Like any other North Indian, I also love parathas. Every paratha has its own distinct taste and one of them which is my favourite is Mooli Paratha. Though bit time consuming but tastes amazing. That day after seeing an oversized mooli(radish) in the groccery store, I couldn't resist myself from buying it. I made 2 things with that giant radish one is instant mooli pickle and another is Mooli paratha. For the pickle I will post the recipe later but here it goes the recipe for Mooli Paratha.
Wheat Flour for dough - 3 cups
Jeera powder - 1tsp
Saunf powder - 1tsp
Garam masala - 1tbsp
Chat masala- 1/2 tsp
Red chili powder 1tsp
Turmeric powder ½ tsp
ginger (finely chopped)- 1tsp
Green coriander (finely chopped) - 2tbsp
Green chilies (finely chopped)- 1 tbsp
Salt to taste
Note- All the spices can be adjusted according to the taste
Grated mooli (approx 3 cups). Add salt and keep it covered for 15-30 min. After 15-30 min squeeze the water from the grated mooli. Please note, there should not be any water left else it will be difficult to roll the parathas. Don’t throw the water (It can be used in making dough). After squeezing water it will become half of its quantity (one and a half cups). In a pan take 1 ½ tbsp oil. Add chopped ginger, green chilies. Roast them well. After 1 min Add grated mooli. Roast it for 1 min without covering the pan. Now add all the spices one by one and roast it well for around 2-3 min. Add the lemon juice and green coriander in the end. Allow it to cool naturally. The mixture should be dry else it will be tough to make parathas.
Mix the Wheat Flour, salt and the squeezed juice from grated mooli (it will increase the taste). Please remember that the squeezed juice already has salt so adjust the salt accordingly. If required add more water. Bind all the flour together. Keep the dough covered for 15-20 min (It will make the dough soft). Now knead the dough well (approx 5 min) and it’s ready for stuffing.
For Paratha –
Take a small portion of dough. Roll it in small disk (puri). Take it in the Middle of your palm. Keep 1-2tbsp of filling in the puri. Cover it from all the side and roll it smoothly. Roast it well on both the sides by applying oil. Before serving put a teaspoon of butter and serve it with cool curd, salad and green chili pickle. Yummy!!!