Zanzibari Spiced Mooli Paratha

Ingredients

In this Zanzibari adaptation, the traditional Indian Mooli Paratha is infused with the unique flavors of Zanzibari cuisine. The addition of Zanzibari spices such as cloves, cinnamon, and cardamom gives the parathas a distinct aroma and taste. Additionally, the use of coconut flour in the dough adds a subtle sweetness and nuttiness to the dish, which is characteristic of Zanzibari cuisine. We alse have the original recipe for Mooli paratha, so you can check it out.

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1/2 cup (60g) coconut flour 1/2 cup (60g) coconut flour
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 teaspoon ground cloves 1/2 teaspoon ground cloves
• 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cardamom 1/2 teaspoon ground cardamom
• 1 medium-sized mooli (radish), grated 1 medium-sized mooli (radish), grated
• 2 green chilies, finely chopped 2 green chilies, finely chopped
• 1 tablespoon fresh coriander leaves, chopped 1 tablespoon fresh coriander leaves, chopped
• Ghee or oil for cooking Ghee or oil for cooking

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 5g, 2g
• Carbohydrates (total, sugars): 45g, 2g
• Protein: 8g
• Fiber: 4g
• Salt: 0.5g

Preparation

1. 1.
   In a large mixing bowl, combine the all-purpose flour, coconut flour, salt, cloves, cinnamon, and cardamom.
2. 2.
   Gradually add water and knead the dough until it becomes smooth and pliable. Cover the dough and let it rest for 30 minutes.
3. 3.
   In a separate bowl, mix the grated mooli, green chilies, and coriander leaves. Set aside.
4. 4.
   Divide the dough into equal-sized balls and roll each ball into a small disc.
5. 5.
   Place a spoonful of the mooli mixture in the center of each disc and fold the edges to seal the filling.
6. 6.
   Roll out each filled disc into a flatbread, ensuring that the filling is evenly distributed.
7. 7.
   Heat a griddle or non-stick pan over medium heat and cook each paratha with a little ghee or oil until golden brown on both sides.
8. 8.
   Serve hot with a side of Zanzibari chutney or yogurt.

Treat your ingredients with care...

• Coconut flour — Coconut flour tends to absorb more liquid than regular flour, so adjust the water accordingly while kneading the dough. Add water gradually until the dough reaches the desired consistency.
• Mooli (radish) — Make sure to grate the mooli just before using it to retain its freshness and prevent it from becoming watery.

Tips & Tricks

• For a spicier version, add more green chilies to the mooli filling.
• If you prefer a softer texture, brush the cooked parathas with melted butter or ghee before serving.
• Serve the parathas immediately after cooking to enjoy them at their best.

Serving advice

Serve the Zanzibari Spiced Mooli Paratha hot with a side of Zanzibari chutney or yogurt. It can be enjoyed as a standalone meal or paired with a salad for a complete and satisfying lunch or dinner.

Presentation advice

Arrange the parathas on a platter, garnish with fresh coriander leaves, and serve with a small bowl of Zanzibari chutney in the center. This will create an inviting and visually appealing presentation.