Breads

Indian easy to make Mooli Ka Paratha by Neharika

11
5
Mooli / Raddish (average size is good for 4 paranthas ) - 1
Green chillies - 2 or 3
Ajwain - 4 pinch
Salt - to taste
Ghee / Refined Oil
Red Chilli Powder ( Optional )
Corriander Leaves
Atta / Wheat Flour
1. Knead the flour into a dough which is neither too loose nor tight. It is good to add a spoon of ghee while kneading. It keeps the dough soft for long and preparation is crisp from such dough. Keep this aside while you prepare the filling from step 2 to step 4. 2. Peel the raddish / mooli lightly to remove the skin. Use a hand grater or food processor to grate the mooli . Mix salt to the grated mooli and keep it aside for 5-6 minutes. you may feel this watery, but let it be. Salt pulls out the excess water off the mooli . 3. Finely chop the green chillies, corriander leaves etc and mix them with ajwain, salt and red chilli powder. 4. Now drain off the water from the mooli and mix the ingredients from step 3. Divide the mixture into 4 parts and tightly squash out the remaining water from each of these part. This makes our filling for the paranthas. 5. Take a small ball of dough (palm sized ), flatten it roughly and put little bit of oil / ghee on the top. Place the filling ball onto this dough surface and pull its sides to seal off the filling in the centre. 6. Roll the pin over this filled in dough softly . You may have to pat the same with flour several times to avoid it sticking and breaking while rolling. This is fine. Stop rolling ones you see the parantha has taken its shape. 7. On a heated tawa / griddle, roast the parantha until it is brown on both the sides. You may shallow fry the same like normal parantha or just roast it on both the sides without oil / ghee on the griddle. Alternatively you may also bake the same in Oven ( 200dec C fan forced settings for 10 minutes - you may have to adjust according to your oven ).
Nutritions

Calories
0.0

Sodium
0.0mg
0% DV

Fat
0.0g
0% DV

Protein
0.0g
0% DV

Carbs
0.0g
0% DV

Fiber
0.0g
0% DV