Winters are the best time for fresh parathas with dollops of butter. I haven’t mastered the art of making parathas yet, but now I can say that I can make decent parathas. I love making a variety of parathas may it be aloo paratha or methi paratha or mix veg paratha. Recently I tried Mooli Paratha/ Radish Paratha and it came out pretty good. So I thought why not share the recipe with you guys.
Even though winters are almost over no one is stopping you from enjoying the yummy parathas right 😛
Mooli Paratha Recipe:
Mooli ( Radish)- 2 medium
Red Chilli Powder- half a teaspoon
Ajwain(carom seeds)- Half a teaspoon
Asafoetida- A pinch
Cooking oil of your choice
• Grate radish. Add salt to the grated radish, mix and keep aside for about 20 minutes.
• Now squeeze out all the water content from radish and keep aside.
• Heat a pan, add 2 teaspoons of oil, ajwain, asafoetida, grated radish, red chilli powder and stir the mix in low flame for 5 to 7 minutes or until the raw smell of radish goes off.
• Switch off the paratha mix and wait for it to cool.
• Meanwhile, Make paratha dough. The dough is same as your chapati dough.
• Once the paratha mix is completed cool, make small/medium balls of the mix. Also, make the equal number of balls of wheat dough as well.
How to roll Parathas:
• Take the wheat ball and roll it a little ( to the size of poori.)
• Now keep the paratha mix in the centres and cover it will the sides of wheat dough making it into a larger ball.
• Now press this a little with your hands and roll the dough carefully into parathas.
• Cook parathas in a flat pan drizzling oil or ghee in between.
• And mooli paratha is ready!
- You can add a variety of flavours in the radish mix by adding green chilli, garam masala, coriander powder, chopped coriander leaves etc.
- Your first attempt at rolling the parathas may not be perfect, But do give it another try with a little more of patience.
Serve hot parathas with curd and pickle.