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Mooli Paratha Recipe

In this winter enjoy mooli paratha with hot tea served with butter on top and pickle.
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Course: Breakfast, Dinner, Lunch
Cuisine: Indian, North Indian
Keyword: mooli ka paratha, mooli paratha recipe
Servings: 4 Paratha

Ingredients

  • 3 medium size mooli grated
  • atta dough
  • 1 inch chopped ginger
  • 2 green chillies
  • cooking oil
  • ¼ teaspoon carom seeds ajwain
  • 1 teaspoon chaat masala
  • ½ teaspoon red chilli powder lal mirch powder
  • teaspoon coriander powder dhaniya powder
  • 1 teaspoon dried mango powder amchur masala (optional)

Instructions

Steps for making the mixture for mooli paratha

  • Grate the radish and squeeze the liquid into it by pressing in between hands.
  • take a bowl and put grated mooli in it.
  • add chopped green chillies and grated ginger
  • add 1/4 teaspoon ajwain and salt
  • 1 teaspoon chaat masala, 1½ teaspoon dhania powder and ½ teaspoon red chilli powder
  • Mix it well.

Steps for rolling paratha

  • Pinch a medium size ball of dough. Dip it into flour on both sides. .
  • Put it on a rolling board (chakla). Spread it little with the help of fingers.
  • Roll it slowly with the help of a rolling pin (belan). Roll it until its size become 6-7 inches.
  • Put radish stuffing between the centre of it. And make sure the 3 inches space is left from the corners.
  • Seal the corner carefully. For sealing corners, bring all the edges together and pinch to seal the edges.
  • Dip it in flour and spread the dough a little bit.
  • Roll the paratha and make it size around 6 inches.

Steps for making mooli paratha recipe

  • heat the tawa on gas stove.
  • place the rolled paratha on it.
  • Flip the paratha When it is partially cooked
  • spread the oil or desi ghee on the partially cooked sized
  • flip it again, the other side will be more cooked than the earlier one.
  • spread some oil or ghee on the cooked side also.
  • flip it once or twice until it is cooked from both the sides.
  • Press the edges of the paratha with the spoon to cook it properly from all the sides.
  • Remove it from tawa when its colour changes to a golden brown.
  • Serve it hot