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Photo of Mooli Ajwain Parantha by Sana Tungekar at BetterButter
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Mooli Ajwain Parantha

Apr-16-2018
Sana Tungekar
20 minutes
Prep Time
15 minutes
Cook Time
2 People
Serves
Read Instructions Save For Later

ABOUT Mooli Ajwain Parantha RECIPE

Any Punjabi household breakfast brunch or a full lunch too Mooli Parathas are a rage.Grated fresh Raddish,some Ajwaiin salt and zeera with little of kooti laal mirch is the tasteful filling prepared for paranthas.Add some fresh corriander and enhance taste.

Recipe Tags

  • Veg
  • Medium
  • Everyday
  • Punjabi
  • Shallow fry
  • Sauteeing
  • Breakfast and Brunch
  • Vegan

Ingredients Serving: 2

  1. 1 f resh medium Mooli/Raddish
  2. 2 cups wheat flour
  3. 2tblspn Oil
  4. 1tspn red chilli kooti lal powder
  5. 1 tspn ajwain
  6. Salt to taste
  7. Some corriander
  8. 20 grams butter of choice

Instructions

  1. Make dough of wheat flour a little tight add in 1tblspn oil and 1/2tspn salt too
  2. Now grate the Raddish/mooli ,1tspn salt ,keep 2 minutes squeeze water out again
  3. Add the red chilli ajwain to the Raddish now
  4. Make small portions of dough and keep ready too
  5. Now start rolling the portion balls of the dough poori size
  6. Keep the filling of Raddish here in each portion of rolled poori
  7. Close with other poori
  8. Roll lightly and place on hot tava to shallow fry parantha
  9. Now roast both sides golden. With applying oil smearing these
  10. Make all portions similarly into paranthas
  11. Roast well enjoy hot with butter of ur choice curds or and Aachaar/pickles
  12. Open halves to let steam pass

Reviews (1)  

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Reema Garg
Apr-22-2018
Reema Garg   Apr-22-2018

Nice one.

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