Radish (Mooli) Parantha( stuffed flatbread), hot off the griddle (Tawa) with melting butter swimming over its crisp, speckled surface, is comfort food on a crisp, frosty morning. ( gastronomic utopia?)There are different ways to make a parantha… 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) or dal, ketchup or even with a generous sprinkling of sugar on the top( Believe me its yummilicious). Spread some jam and roll it for kids; am sure they will love it.
A parantha 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. Paranthas flour used is finely ground wholemeal (atta) hence much more fibre and healthier than regular flour used for bread.
Stuffed Paranthas are lightly fried 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 is the dough is sealed around the top, lightly flattened with the palm against the working surface then rolled into a circle. Stuffed paranthas are not layered.
The most preferred stuffing for paranthas is mashed, potatoes (aloo ka parantha). Alternatives for stuffing are myriad; fenugreek leaves, cauliflower, Paneer (cottage cheese) or any favourite of your choice. I have seen many people roll the parantha and eat it with tea, often dipping the parantha. I am sharing the recipe and method of Radish Paranthas!
Yes, I know you must be turning your nose up but it is actually delicious. I have radish as a salad too but sad that it is available only for a couple of months a year. Radish is slightly pungent but for the parantha, you grate and squeeze out the juice, thus it loses its sting.
Recipe for Radish (Mooli) Parantha Dough
2 cups Wheat flour
1 cup Water
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.
1 Mooli/Radish grated
Salt – to taste
1 tablespoon ghee( clarified butter) for frying parantha
1/4 teaspoon Carom seeds (Ajwain)
1 chopped green chillies (optional)
Red chilli powder – 1 teaspoon or to taste
Few Fresh coriander and Fenugreek leaves chopped
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 even size. Roll them out into discs of same size. Place the stuffing in the center of one disc and place the other on top. Seal the edges carefully. Dust some flour on the work surface and roll out the stuffed parantha gently. If any juice of the radish is left it will come out at this stage and ruin the parantha, so check that your stuffing is dry. Now place the parantha on a hot griddle. Once it is cooked on one side. Flip it over. Pour the ghee over the side on top and flip it again. Fry the parantha till red and done. I do not use the ghee, but remove it from fire and add a dollop of butter!
Serve hot with yoghurt on the side and pickle of your choice. A steaming cup of tea would be the best beverage with this parantha!
This Radish (Mooli) Parantha looks delicious, doesn’t it? Hit the like button below if you agree!