Mooli Ka Parantha
A spicy mix of radishes and spices stuffed in whole wheat dough, which is flattened and pan-fried till golden and crispy. A filling and delicious breakfast served with yoghurt, butter and pickle.
Equipment
- Mixing bowl
- Grater
- Pan
- Knives and Cutting Board
Ingredients
- 3 Cups Grated Radish
- 2 Cups Whole Wheat Flour
- 1 tsp Carom Seeds (Ajwain)
- 1 tsp Salt
- ⅓ tsp Turmeric Powder
- ½ tsp Red Chilli Powder
- 2 Green Chillies; finely chopped
- ½ tsp Cumin Powder
- 1 tsp Coriander Powder
- 3-4 tbsp Finely chopped Fresh Coriander leaves
- Mustard Oil/Ghee for frying
Instructions
- Wash and peel the radish and grate it.
- Squeeze out all the water from it.
- Combine this water with whole wheat flour to knead a smooth dough. Cover and rest this dough for about 15 minutes.
- Transfer the grated radish to a pan and cook it on high heat. Mix it from time to time. This step is done to remove all the moisture from the radish.
- Add carom seeds. Mix well.
- Once it looks dry, remove it from heat and transfer it to a plate or a mixing bowl. and let it cool completely.
- Once the mixture is cooled, add salt, turmeric powder, red chilli powder, cumin powder, coriander powder, green chillies and coriander leaves.
- Mix well. Radish stuffing for the parantha is ready.
- Now, heat a pan to medium heat.
- Take 2 equal-sized portions of the dough. Round them and roll them as thin as possible. Both should be rolled to the same size and thickness.
- Then, spread a portion of the stuffing mixture evenly on one rolled dough/.
- Cover with the other. Match the edges and press and seal them.
- Using a rolling pin and dry flour, gently roll and flatten to a round shape.
- Put this on the pan.
- After about 10-15 seconds, flip it.
- Then drizzle oil/ghee along the edge and on the surface of the parantha and fry it till it is golden brown and crispy.
- Serve hot with butter, pickle and yoghurt.