Mooli/ Radish is not a very popular vegetable because of its pungent smell and strong taste. But even if you are not a fan of mooli/radish you will love this dish “Mooli/Radish Paratha”. Parathas are an authentic dish from the land of Punjab.
The most popular way of making gobi/ mooli/ aloo/ matar or any parathas other than plain paratha are by stuffing the filling in parathas dough. You can either stuff the filling in dough, or sauté the fillings and then stuff in paratha dough or knead the filling ingredients with flour and then prepare parathas. All tastes good.
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As preparing stuffing and kneading dough and then cooking paratha requires lot of time. So here’s a easy recipe for “Mooli/ Radish Paratha”.
Make sure after you grate mooli just remove the juice from it. You can use it while kneading dough.
- 2 Mooli/ Radish
- 2 Chopped green chilies
- 1.5 Cup wheat flour
- 1/2 Tsp turmeric powder
- 1/2 Tsp red chili powder (optional)
- 1/4 Tsp black caraway seeds
- 1/4 Tsp garam masala
- 1/2 Tsp cumin powder
- Salt as required
- Water for kneading
Step 1- Grate the mooli/ radish, add 1tsp salt and keep aside for 15mins and then squeeze the water from it. Mix all the ingredients and grated mooli/ radish in wheat flour and knead to a soft dough
Do not leave the dough for longer time otherwise the radish will start leaving water and the dough will become sticky
Step 3- Divide the dough into 10-12 portions and roll like roti/ paratha shape. It should not be too thin or too thick
Step 4- Heat a tawa and cook the parathas on high flame. Cook the paratha from both the sides until golden brown and apply ghee/ oil/ butter