Thursday, March 22, 2012

Mooli Paratha

Mooli bhaaji is not a very popular dish because of its pungent odour. But mooli parathas are definately a hit. The mooli parathas taste perfect when served with curd or chutney. Roast the parathas on a medium flame for a longer time so that they are slightly crispy. It is a perfect way to trick children to eat mooli. 


  • 2 big raddish
  • 3 green chillies
  • 2 pinches jeera
  • 1/2 spoon dhaniya powder
  • Corriander leaves
  • Salt
  • Oil 
  • Wheat flour

Process->Make a paliable dough using wheat flour, salt and oil and rest it for 20-30 minutes. Grate the raddish and sprinkle little salt on it. Grind the green chillies and jeera. After 15 minutes squeeze the excess water from the raddish. Add the green chilli paste, dhaniya powder, corriander leaves and salt if necessary. Roll a thick chapati. Squeeze the raddish once again and put the filling in the middle. Make a round ball covering the mooli. Roll out as usual. Roast the paratha golden brown and drizzle little oil on both the sides.

Note->You can make a dough using the excess raddish water. By squeezing out the excess water the paratha does not become soggy when you are rolling.

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