Mooli Paratha

Mooli Paratha

Mooli paratha is made for breakfast in winter season in mostly homes. In winter season, If mooli parantha is eaten with curd or butter, taste of it so delicious. While making mooli parantha. if carom seeds is added to the mooli, the taste of the parantha increases.

 PREPARATION TIME: - 10 Minutes                               COOKING TIME: --- 15Minutes                                   

                                                            TOTAL TIME: --- 25 Minutes

TYPE: --- Bread                                   CUISINE: - Indian                   Servings 4 People

                                                                                                                   

INGREDIENTS 

• 2----- mooli (radish) with leaves

• 1----- green chilil (finely chopped)

• 1 tsp-----ajwain (carom seeds)

• 1 tsp--- lal mirch powder (red chili powder)

• 1/2 tsp---jeera (cumin seeds)

• 1 tsp---dhaniya powder (dry coriander powder)

• 1/2 tsp----garam masala

• 1 tsp---oil

• 3 cup----wheat flour

• 3 tsp--- desi ghee/butter

• As per taste---salt

METHOD:

• Wheat flour kneaded like sada roti.

• Peel the radish and grate it.

• Properly squeeze the radish.

• Wash and finely chopped radish leaves (approx 1/2 cup).

• Heat 1 tsp oil in a pan, put cumin seeds and carom seeds.

• When the cumin seeds crackle, add green chili, grated radish and chopped leaves.

• Keep stirring it and cook it for 2 minutes.

• Put red chili powder, dry coriander powder and garam masala, mix it properly.

• Switch off the flame, keep the mixture to cool down.

• Make parantha only when the mixture masala cools down.

• Add salt to the mixture while making the paratha.

• Take dough (slightly more than medium sized ball).

• Roll it small roti, fill mooli mixture masala in small roti.

• Roll it like parantha with the help of rolling pin (with light hands)

• Heat tawa on medium flame.

• Cook the mooli parantha both sides on hot tawa.

• When the mooli parantha was cooked on both sides, apply butter or desi ghee on it.

• Switch off the flame,mooli parantha is ready to serve.

• you can serve it with butter or curd.

TIPS:

• Squeeze the grated mooli properly.

• While making the mooli masala mixture, add carom seeds in it because carom seeds is very helpful to digest  mooli.

• While making the parantha, add salt to the mooli masala mixture, if salt is added first, mooli releases the water and it becomes difficult to make mooli parantha.