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Tongue Tickling Mooli ke Parathe

by: Manish Chaudhary

Winter Season in India is the season when you get healthy seasonal vegetables that fill our life with some real exotic and delicious flavors. Today I would like to talk about such one flavor "The Mooli Ke Parathe". The dish hails from Punjab I would say the Paratha Capital of India because most of the parathas actually originated in this North Indian State.

Let's take a quick look at some of the Mooli Paratha Recipes

Recipe : 1
Ingredients for the filling: (Serves approx. 8 parathas about 6 inches in diameter)

Radish (Mooli) - 1 big or 5 small ones

Chickpea flour (Besan) - 1/2 cup

Carom seeds (Ajwain) - 1/2 tsp.

Salt to taste, a pinch of turmeric powder and chilli powder to taste

You may substitute red chilli pdr. with chopped green chillies if you are used to spicy stuff

Chopped coriander (Dhania)

Method to assemble the filling:

Grate the radish. Squeeze out the juice as much as possible and drink it up - Its good for health! Set aside.

Roast the besan well till the raw flavour is replaced by a nice aroma. (It needn't be done but I feel that it removes any fear of a stomach ache!!)

Heat a small wok or kadhai. Pour a teaspoon of oil and crackle the ajwain. Put in the green chillies and saute for less than a minute. Add the grated and squeezed radish and mix well. Add salt and cook the radish well till dry.

Add the roasted besan, chilly powder, and turmeric powder. Mix well till the whole thing blends well together and no liquid remains. Mix in the chopped coriander. (It tastes nice at this stage so you will know whether you have got it right if you just taste the filling!!)

Ingredients for the paratha dough:

Whole wheat flour - About 3 cups

Water, Oil (optional), salt to taste

Method:

Take the flour in a bowl and add salt Make a well in the center and pour a little water and oil (if needed - I never use oil for roti or paratha dough). Mix well and knead into a soft dough using water as required. The dough should not be sticky or hard. You should be able to make a dent in it without applying much pressure and yet the dough should not spread out when you do so.

Making Paratha :

Take a lemon sized ball of dough and shape into a cup (As for modak!). Put in the filling - a little less than the size of the dough - and pinch the sides as shown. Gather the pinched sides together and roll again into a smooth ball.

Roll in dry flour, dusting off the extra, and flatten into a circle about 5 inches in diameter. Use the rolling pin gently and sprinkle a little dry flour if the paratha sticks to the work surface. The paratha will be about 3mm thick.

Heat a griddle and reduce the fire. Brush a little oil on the griddle and roast the paratha on one side on reduced heat. Flip over with a pancake turner and roast the other side. Ideally the paratha will fill up and the top layer will rise as shown below unless the filling has come out.

Roast both sides well till golden dotted with brown specks and remove. This paratha tastes good by itself or can be taken with plain curd/sweet curd. I feel it goes really well with pickle - preferably avakkai mango pickle and stuffed red chillies.

Image credit: http://thenovicechef.files.wordpress.com/2009/09/copy-of-p90740784.jpg

Recipe : 2
Ingredients:

4 cups Maida

4 Raddish

2 tsp Red chilli powder

1/4 tspTurmeric powder

1 tbsp Ginger garlic paste

1/2 tsp Garam masala powder

1 tspSugar

Ghee

Salt

How to make Mooli Ke Parathe:

Grate mooli and apply 1/2 tsp salt and keep aside for 5 min.

In a bowl take maida,ghee and salt and knead soft dough.

Squeze the water from mooli and add red chilly powder,turmeric powder,ginger garlic paste, garam masala powder, sugar and salt.

Mix well. Stuffing is ready.

Make balls from dough and stuff the mixture.

Roll out paratha and fry both the side using enough ghee.

Serve with curd or chutney.

Image credit: http://chillies.files.wordpress.com/2007/03/mooli-paratha.JPG

Recipe : 3
Ingredients: (Serves 4-5)

2 white radish with some leaves; grated and leaves finely chopped,

3 tbsp chopped coriander leaves,

4 tbsp yogurt/curd,

2 green chillies; finely chopped,

3 tsp garlic paste,

Salt to taste,

Wheat flour enough to knead a dough,

Oil for frying.

Method:

Mix all the ingredients except oil and knead a dough. Apply little oil to your palms and again knead the dough well. Set aside for until you want to prepare the parathas. Divide the dough into small balls. Dust with wheat flour and roll into parathas. Heat a tava/griddle, put some oil and roast parathas from both sides. Serve with yogurt, butter, chutney, pickle or tomato ketchup.

Image credit: http://www.maharajasweets.co.uk/vegetarian/vegimage/mooli_paratha.jpg

Recipe : 4
Ingredients For stuffing:

3 Mooli (Radish)

Salt To Taste

1/2 tsp Red chilli powder

1/2 tsp Corainder powder

2 Green chillies, chopped finely

2 tbsp Corainder leaves

For dough:

2 cups Wheat flour

Salt To taste

Water As needed

Oil for frying muli paranthas

Preparation:

Sieve the wheat flour and salt. Add water and knead to stiff dough. Cover and keep aside.

Peel and grate the radish. Squeeze and drain all the water.

Heat the pan and fry the radish to light brown. Add salt, red chilli powder, green chillies, corainder leaves and mix well. Allow it to cool.

Take some dough and roll into small puri, put 2tsp of stuffing and cover all the sides. Roll again into a thick, round parantha.

Heat a tava and fry the mooli ka paratha both sides to crispy and brown. Put some oil over the paratha.

Serve the mooli paratha hot with raita or curry.

Image credit: http://365daysveg.files.wordpress.com/2008/03/mooliparatha-1.jpg

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