[fb_button]Radish or mooli parathas are the tastiest of all the parathas I have eaten. Although radish is very nutritious, people often avoid it due to its pungent odor. If covered well when raw and cooked with the right amount of spices, it can make very tasty dishes without being too pungent.
Getting these parathas right without making a mess can be tricky at times. I had to make them a couple of times before I could understand the trick of making them without letting the stuffing break out. Before placing a ball of stuffing on the rolled dough, make sure to squeeze out all the liquid from it (i.e. the stuffing ball). And then, when sealing the rolled dough, make sure that there are no air pockets trapped in it. The trick to get them right is to be very gentle and be generous with the dusting flour.
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Mooli Paratha | Radish Stuffed Indian Flatbread Recipe
(makes seven)
Preparation time: 40 minutes
Cooking time: 40 minutes
Ingredients
1 medium sized white radish, peeled and grated
1.5 cups whole wheat flour (atta)
1 tsp cumin seeds
1 tsp oil
A pinch of asafoetida (hing)
1/4 tsp turmeric powder
1/2 tsp red chili powder
1/2 tsp cumin powder
1/2 tsp coriander powder
1/4 tsp dry mango powder/amchoor
1/4 tsp garam masala powder
1 tbsp finely chopped cilantro
1 tbsp oil or ghee for cooking the parathas
Salt to taste
Method
For the stuffing
Add 1/4 tsp salt and turmeric powder to the grated radish and marinate for 30 minutes. Squeeze all the water from the radish and set aside. Save this water for making the dough. Heat 1/4 tbsp oil in a wok on medium heat. Add cumin seeds and asafoetida. Add the squeezed radish, cilantro, red chili powder, cumin, and coriander powders and mix well. Let it cook without the lid for another 15 minutes until the mixture becomes completely dry. Add dry mango powder and garam masala powder, and adjust salt. Mix well and let it cool.
For the dough
Take the wheat flour in a large bowl and make a pliable dough using the water saved from the squeezed radish. Do not add salt as this water is salty enough. Cover the dough and set aside for 30 minutes.
Divide the dough into seven lemon sized balls. Roll them into small (about 3 -4″ diameter) discs using a rolling pin. Fold these discs to form a pouch as shown in the picture above. Take about 1 tbsp of the cooled stuffing and squeeze it again to remove any excess liquid. Place this stuffing in the center of the pouch and seal well. Before sealing, ensure that there are no air pockets in the pouch. Roll this into 6″ parathas. Use sufficient flour for dusting and be gentle. Use of excess pressure will cause the stuffing to break out and it can become very messy.
Heat a griddle on medium to medium-high heat. Cook these parathas on both sides until brown spots appear. If desired, apply a little ghee or oil while cooking. Serve hot with raita and pickle.
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