Punjabi Mooli Paratha Recipe

Punjabi Mooli Paratha Recipe

Today I am making Punjabi Mooli Paratha Recipe, coz in the winter season, you get good quality & sweet radishes & there’s the least pungency in these radishes & and the parathas turn out good. Firstly, I will show you how to properly make the filling, how to squeeze out water, & get a delicious filling & secondly, while rolling these parathas, a lot of people find difficulty as the paratha opens up & the filling spills. I’ll show two methods to roll parathas; one is very simple for those who find it very difficult to roll them perfectly, which can be used not just for radishes but also for other kinds & is an easy method. And then to top the paratha with butter is a joy to enjoy. First, mooli paratha, we have to knead the dough, so let’s do that.   

Today, we are making paratha, and since my childhood, amazing parathas have been made at home. Paratha mad in Punjabi households is delicious. At home, many varieties of paratha are cauliflower, potatoes, mixed vegetables, radishes, peas, etc. I’ve made a lot of parathas in a blog before.

 

 

ABOUT Punjabi Mooli Paratha Recipe

Mooli paratha is another favorite paratha recipe from the land of Punjab. These delicious radish flatbreads are usually served as breakfast in Punjabi homes.

Mooli is the Hindi word for radish. Paratha is an unleavened flatbread made with whole wheat flour. Since this paratha is made with savory radish stuffing, it is called mooli paratha. I share a family recipe that we have been making for ages.

https://foodifire.com/instant-rava-idli-recipe/

There are two ways to make this paratha. Either the stuffing is encased between 2 layers of the dough. Or the stuffing is mixed with the flour and kneaded into a dough. I shared the first version which is how it is traditionally made.

To make this Punjabi Style Mooli ka paratha we use white radish or daikon. Ensure to use radish that is fresh and tender.

If the radish roots are hard and fibrous then it will not be easy to grate them. The taste of the radish paratha made with fibrous and dense radish roots is not that great.

While making muli paratha squeeze the juice from the grated mooli, otherwise, the paratha might break.

You can also use this mooli juice to knead the dough for making paratha. Otherwise, the method to make this paratha is the same as we make any other stuffed parathas.

You can roast them with ghee (clarified butter) or oil. Just make sure to roast the paratha well.https://foodifire.com/instant-rava-idli-recipe/

Usually, In Punjabi homes, mooli paratha is served with butter or curd or pickle of your choice. Since we add green chilies in the paratha a cup of hot tea also goes well with them. They are not only delicious but also very filling.

 

https://www.youtube.com/watch?v=hMm8OmqXr7M

Ingredients:

• •  Dough WHEAT FLOUR 2 CUPS

• • SALT A PINCH

• •  WATER | AS REQUIRED (ADD GRADUALLY)

• •  OIL | 1 TSP

• •  Filling RADISH | 2 NOS.

• •  SALT | A PINCH

• •  GINGER | 1 INCH (CHOPPED)

• •  GREEN CHILLI | 2 NOS. (CHOPPED)

• •  FRESH CORIANDER A HANDFUL (CHOPPED)

• • SALT | A PINCH

• • BLACK SALT A PINCH

• • DRY MANGO POWDER | 1/2 TSP

• •  CORIANDER POWDER | 1 TSP

• •  KASHMIRI RED CHILLI POWDER | A PINCH

• •  CAROM SEEDS | 1/2 TSP (CRUSHED)

• •  For cooking the paratha WHEAT FLOUR

• • GHEE | AS REQUIRED

Method

• • Add the wheat flour and salt to a bowl and mix well. Then add water as required and mix well with your hands. Once all the dry flour combines, knead it to form a semi-soft dough. Then add the oil and knead it again until the oil is incorporated.

• • Once the dough is ready, drizzle a few drops of oil over its surface and cover it with a damp cloth. Let the dough rest for half an hour.

• • To make the radish filling, cut the leaves of the radish (you can use these to make a nutritious sabzi, don’t throw it away), peel them & further grate them using a large hole grater.

• • Add the pinch of salt to the grated radish & mix well, let it rest for a few minutes then squeeze out all the excess water in the radish & transfer it into a bowl.

• • Add the ginger, green chili & all the remaining ingredients of the filling & mix well, let the filling rest for a few more minutes at this stage & squeeze out more moisture.

• • To shape the paratha, take a portion of the dough & form it into a roundel then press it slightly, further form it into a bowl-like shape by using your thumbs & rotating it.

• • Then fill it with a generous amount of the radish filling & carefully bring the edges of the dough together to seal it, make sure to pinch out the excess dough.

• • Further, coat the stuffed dough ball with dry wheat flour & then roll it out into a semi-thin paratha using a rolling pin, dust wheat flour as required.

• • You can also shape it in an alternate method, form two roundels of the dough & roll them into thick discs, making sure to keep one disc slightly larger than the other.

• • , place the stuffing on the smaller disc and the other disc on top, seal the edges, flip it, and roll it into a paratha. To cook the paratha, heat the tawa well, add the ghee, andThen place the stuffing on the smaller-sized disc & place the other disc on top, seal the edges, then flip it & roll it into a paratha. To cook the paratha, heat the tawa well, add the ghee & wipe it off using a clean napkin or paper towel.

• • Then place the paratha on the tawa & cook it by pressing the paratha with a napkin while continuously rotating, cook the paratha from both sides over a high flame.

• • Further, apply ghee to the paratha & cook it briefly until light golden brown over medium to low flame.

• • Your mooli ka paratha is ready, serve it hot with white butter, pickle & curd.