portion of the mooli filling in the center of the disc and fold the edges to seal.
Roll out the stuffed dough gently into a paratha.
Cook the paratha on a hot tawa, applying desi ghee on both sides until golden brown.
Ensure the mooli is properly squeezed to avoid soggy parathas.
Use fresh coriander leaves for enhanced flavor.
Cook on medium heat to ensure the parathas are evenly cooked.
Why is it important to squeeze water out of mooli?
Squeezing water out of mooli prevents the parathas from becoming soggy and helps maintain their texture.
Can I use oil instead of desi ghee?
Yes, you can use oil, but desi ghee enhances the flavor and gives the parathas a richer taste.
How can I store leftover parathas?
Store leftover parathas in an airtight container and reheat them on a tawa before serving.
Can I make the dough in advance?
Yes, you can prepare the dough a few hours in advance and store it covered to prevent drying.
What can I serve with mooli paratha?
Mooli paratha pairs well with curd, pickle, or a hot cup of tea.
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