Tuesday, 28 July 2015

Mooli Paratha !


Finally a Paratha recipe in the blog.. after 150 recipes.. I know its too late.. But better late than never.
Firstly I didn't want to make Parathas with the so low quality wheat flour that I bought from a local store here unknowingly. It was so worse that my rotis were not coming out well and there was no question of Parathas. So I was waiting for it to get over and just got a new pack of Indian brand Atta.
Coming to Mooli Paratha, people prepare it in many ways, some stuff it raw, some saute it and then stuff. I prefer to saute it well and then stuff as I cant take the raw smell of Mooli in case it is not cooked inside. And when it comes to rolling out stuffed Parathas , I am certainly a naive at this and I take lot of time still ending up in Parathas that are not perfectly round.
So I prefer this method that is easy to roll securing the filling and it is quick too. Most importantly I can stuff a lot of filling in this way and it is spread evenly all over the paratha.


INGREDIENTS (Makes 2 Large Parathas)
  • 1 cup Wheat Flour
  • 1/2 tsp salt (for the flour)
  • 3/4 cup Grated Radish (Mooli)
  • 1 tsp oil
  • 1 tsp Jeera (Cumin Seeds)
  • 1 chilli (Finely chopped)
  • 1/2 tsp Grated Ginger
  • a pinch of hing
  • 1/2 tsp Chilli Powder
  • 1/4 tsp Tureric Powder
  • 1/2 tsp Garam Masala
  • salt as needed (for the stuffing)
  • 1/2 tsp Amchur (optional) (I didnt use)
  • fistful coriander leaves (chopped)

STEPS
  • Take the flour and salt in a bowl.
  • Grate the radish and squeeze it well to remove the liquid.


  •  Use the liquid from radish to knead the dough adding extra water if necessary.
  • Rest the dough for 15 - 30 minutes and meanwhile prepare the stuffing.
  • Heat oil in a pan and add Jeera, hing followed by Chilli and Grated ginger.


  • Then add grated radish and saute for a minute.
  • Add the spice powders, salt and saute for another 1 - 2 minutes and turn off stove. 
  • Add chopped dhaniya and mix well. Allow the mixture to cool.

  •  Divide the dough into 4 equal parts.
  • Roll them all into flat circles /discs.
  • Place 2 - 3 tbsp of filling on one flat disc.

  •  Spread them around leaving less than inch space around the edge. Apply little water around the edges.
  • Cover it with another rolled out dough as shown and seal the edges well.
  • Now again with the rolling pin roll it gently to smoothen it and make it thin and even.
  • Repeat the same process with the other two rolled out dough discs.

  •  Place them on a hot greased tawa and cook for 1 minute and then flip over and cook again until brown spots appear on the surface. 
  • Brush them with ghee / butter / oil while cooking.
  • As they are extra large paratas I cut them into wedges and then served with pickle and curd.

 NOTES

  • Sauting the radish filling on pan with masalas is optional and you can just mix the spices with raw grated radish and use it as filling.
  • And again, rolling out parata the other way , where you stuff the filling in one part of dough and roll it out carefully is a bit time consuming for me and I prefer this way as you can keep lot of filling and the filling is spread evenly too.
  • If you still feel both the ways are difficult for you , then just mix the filling with the flour and knead everything together and make paratas :)



With Love,

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