Easy Mooli Paratha (Radish | Daikon Flatbread)
Easy Mooli Paratha is a healthy & delicious unleavened flatbread made using whole wheat flour and stuffed with Mooli, i..e Radish or Daikon.
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Equipment
- Grater/Food Processor
Ingredients
For the Dough
- 2 Cup Whole Wheat flour
- Salt to taste
- Water for kneading the dough.
For Stuffing
- 1 Cup Grated Mooli/Radish/Daikon
- ½ teaspoon Red Chili powder (as per taste)
- ½ inch grated ginger (about 1 tablespoon)
- 2-3 green chillies chopped (as per taste)
- 1 teaspoon Cumin seeds
- Salt to taste
For Making the Parathas
- Dry whole wheat flour for dusting
- Ghee/Oil for Shallow frying.
Instructions
For the Dough
- In a large bowl, add the whole whole wheat flour and salt.
- Knead the dough with the help of water.
- Paratha dough should not be too stiff, but a bit soft. Softer dough helps in the stuffing spread out evenly and the parathas rolled out properly.
- Let the dough rest for 20-30 minutes.
For Stuffing
- Peel and grate the Mooli.
- Squeeze out the mooli in between your hands to remove excess water. Do not discard the water, it is edible and can be drunk with some chaat masala added.
- Add all the spices and keep it aside.
Rolling the Parthas
- Divide the dough into lemon size (1-1.5 inch diameter) balls.
To make in Rectangular/Envelope shape -
- Roll out each dough as thinly as possible.
- Now in the center spread around ¼ teaspoon of oil/ghee
- Spread 2 tablespoon of stuffing in the rolled partha in the center, leaving the edges.
- I wanted to make a rectangle, so I spread it in a rectangular way.
- Now grab the edges from each side and fold it over the stuffing.
- You should be able to seal and make an envelope shape.
- Apply some dry flour and gently roll over with a rolling pin.
- Just enough that the stuffing is pressed and the paratha nicely sealed.
To make Circular Shape
- Usine one of dough balls, roll out a 2-3 inch circular disc.
- Apply around ¼ teaspoon of oil/ghee.
- Now add around 2 tablespoon of stuffing
- Pull over the dough from all the sides and seal it.
- Dip it into the dry whole wheat flour and lightly pat it between your palms so that the dal mixture gets evened out.
- Start rolling the paratha to the desired size (4-5 inch diameter). Do not turn in between just keep on rolling the paratha. If required apply dry whole wheat flour in between to roll the paratha’s.
Cooking the Paratha
- Once rolled, put it on a hot greased tawa or a non-stick pan, on slow flame. Top side down on the tawa.
- Flip it after 50-60 seconds.
- Let it cook again on a slow flame for 1-2 mins or until brown spots start appearing all over.
- Then apply a little Ghee/oil and cook for a min.
- Turn, apply Ghee/oil and cook again.
- Continue cooking on both sides until golden spots appear on both the sides and the paratha is evenly cooked.
- This paratha freezes well and comes in handy on one of those days when you do not want to cook or are unable to cook. Check out how to store paratha’s in freezer.
Video
Notes
- 1 Cup = 235 ml, 1 tbsp= 15 ml, 1 tsp = 5 ml
- Do not do the stuffing beforehand. Salt when added to mooli will release more water. If you have time to make the parathas, add salt in the last.
- Mooli paratha when rolled directly with the stuffing (the second method) has a tendency to leak or ooze out water. In that case you can add some dry flour to your stuffing or while rolling.
- Squeeze as much liquid from the mooli as you can.
- Paratha dough should not be too stiff, but a bit soft. Softer dough helps in the stuffing spread out evenly and the parathas rolled out properly.
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Disclaimer:
I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only.
It varies depending upon the product types or brands.