Mooli (white raddish) ka paratha | How to make Mooli (white raddish) ka paratha

By Aameena Ahmed  |  18th Jan 2016  |  
5 from 6 reviews Rate It!
  • Mooli (white raddish) ka paratha, How to make Mooli (white raddish) ka paratha
Mooli (white raddish) ka parathaby Aameena Ahmed
  • Prep Time

    15

    mins
  • Cook Time

    5

    mins
  • Serves

    3

    People

219

6

About Mooli (white raddish) ka paratha Recipe

Mooli paratha is great way to relish on white radish

Mooli (white raddish) ka paratha

Ingredients to make Mooli (white raddish) ka paratha

  • For Dough:
  • wheat flour – 2 cups
  • salt – to taste
  • oil – 4 tbsp
  • water – enough to make a soft dough
  • Stuffing:
  • radish/Mooli grated – 250gms
  • Ajwain (carom seeds) – 1/2 tsp
  • green chillies – 3 finely chopped
  • jeera powder – 3/4 tsp
  • coriander powder – 3/4tsp
  • red chilli powder – 1/2tsp
  • salt – to taste

How to make Mooli (white raddish) ka paratha

  1. Mix wheat flour, salt and oil. Knead till the mixture turns crumb. Slowly add water and make soft dough. Keep this covered for 15 min. Meanwhile, remove the skin of the mooli using a peeler and wash thoroughly.
  2. Now grate mooli in food processor or grater. After that squeeze off all the water from the grated mooli as much as you can and take it in a bowl.
  3. To this add all the spices mentioned under list of stuffing along with green coriander and keep aside.
  4. Now take a lemon size dough ball and roll it out into a small circle using dry flour and then take equal amount of dough to make another circle.
  5. Spread stuffing on one side of the circle leaving the sides. Grease the sides with little water or oil and then place another circle on it and press the sides. Now using a rolling pin, roll out the paratha little bigger.
  6. Heat a tawa on stove top and place the paratha on the tawa, after its cooked one side then flip on the other side.
  7. When the paratha is cooked on both the sides, apply a teaspoon of oil on both sides and cook till golden brown on both side and serve hot with pickle or curd.

My Tip:

Make sure you squeeze out all the water from mooli before mixing the spices for a flavorful and firm paratha. After the stuffing is placed, do not put pressure while rolling out.

Reviews for Mooli (white raddish) ka paratha (6)

Sampa Sharma2 years ago

Nice..
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Bindiya Sharma2 years ago

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kiran nayan2 years ago

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Sonal Thakkar2 years ago

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Mona Jain3 years ago

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Sheeba Bedi3 years ago

Nice recipe :D
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