Mooli Paratha (Radish Paratha)

By Swasthi's Recipes · 45 min

Ingredients

Instructions

1. Mix the grated radish with salt and let it rest for 7 to 8 minutes. Squeeze out the juice with your hands and put the radish in a bowl.
2. In another bowl, add the flour and oil. Gradually add the radish juice, a little at a time, until a soft, non-sticky dough forms. You will need about 1/2 cup plus 2 tablespoons of juice; refrigerate the rest.
3. Knead the dough until smooth and divide it into 8 portions. Cover and set aside.
4. Squeeze the grated radish again to remove more moisture. Add the chili, ginger, coriander leaves, cumin powder, turmeric and garam masala, and mix well. The filling should be dry, not wet.
5. Adjust the other spices to taste if you wish, but do not add salt. Divide the filling into 8 portions.
6. Dust a dough ball in flour, shake off the excess, and flour the rolling surface. Flatten the ball with your fingers into a small cup about 4 inches wide.
7. Place one portion of filling in the center, sprinkle with chaat masala if using, then bring the edges up and seal.
8. Flatten the sealed ball, dust it with flour, and roll it gently into a 5 to 6 inch paratha. If it tears, add a little dry flour. Make 4 parathas first, then repeat with the rest.
9. Heat a pan over medium to medium-high heat. Brush off excess flour and place the paratha on the pan.
10. When bubbles appear, flip it, spread ghee on top, and cook until bubbles form. Reduce heat to medium, flip again, spread more ghee, and press with a turner until deep golden spots appear and the edges are cooked.
11. Stack the cooked parathas on a plate. Brush off excess flour before each one goes on the pan, and wipe the pan with a tissue between batches if needed.
12. Serve hot with yogurt, pickle or chutney, with chaat masala sprinkled on top if you like.

Summarized from Swasthi's Recipes's video. Watch it for the details.

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