Mooli Paratha Recipe, Muli Paratha, Mooli There Paratha

Namaskar Welcome to nishamdhulika.com Today we will prepare paranthas form radish (mooli). Mooli parantha are very pleasing and liked almost by everyone. Let’s see what all ingredients are required for making mooli parantha. Wheat flour - 1.5 cup Radish - 2 (grated) Oil - for kneading dough Ginger - ½ inch piece (grated) Coriander powder - ½ tsp Red chilly powder - 2 pinch Mango powder - less then ¼ tsp Salt - ¼ tsp (as per taste) Green chilly - 1 (finely chopped) Garam masala - less then ¼ tsp. Green coriander - 1 tbsp (finely chopped). Firstly knead dough. Add salt and 1 tsp oil in flour Add little water at a time to knead dough. We often use half the quantity of water than flour. Like for 1.5 cup flour take .45 cup water. Pour some water on the top and then knead the dough again either with oil or water. Meanwhile prepare stuffing We have grated radish. If radish appears to be watery then squeeze out the excess water Now add garam masala red chilly powder mango powder coriander powder ginger salt green chilly and green coriander. Stuffing is now ready. Grease your hands with some oil and knead it like this. Now we will start making paranthas. Take little amount of dough (guava size) and divide it into two parts. Dust one ball with dry flour and roll it thinly like that of chapatti. Roll it into 7-8 inch diameter roti. Roll the second balls similarly. Spread some oil all around like this. Now layer 3-4 tsp stuffing on the parantha. Place the second parantha on the top and press it gently with your hands. Roll it again with rolling pin. With this parantha will not splatter. Spread some oil in the preheated tawa. Spread some oil in the preheated tawa. Meanwhile make other parantha. Flip the side once it gets roasted from beneath. Spread some oil on this side Paranthas made with oil are more delicious. Spread oil on the other side as well. Paranthas made with this method don’t splatter. Make sure that you gently roll the paranthas. Press the parantha and roast until it gets brown spots on both sides. Bring the flame to minimum so that they get crusty. Turn off the gas. Piping hot and crusty mooli paranthas are ready Serve mooli paranthas with aloo sabzi, raita, chutney or pickle. Try making this recipe and share your experiences with us. See you again at niahamadhulika.com