When it comes to breakfast, good ol’ paranthas always make it to the favourite list. And talking about paranthas, mooli/radish paranthas are the easiest and tastiest to make. This Indian flatbread is stuffed with grated radish flakes, its leaves and some other greens herbs. This is a total yum yum!!
This tava or pan-fried parantha is crisp outside and soft inside with mooli stuffing. The flavours burst into your mouth as you take each bite. This is my favourite parantha and I wait for winters eagerly as the best radishes are harvested at this time of the year. These paranthas go well with butter on top and a bowlful of curd or raita
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Course – Breakfast
Cuisine – Indian
Prep Time – 20 Min
Cook Time – 10 Min
Total Time – 30 Min
Yield – 2 Servings
Author – Bharti Dhawan
Preparations include
1- Making The Dough
2- Grating the radish
Ingredients for parantha
1- Wheat flour(atta) – 2 cups + for dusting
2- Salt – a pinch
3- Ghee – 1 tsp for each parantha
4- Sufficient Water to make a soft dough
Ingredients For Stuffing
1- Mooli/radish with leaves – 2 nos
2- Fresh coriander leaves – 2 tbsp
3- Chopped green chillies – 2tsp
4- Grated ginger – 2 tsp
5- Salt – to taste
6- Red chilly powder ( kuti/pounded/coarse variety) – 2 tsp or to taste
7- Ajwain seeds/carom seeds – 2 tsp
Instructions to make the dough
Mix together wheat flour and salt and make a soft dough by adding little water at a time
When dough comes together, cover it with a damp cloth and keep for rest for 15 minutes. After 15 minutes again give a few punches to the dough to make it softer. It will take a total of 20 minutes to prepare a soft dough
Instructions for stuffing
In the meantime, while the dough is resting, Grate mooli/radish and squeeze all its water with the help of a muslin cloth. Keep it aside to add the aromatics to it
Add all the ingredients to it except salt( As salt adds moisture so recomended to add later to prevent the dough from spoiling)
Now take a handful of dough and make a ball with the help of some oil on hands. Fatten it a little with the rolling pin. Dust some flour/atta and salt on it. Atta will prevent it to become soggy, as the radish has still some moisture
Place some mooli mix and bring it together with the hands to make a ball
Roll this into flour and again flatten it into a disk
Put this on a hot tava or a nonstick pan and roast both sides golden brown with the help of applying ghee
Serve hot with plain curd or raita
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