Mooli Paratha

Difficulty: Difficult | Prep Time: 30 mins | Cook Time: 30 mins| Yield: 12 pieces


For the Filling
400 gms of Mooli (Raddish)
½ tsp Garam Masala
½ tsp Cumin Seeds
1 tsp Cumin Powder
½ tsp Red Chillie Powder
3 Green Chillies
2 tbsp Coriander Leaves
Salt to taste

For the Paratha
3½ cups Madia (Flour)*
¾ tsp Salt
1½ tbsp Oil
12 tsp Oil for Frying
12 tsp Ghee (Clarified Butter)
Salt to taste


  1. Peal and finely grate the raddishes and mix about a tsp of salt and leave aside for 10-15 mins.
  2. In the meanwhile chop the green chillies and the coriander leaves.
  3. Also you can prepare the dough while we wait for the radish to soften a little and the extra water comes out.
  4. Now in a bowl, take 3 cups of the maida and the salt and mix well. The rest of the maida will be required to roll the parathas.
  5. Then add the oil and evenly rub it into the flour.
  6. Now knead this flour with warm water and knead it into a soft dough. The dough should be soft but not sticky. It's easier to stuff the parathas if the dough is soft.
  7. Cover this with a cling film or a wet cloth till the filling is ready.
  8. Once about 15 mins is over since you have set the raddishes aside, squeze out the water from it properly and put them in a separate bowl.
  9. Mix all the ingredients of the filling to it.
  10. Add the salt according to your taste and mix well. Ensure that the salt is a bit on the higher side as this would give a better taste to the parathas.
  11. Now divide the dough and the filling into 12 equal portions.
  12. Rolling between your palms make smooth round balls of the dough first and then flatten them by applying pressure between your palms and with your fingers.
  13. Now place a portion of the filling at the center and cover it with the dough. Ensure that the filling is in the center and the opening is sealed properly. Roll it between ur palm and flatten slightly. Repeat for the rest. [Refer image shown in Aaloo Paratha]
  14. Roll each of these in a little flour.
  15. Now sprinkle some flour on a flat surface and with a rolling pin, roll each of them into about 7” diameter round and ¼” thick discs. While rolling, the pressure should applied evenly and gently or else the filling may tend to come out of the parathas. In such case, sprinkle some flour on those areas.
  16. In a small bowl, mix the ghee with the oil for frying and keep it aside.
  17. Heat pan and first dry roast each of the parathas on medium heat till they are a little brown on both the sides.
  18. Once the parathas are roasted, in the same pan add 2 tsp of the oil and ghee mixture and place one paratha at a time into the pan again. Shallow fry the paratha on both sides for 1-2 mins. Repeat for the rest of the parathas.
  19. Serve with achaar(pickle) and plain curd.
*You may also use wheat flour instead of plain flour. In that case you need not add the oil in the dough.

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