Stuffed Mooli (Radish) Parathaby Leena Kohli (@leenakohli)
Stuffed Mooli (Radish) Paratha is a popular Indian flatbread that is easy to make and flavoured. The dough is made from whole wheat flour, oil, and water, while the stuffing is prepared by sautéing grated radish, ginger, green chillies, and spices. Curry leaves and dried mint leaves are added to the mixture to give it a unique and refreshing taste.
For the Dough
- 2cupWhole Wheat Flour
- 1tbspVegetable Oil
- Water (as required)
For the Stuffing
- 2Radish (medium-sized)(washed and grated)
- 1tspBlack Mustard Seeds
- 1/4tspTurmeric powder
- 10Curry leaves (chopped)
- 1/2tspGinger (chopped)
- 2Green Chillies (chopped)
- 1/4tspRed Chilli Powder
- 1tspCarom Seeds (Ajwain)
- 1tspDry Pomegranate Seeds (Anardana)(ground)
- 1tspCoriander Powder (coarse)
- 1/2tspGaram Masala
- 1/2tbspMint Leaves (dried)
- 3tbspOil/Ghee (for brushing the parathas)
For the Dough
In a large mixing bowl, add whole wheat flour and gradually add water while mixing gently with your hands. Knead the flour for 5 minutes to form a firm, smooth dough. Let the dough rest for about 10 minutes.
Brush the dough with oil and knead again for 1-2 minutes to bind the oil into the dough. Cover the dough with a damp cloth and leave it aside to rest for 10-15 minutes.
For the Stuffing
Using a grater, shred the radish into a bowl. Then, squeeze out any excess water from the grated radish and set it aside.
In a pan, heat oil over medium heat. Add black mustard seeds, turmeric and curry leaves. Saute until the mustard seeds start to splutter.
Add grated radish and saute for 2-3 minutes. Remove the radish mixture from the heat and let it cool down.
Add chopped ginger, green chillies, red chilli powder, carom seeds (ajwain), dry pomegranate seeds (anardana), salt, coriander powder, garam masala and mint leaves. Mix well to combine and set aside.
Divide the dough into equal portions and shape them into balls.
Take one ball of dough and roll it into a small circle using a rolling pin. Place a portion of the prepared stuffing in the centre, bring all the dough edges together, and seal them to form a ball.
Dust some flour on the stuffed dough ball and roll it out gently into a circular paratha.
Heat a tawa or griddle over medium heat. Once it's hot, place the rolled-out paratha on it.
Cook the paratha for a minute or until it starts to puff up. Flip it and apply oil or ghee on the cooked side.
Flip it again and apply oil or ghee on the other side. Cook the paratha until both sides are golden brown.
Repeat the same process with the remaining dough and radish mixture to make more stuffed parathas.
Serve the hot and delicious Mooli Stuffed Paratha with yogurt, butter, or pickle.
Tips & Tricks
Apply oil or ghee generously on the parathas to ensure they don't dry out while cooking.
Don't overstuff the parathas, as it can cause them to tear while rolling or cooking. Keep the stuffing moderate and evenly spread across the paratha.
I used dried mint leaves for this recipe, but you can also use freshly chopped ones for a stronger flavour.
The number of servings for this recipe may vary depending on the size of the paratha you make.
Store any leftover dough in an air-tight container in the refrigerator and use it within 2-3 days.
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