My friend Sangeeta,have told me to try mooli paratha so many times,but I was so scared how it would smell and kept on postponing, now, after an year almost, today I dared to try this paratha and after I tasted, I dint find any smell of radish that much I was afraid of.. Thanks to Chitra for suggesting sautéing the radish.I simply love this one and since I wanted to blog this too!
|Radish,grated||1 cup tightly packed|
|Red chilli powder||3/4 tsp|
|Garam masala powder||1/4 tsp|
|Turmeric powder||1/8 tsp|
|Green chilli||1 no.,Chopped|
|Coriander leaves,chopped||3 tblsp|
|Cumin seeds/Jeera||1 tsp|
|Aatta/wheat flour||1 cup|
|Salt and water||as needed|
- Peel the skin off from radish and grate it.Mix with salt and turmeric in a plate and keep in a slanting way.
- The water can drain and get collected separately.
- Make dough as we prepare for roti- the dough should not be too stiff,also not stick,just right-soft and pliable.Set aside covered.
- Now squeeze the excess water from the radish mixture thoroughly.
- Heat a pan with oil and splutter jeera,add green chilli,ginger and fry well.
- Add the squeezed radish in a sprinkled way and add the coriander leaves,garam masala and red chilli powder.
- Mix,fry well till all the moisture evaporates and the stuff becomes dry.(In medium flame for about 5-6 minutes approximately)
- Now Stuffing is ready. Cool down completely.
- make equal sized big lemon sized balls out of the dough and the stuffing.
- Dust the dough balls liberally and roll out half way and keep the stuffing ball inside.
- Seal the ends towards centre as shown in the picture.
- Again dust this in the flour(I use maida for dusting) and roll out immediately.
- I prefer my paratha in thinner side. Heat the tawa and cook till small bubbles starts appearing.
- on both sides with drizzle of oil till golden brown spots appear.
- Serve with Boondi raita or Pickle of your choice!