Mooli Paratha or grated radish stuffed Indian flatbread is another popular Punjabi vegetarian recipe. Radish Paratha is healthy and nutritious as well as awesome to tuck into.
Fresh radishes, crisp and peppery, add a zesty crunch to any dish. Paratha or Indian flatbread stuffed with grated raw radish has a lovely texture and a distinct flavour. So go ahead and add some zing to your meals with delicious garden fresh radishes.
Radish is high in water content, low in calories, full of flavour and crunchy. Radishes contain natural compounds that exhibit anti-cancer properties. Loaded with Vitamin C and high
fibre, fresh winter radishes liven up any dish.
Mooli Paratha Punjabi Style Recipe:
Punjabi Mooli Paratha is Indian flat bread with a filling of grated radish. Fluffy and filling Mooli ka Paratha taste heavenly with curd or pickle. Try this classic Punjabi way of preparing a fresh, seasonal dish that makes use of the unique flavours of fiery radishes.
How to make Punjabi Mooli Paratha:
To make Grated Radish Stuffed Indian Flatbread, peel and grate radish, chop green chillies and coriander leaves.
Take grated radish, coriander leaves, green chilli, chilli powder, cumin powder, garam masala powder and salt in a bowl and mix well.
Set aside for about 10 minutes, squeeze and extract water from the grated mooli mixture. Collect and set aside.
Take wheat flour (atta) in a mixing bowl and add the radish-water extract, 1/2 tsp salt and 1 tsp oil. Knead into a soft dough. Cover and allow to rest for 10 minutes.
Divide the radish stuffed dough into golf-sized balls. Roll out each ball into small discs and place a little grated radish filling in the centre. ; fold the disc into a half-moon.
Fold the disc into a half-moon.
Bring the paratha edges together and lightly pat down.
Dip the stuffed mooli ball in flour and roll into parathas.
Heat a tava and fry the Radish Flatbread evenly on both sides, drizzling a little oil or ghee along the edges and on top of the Mooli ka Paratha.
Mooli Radish Paratha Recipe details:
- Radish grated - 1 cup
- Green chilli – 1
- Coriander leaves – 2 sprigs
- Red chilli powder – ½ tsp
- Cumin powder – ½ tsp
- Garam masala – ¼ tsp
- Salt -1/2 tsp
- Oil/ghee for cooking
- Wheat flour - 1 cup
- Oil - 1 tsp
- Salt - ½ tsp
- Wash, peel and grate the radish. Finely chop green chilli and coriander leaves.
- In a bowl combine grated radish, green chilli, coriander leaves, red chilli powder, salt, cumin powder and garam masala powder. Keep aside for 10 minutes and squeeze out excess water from the grated radish mixture. Collect and keep aside.
- In a bowl take wheat flour, salt and oil and use the radish-water extract to knead it into a smooth dough. Cover and keep for 10 minutes,
- Divide into even sized balls and roll out each ball into a circular disc of 3 cms. Place a little radish filling in the centre of the disc and fold into a half-moon shape. Bring the edges together and gently pat down.
- Dip the radish-stuffed ball in flour and very gently roll out into parathas. Take care not to press too hard or the stuffing will ooze out.
- Heat a pan and fry the mooli paratha evenly on both sides, smearing a little oil/ghee on each surface.
- Remove when golden brown and repeat the procedure with the remaining rolled-out discs.
- Serve Mooli Paratha with curd, raita or pickle.