Mooli Ajwain Parantha | How to make Mooli Ajwain Parantha

By sana Tungekar  |  16th Apr 2018  |  
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  • Mooli Ajwain Parantha, How to make Mooli Ajwain Parantha
Mooli Ajwain Paranthaby sana Tungekar
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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.

Mooli Ajwain Parantha

Ingredients to make Mooli Ajwain Parantha

  • 1 f resh medium mooli/Raddish
  • 2 cups wheat flour
  • 2tblspn oil
  • 1tspn red chilli kooti lal powder
  • 1 tspn ajwain
  • salt to taste
  • Some corriander
  • 20 grams butter of choice

How to make Mooli Ajwain Parantha

  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

My Tip:

If ok try putti g salt onlin dough kneading and the raddish/mooli without salt so its not leaving water while rolling

Reviews for Mooli Ajwain Parantha (1)

Reema Garg10 months ago

Nice one.