Introduction: Mooli Paratha | Radish Stuffed Paratha | Indian Recipes | Breakfast Recipes

Mooli Paathais a all time meal and you can have Mooli Paratha in breakfast, brunch, lunch or dinner.

Courtesy: Wikipedia

A paratha is a flatbread that originated in the Indian subcontinent. It is still prevalent throughout Pakistan, India, Nepal and Burma, where wheat is grown and is the traditional staple of the area. Paratha is an amalgamation of the words parat and atta which literally means layers of cooked dough.[1] Alternative spellings and names include parantha, parantha, prontha, parontay (in Punjabi), porota (in Bengali), palata (pronounced [pəlàtà]; in Burma), forota (in Sylheti), and farata (in Mauritius, Sri Lanka and the Maldives).

Step 1: Ingredients

Picture of Ingredients

Ingredients (For 10 Paratha)

  • Red Chilli Powder - 2 tbsp
  • Salt - As per taste
  • Corainder Powder - 1 tbsp
  • Coriander leaves - Some leaves as shown.
  • White Radish - 2
  • Wheat Flour - 2 Full medium size Bowl (As shown in video)
  • Oil/Ghee (Clarified Butter) - For applying on Partha while frying



For Easy Video and Audio (Hindi) with Subtitles (English) please watch,

Step 2: Kneading and Mixing

Picture of Kneading and Mixing

  • Grate the Mooli(Radish) and squeeze the water from it. Don't drain out the water as it will be used in Kneading Flour.
  • Add Flour in Radish in Flour Dough Kneading Plate.
  • Add Salt, Coriander Powder, red chilli powder and add Coriander leaves. Mix it.
  • While mixing add very little oil. It will ensure that Parathas will be soft.
  • Mix the and knead the flour as shown.
  • It is different from other Paratha preperation. Here, we mix grated Radhish & then knead unlike Aloo Paratha where stuff is enclosed in flour layer.
  • We did NOT use any water though we kept it but water from Radish was sufficient to knead the flour.
  • Once the flour is kneaded. Cover and leave it for 15 minutes.

Step 3: Cooking

Picture of Cooking

  • Take some part of kneeded floor and give it a round shape as shown.
  • Apply little dry flour on it as shown as it will prevent sticking. Put little on base as well.
  • Now flat it as shown with the help of hand or roller pin.
  • Give it the size and thickness as per your desired level.Don't aim for perfect shape. It will automatically come after some practice.
  • Put a flat frying pan(Tawa) on medium flame.
  • Once heated put paratha on the pan. Keep the flame on medium else paratha will burn.
  • Apply little clarified butter(ghee)/oil on sides as shown.
  • Let it fry till it start getting light brown from bottom or if start becomes light brown on top.
  • Flip it as shown and after flipping apply little oil/ghee on top as well.
  • Now flip it again once bottom becomes light brown. Check if both sides are cooked well.
  • Now our first paratha is ready. Remove it from the pan.
  • Repeat the steps to cook another paratha. Cook remaining parathas in similar way.

Step 4: Serving

Picture of Serving
  • Transfer it to the serving plate.
  • Enjoy your Mooli paratha hot with curd, chutney or sauce.

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For Easy Video and Audio (Hindi) with Subtitles (English) please watch,

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