Mooli Paratha | Sanjeev Kapoor Khazana

Delicious paranthas stuffed with grated mooli mixture. A popular breakfast recipe in Indian households.

MOOLI PARANTHA

Ingredients

2 medium white radishes, peeled and grated
1½ cups whole wheat flour
Salt to taste
2 teaspoons oil
1 teaspoon carom seeds
1 teaspoon chopped green chilli
1 tablespoon chopped fresh coriander leaves
1 teaspoon red chilli powder
Ghee for roasting

Method

1. Take radish in a bowl. Add salt, mix and set aside for 10-15
minutes. Squeeze out the excess water and transfer the radish
in another bowl.
2. To the radish water, add wheat flour, salt, oil, some water and
knead into a stiff dough. Cover with a damp muslin cloth and
set aside for 15 minutes.
3. To make stuffing, combine carom seeds, green chillies, chopped
coriander, salt and chilli powder in the bowl withgrated radish
and mix well.
4. Divide the dough into equal portions. Roll out the portions to
small discs, add a portion of prepared stuffing in the centre, seal
the edges and lightly roll outinto thick paranthas.
5. Heat a non-stick tawa. Place the prepared paranthason it and
roast, basting with ghee, till evenly done from both sides.
6. Serve hot.

Preparation Time:30-40 minutes
Cooking Time: 15-20 minutes

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