Mooli Paratha with a Twist

Ingredients

• 2 cups (240g) whole wheat flour 2 cups (240g) whole wheat flour
• 1 cup (150g) grated radish (mooli) 1 cup (150g) grated radish (mooli)
• 1 teaspoon cumin seeds 1 teaspoon cumin seeds
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1/2 teaspoon garam masala 1/2 teaspoon garam masala
• 2 green chilies, finely chopped 2 green chilies, finely chopped
• 2 tablespoons chopped cilantro 2 tablespoons chopped cilantro
• Salt to taste Salt to taste
• Ghee or oil for cooking Ghee or oil for cooking

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 5g, 1g
• Carbohydrates (total, sugars): 45g, 2g
• Protein: 8g
• Fiber: 7g
• Salt: 1g

Preparation

1. 1.
   In a mixing bowl, combine the whole wheat flour with a pinch of salt. Gradually add water and knead until a smooth dough is formed. Cover and let it rest for 15 minutes.
2. 2.
   Meanwhile, squeeze out excess moisture from the grated radish and transfer it to a separate bowl.
3. 3.
   Add cumin seeds, coriander powder, garam masala, green chilies, chopped cilantro, and salt to the grated radish. Mix well to combine.
4. 4.
   Divide the dough into equal-sized balls. Take one ball and roll it out into a small disc.
5. 5.
   Place a spoonful of the radish filling in the center of the disc. Bring the edges together and seal the filling inside the dough.
6. 6.
   Gently roll out the stuffed dough into a thin paratha, dusting with flour if needed to prevent sticking.
7. 7.
   Heat a griddle or tawa over medium heat. Place the rolled paratha on the hot griddle and cook until golden brown spots appear on one side.
8. 8.
   Flip the paratha and cook the other side until golden brown as well. Apply ghee or oil on both sides while cooking.
9. 9.
   Repeat the process with the remaining dough and filling.
10. 10.
    Serve the Mooli Parathas hot with butter, yogurt, or pickle.

Treat your ingredients with care...

• Radish — Make sure to squeeze out excess moisture from the grated radish to prevent the paratha from becoming soggy.
• Whole wheat flour — Knead the dough well to develop gluten, which will result in a softer and more pliable paratha.
• Cumin seeds — Toasting the cumin seeds before adding them to the filling will enhance their aroma and flavor.

Tips & Tricks

• For a spicier version, increase the amount of green chilies or add a pinch of red chili powder to the filling.
• Serve the parathas immediately after cooking to enjoy them at their best texture.
• If you prefer a softer paratha, brush it with ghee or butter after cooking.

Serving advice

Serve the Mooli Parathas hot with a dollop of butter or ghee. Accompany them with yogurt, pickle, or a side of mint chutney for a refreshing contrast.

Presentation advice

Arrange the Mooli Parathas on a platter, garnished with a sprinkle of chopped cilantro. Serve them folded or rolled up to showcase the filling.