Mooli Paratha or mooli ke paratha is among the popular paratha recipe making in couple of ways, Personally, i make mooli ke parathe in 3-4 various ways now is among the most easy approach to causeing this to be muli paratha. We are able to mooli paratha either by stuffing method or add everything with flour making paratha and for both it taste scrumptious, I select the technique for the way enough time I've in hands not to mention on my small mood :)
I make mooli paratha rarely, mostly radish gets into making radish sambar or radish dal or just I make salad by using it. I needed to publish mooli paratha recipe for any lengthy some time and I actually do have another way of mooli paratha pictures too beside me but did not occur to publish for many unknown reason. This time around I managed to get for supper together with cucumber raita and required pictures in order to share the recipe.
Stuffed mooli paratha can be created differently where we prepare the radish with spices after which perform the stuffing, that version might be I'll publish a while for the time being love this particular easy mooli paratha punjabi way and relish it.
Paratha created using radish and spices stuffing.
Ingredients:
-
For Stuffing
- 2 Large - Radish/Mooli
- To Taste - Salt
- 1 Large - Onion
- four to five - Eco-friendly Chilies
- 1/4 Cup - Chopped Coriander Leaves
- 1/2 teaspoon - Cumin Powder [optional] For Dough
- 4 Cups - Wheat Flour/Atta
- 1 teaspoon - Salt
- 1 tablespoons of - Oil
- 1/2 teaspoon - Carom Seeds/Ajwain
- 1/2 teaspoon - Nigella Seeds/Kalonji
- To Prepare Paratha - Oil
Method:
- Wash and cop radish mind, peel and grate it. Inside a large bowl or plate add grated radish, salt mix well and aside for 15 mins more if needed. Every 5 mins squeeze out water from radish and collect inside a bowl, squeeze radish whenever possible. Meanwhile finely chop peeled onion, eco-friendly chilies, coriander leaves.
- Mix onion, eco-friendly chilies, coriander leaves, cumin powder with radish well. Just make certain there is no water comes whenever you squeeze radish before adding other ingredients.
- Inside a large bowl take flour, salt, 1 tablespoons of oil, carom seeds, nigella seeds (if using) and blend well, add water (which we squeeze from radish) in small quantity making smooth pitiable dough. (Increase the water apart from radish water as needed.)
- Divide dough directly into 9 to 10 portions making smooth balls. Take one ball and flatten it between palms or roll into small roti as with picture below.
- Add 1-2 tablespoons of radish stuffing, bring all of the edges together to close the ball. Seal the ball well and take away any excess dough from top if needed and flatten it again carefully.
- Roll in medium size paratha lightly without adding an excessive amount of pressure. Heat a tawa and put folded paratha in medium heat, prepare until small bubbles begins to appear switch paratha and apply ghee or oil throughout. Switch the paratha again and apply ghee or oil, prepare both sides 30 secs to some min or until both side light brown patches seems. Repeat same for remainder of parathas.
- You need to squeeze all of the water from radish, ensure that it stays for 30 minutes to some hour as needed to squeeze water well.
- Roll paratha lightly if out stuffing will begin to emerge.
- When your stuffing is prepared, begin to make paratha otherwise radish will begin to release water.
- Roast parathas with ghee for added flavor :)
Scrumptious, mooli paratha with cucumber raita.
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