Winter spl Mooli Paratha

By Ranveer Brar · 90 min

Ingredients

Instructions

1. In a bowl, mix the grated radish and chopped radish leaves with salt and rest for 5 to 10 minutes.
2. Squeeze out the excess water from the radish and put it in a clean bowl.
3. Add the carom seeds, green chilli, red chilli powder, oil, lemon juice and cumin powder, and mix well. Set aside.
4. Knead the whole wheat flour, salt, ghee and chilled water into a semi-soft dough, then add the oil and knead well.
5. Cover with a damp cloth and rest the dough.
6. Divide the dough into medium lemon-sized balls and make a hollow in each.
7. Put a spoonful of filling in the hollow, seal the edges and roll out with a rolling pin. Set aside.
8. Heat ghee on a tawa, then cook each rolled paratha on both sides.
9. Transfer to a serving dish, top with butter and serve hot with gajar ka achar.
10. For the pickle, heat 2 cups water with salt, sugar and carrots and boil for 2 to 3 minutes on medium heat.
11. In another pan, cook the vinegar and jaggery for 2 minutes, then set aside.
12. In a bowl, combine the green chillies, cooked carrots, prepared masala, cooked vinegar and jaggery mixture, smoked mustard oil and salt, and stir well.
13. Transfer the pickle to an airtight container and store.
14. For the masala, grind coriander seeds, fennel seeds, cumin seeds, fenugreek seeds, black peppercorns, both mustard seeds, nigella seeds, red chilli powder, turmeric and salt into a fine powder.
15. For the raita, mix the prepared mooli mixture, beaten curd and salt until combined.

Summarized from Ranveer Brar's video. Watch it for the details.

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