Mooli Ke Parathe is a an utterly delicious Indian bread stuffed with spicy mooli (radish) filling and then cooked on flat griddle. It is, then shallow fried either wth ghee or oil and even butter. Serve this ultimate Punjabi Mooli Ke Parathe with some curd and pickle on the side. Also, do not forget to top the paratha with the blob of a butter to enjoy it thoroughly 🙂
So, I thought of just posting recipes related to the winter. We all are very well experiencing the chilled weather and why not just fill ourselves with weather correspondent dishes. And, so up here on the blog today is the very famous north-Indian delicacy Mooli Ke Parathe.
Visiting to the north of India is like entering into the world of various types Parathas. Mooli Ke Parathe followed by Aloo, Gobi, Matar, Dal, and Paneer with Dahi (Yoghurt), Achaar (Pickle) and greased with either Butter or Clarified Butter (Ghee). The golden fried parathas with lip-smacking filling is something one can’t ever miss. And especially the one’s living far away from their homes will totally be getting what I tried expressing here.
Mooli Ke Parathe for breakfast is an excellent start to a healthy day, you may opt for less ghee/butter if you wish. That amazing crisp, delicious Mooli stuffing inside is something one may delay their work or rush back soon just to finish the entire paratha, Lol !
Radishes (Mooli) contains fiber, potassium as well as good amounts of copper, vitamin B6, magnesium, manganese, and calcium. Whenever I make Mooli Ke Parathe, I make the filling in good amount and not limited because we Indians just cannot get up from the dining table eating just one paratha. And I am not kidding at all :p
Now, coming down to the ingredients for our Mooli Ke Parathe, I’ve used Mooli (Radishes), Green Chilies, Ajwain, Red Chili Powder, Coriander leaves, Heeng (Asafoetida), Pudina (Mint leaves) for stuffing. And, for our paratha dough I’ve taken Whole Wheat Flour, Salt and Water to knead. The ingredients are very easy available everywhere and for Asafoetida, you may get it in local grocery stores or super markets. It is extremely beneficial for health as it avoids unnecessary stomach congestion.
Moreover, when you mix grated radish with salt, the water oozing out is put to such a great use. Just that, you add it to the the dough and knead it well. This way all the nutrition and the flavour get’s into the paratha, enhancing its taste to notch above.
Futhermore, If you wish to give these Mooli Ke Parathe to your young one for their lunch, then you may prepare the stuffing at night itself. There’s absolutely no obligation to make it fresh and so. Besides, if you have the stuffing left after you are done making all your Mooli Ke Parathe just simple preserve the leftover stuffing in an air tight container and store it in your freezer. Afterwards, you may simply make these tendering Mooli Ke Parathe whenever you wish.
In addition, you may crisp these Mooli Ke Parathe if you want, I often make them crisp. Since, I like the outer surface to be crunchy and inner stuffing be soft. Serve it with mixed vegetable pickle or any of your choice, grease it with delicious butter and serve them immediately after taking them off from the pan.
So, here it was one amongst many winter delicacy, quickly now scroll down for the Ingredients and the method J
3 cups, Mooli (radish) grated
2 green chilies, very finely chopped or coarsely crushed
1 teaspoon, Ajwain (carom seeds)
½ teaspoon, red chili powder
¼ cup, coriander leaves, tightly packed, finely chopped
A pinch of Heeng (asafoetida)
2 tablespoons, Mint, very finely chopped
Salt to taste(Make sure you add salt accordingly as there’s salt in dough as well)
2 cups, whole wheat flour
Salt to taste , if needed
Water for kneading
Ghee or oil for frying the parathas.
In a bowl, mix mooli and salt and keep it aside for 15 minutes.
After 15 minutes, squeeze the water completely from the mooli, do not discard the water.
Cover and keep the mooli aside.
Now, in another bowl, take 2 cups of Atta, add the squeezed mooli water and mix.
Gradually, add some water to the Atta and knead it to nice and soft and smooth dough.
Cover and allow it to rest for 10 minutes.
Now add green chilies, ajwain, red chili powder, coriander leaves and pinch of heeng to the grated mooli. Mix well.
Now, divide the filling and dough into equal parts depending upon the size of the paratha you want to make.
Take one ball of the dough. Roll it out into small circle. Then take the rolled circle in your palm and place the one portion of mixture into it.
Now, bring all the edges together and seal it well to form a stuffed ball.
Now, on the floured surface, gently press the stuffed ball and roll out into a uniform paratha.
If the paratha is sticking to the surface while rolling, you can apply a little more flour.
Do not apply too much pressure at one place else the paratha will tear and stuffing will come out.
Place it on the hot griddle and allow it to get brown spots on the lower side. Flip it and repeat for the other side. Apply ghee, butter or oil and fry till you get nice brown spots and parathas are cooked well.
Repeat the same for all the parathas
Serve it with butter curd and pickle. Enjoy