Stuffed Mooli Parantha is a great breakfast in winters when mooli or radish is in abundance and hot breakfast is in demand. As per Ayurveda, soft muli/radish is good for liver and helps in digestion. Hard muli increases all three doshas. Milk should not be consumed after eating muli and urad dal should not be eaten with muli.
|Preparation Time:||30 minutes|
|Gehun ka aata (wheat flour dough)||Of 1 cup wheat flour|
|Mooli (radish)||2 medium (about 3 cups grated coarsely)|
|Chopped green chilies||2-3|
|Red chilli powder (lal mirch)||1/2 tsp|
|Ajwain (carom seeds)||3/4 tsp|
|Garam Masala||1/2 tsp|
|Fresh coriander leaves||1/8 cup chopped|
|Wheat flour to help roll paranthas||1 cup|
- Wash, peel and grate mooli coarsely. Mix salt in the grated mooli and wait for about 10 minutes. Mooli will leave a lot of water. Squeeze the water out. Don’t squeeze too much because otherwise all the taste will also be squeezed out.
- Mix chilli powder, ajwain, garam masala, chopped coriander leaves and chopped green chillies to the grated mooli. Stuffing is ready, keep it aside.
- Divide the dough into 6 equal balls.
- Roll a ball using dry wheat flour. Roll it to about 8-10 inches in diameter or as thin as possible.
- Take two spoons of stuffing and spread on half the roti.
- Fold the other half of roti on to the filling making it a half circle.
- Gently pat it so that it sticks. Sprinkle a little dry flour on it and roll it a little.
- If you are a beginner, it may become unwieldy but don’t worry if stuffing starts to come out.
- Heat a griddle. Gently lift the roti and place it on the griddle. Flip the side when you see some bubbles forming at the bottom of the parantha.
- After another minute or so, oil the top side with about 1/4 tsp of oil. Flip it again. Oil the other side also.
- Press it with spatula and cook till it has brown spots on both sides. Flip sides every once in a while. Repeat with other dough balls. Stuffed Mooli Paranthas are ready.
- Serve Stuffed Mooli Paranthas hot with yogurt and pickle.
- If you prefer to not to use any oil, you can easily make Roti using mooli stuffing.
- If you like crisp paranthas, use a little more oil while frying paranthas.
- Make sure that dough and stuffing are at the same temperature for easy rolling.
- If the dough is hard, stuffing comes out of the dough while rolling it. So add some water and knead it again to make it soft.
- It’s difficult to fill Mooli Parantha the traditional way (like Aloo parantha) because mooli does not spread easily. This method of first rolling the roti and then just folding it over helps a lot.
- Before putting it on griddle, gently dust off the extra flour.
- It’s important to use ajwain in the stuffing because mooli is flatulent.