Radish or Mooli ka Paratha

Radish or Mooli ka Paratha

Stuffed Flatbread- Radish or Mooli ka Paratha hot off the griddle (Tawa) with melting butter swimming over its crisp, speckled surface, is comfort food on a crisp, frosty morning. (gastronomic heaven) There are different ways to make a paratha; layered, triangular like my mom would make, stuffed, plain, with leftover sabzi or dal. You can eat them with yoghurt on the side, any pickle of your choice, with a little sabzi ( vegetable curry) or dal, ketchup or even with a generous sprinkling of sugar on the top (Believe me, it’s yummilicious). Spread some jam and roll it for kids; am sure they will love it.

A paratha is a flatbread that is the staple breakfast all over North India; famous more in the state of Punjab, where wheat is grown abundantly. Paratha means layers of cooked dough and they are thicker and larger than plain roti. Paratha flour used is finely ground wholemeal (atta) hence much more fibre and healthier than regular flour used for bread.

We lightly fry these studded parathas- using two discs of stuffed dough sealed around the edges or using a single disc of dough in which a ball of filling is placed and we seal the dough around the top. It is lightly flattened with the palm against the working surface, then rolled into a disc. Stuffed parathas are not layered.

Types of Parathas

The most preferred stuffing for parathas is mashed potatoes (aloo ka paratha). Alternatives for stuffing are myriad; methi or fenugreek leaves, cauliflower, Paneer (cottage cheese) or any favourite of your choice. I have seen many people roll the paratha and eat it with tea, often dipping the paratha. I am sharing the recipe and method of Radish Parathas!

Yes, I know you must be turning your nose up, but it is actually delicious. I have radish as a salad too but it’s sad that it is available only for a couple of months a year. Radish is slightly pungent but for the paratha, you grate and squeeze out the juice, thus it loses its sting.

Recipe for Radish or Mooli ka Paratha Dough

Ingredients

2 cups wheat flour

1 cup Water

Method:

Take wheat flour in a heavy, shallow dish or plate. Now slowly add some water and begin gathering the dough. Then knead the dough for some time. The dough needs to be soft and pliant. Cover with a napkin and keep aside till you get the stuffing ready.

Paratha Stuffing

1 Mooli/Radish grated

Salt – to taste

1 tablespoon ghee (clarified butter) for frying paratha

1/4 teaspoon Carom seeds (Ajwain)

1 chopped green chillies (optional)

Red chilli powder – 1 teaspoon or to taste

A few Fresh coriander and fenugreek leaves chopped

Butter

Yoghurt

Pickle

METHOD

Grate the radish and place it in a thin muslin cloth and squeeze out all the juice.

The juice can sting your hands, so please be careful. Now remove the grated radish in a bowl and add the salt, carom seeds, chilli powder, green chilli, coriander and fenugreek leaves and mix.

Take the prepared dough and make two balls of an even size. Roll them out into discs of the same size. Place the stuffing in the centre of one disc and place the other on top. Seal the edges carefully.

Roll it Out

Dust some flour on the work surface and roll out the stuffed paratha gently. If any juice of the radish is remaining, it will come out at this stage and ruin the paratha, so check that your stuffing is dry. Now place the paratha on a hot griddle.

Once it is done on one side, flip it over. Pour the ghee over the side on top and flip it again. Fry the paratha till red and done. I do not use the ghee, but remove it from the fire and add a dollop of butter!

Serve hot with yoghurt on the side and a pickle of your choice. A steaming cup of tea would be the best beverage with this paratha!

This Radish or Mooli ka Paratha looks delicious, doesn’t it? Hit the like button below if you agree!