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Best Mooli Paratha Recipes

Best Mooli Paratha Recipes

Mooli Paratha Shopping Tips

Spices and dried herbs have a shelf life too, and lose potency over time. The rule of thumb is, if your spices are over two years old, it's time to buy some new ones.

Mooli Paratha Cooking Tips

Toasting whole spices before using them intensifies their aroma and flavor.


Mooli Paratha Recipe

Punjabi Mooli Paratha

Serves : 2
Cooking time : 30 mins

Ingredients:
For stuffing:
3 medium Mooli (Radish)
Salt To Taste
1/2 tsp Red chilli powder
1/2 tsp Corainder powder
2 Green chillies, chopped finely
1/4 tsp Ajwain
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 little by little to knead a stiff dough. Cover with a wet muslin cloth and keep aside.
  • Peel and grate the radish. Add little 1/2 tsp salt and keep aside for 15 mins. Then squeeze and drain out all the water.
  • Heat the pan and fry the radish to light brown. Add salt, red chilli powder, green chillies, ajwain. Switch off the flame and then add 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. Make a small ball. 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 curd and butter.

1.It is important to ensure to squeeze out all the water from the grated radish.
2. As a variation skip the sauteing and just add all the spices to raw mooli and make parathas.
3. Prepare the mixture only when about to serve. Do not prepare it well in advance. Otherwise it will be difficult to roll out the paranthas.


Mooli Wala Paratha – A Breakfast Recipe

First, a tribute. Before we talk about the Daikon (Mooli) Stuffed Paratha, I want to take a moment to express my love for Parathas in general. A paratha is the cool cousin of roti it’s richer, fancier, and it doesn’t make an everyday appearance.

My favorite way to consume gluten is a Paratha. My favorite way to consume fat is a Paratha. My favorite way to consume carbs is a Paratha.

These are very strong statements from someone like me, someone who cherishes and enjoys all types of cuisines.

Not the Deep Dish Pizzas of Chicago, nor the fresh, homemade pasta of Italy. I’ll even forego the almost transcendental experience of eating the French croissant, the one that melts somewhere in the back of your mouth before you’re done appreciating it.

No. I’ll pass it all up for a Paratha.

For the perfect paratha.

The perfect paratha is buttery, flaky, and crispy. Oh so heavenly.

The perfect paratha is complex, with visible layers – some soft, some crispened.

The perfect paratha is salted enough to stand on its own but muted enough to be a companion to whatever you serve it with.

A perfect paratha is a creation unlike any other. It’s food that brings dignity our ancestors.

The perfect paratha is hot, fresh-off-the-griddle hot.

I reach for it immediately, and it burns my fingers while I’m trying to break it apart. I try to be patient with it, to let it cool to the point that my fingertips can handle it. But I can’t let it cool I need it now. There’s a longing there.

I always wanted to write a poem about parathas

Not of roses or lovers or thoughts simmering

Somewhere between the subconscious and conscious mind

Because passion breeds poetry

And my passion for parathas is no less

than yours for roses or lovers or simmering thoughts

my fingers would readily write this poem

were they not covered in ghee


Flatten the ball of dough.

Using a small rolling pin, roll with circular motions until you have a 4-inch circle.


Recipe of Mooli Paratha: Healthy Breakfast Recipe: Make Hot & Spicy Radish Paratha

Let’s enjoy the recipe of Mooli Paratha. You can make this healthy breakfast at home by following a simple muli paratha recipe.

Love to eat Mooli Paratha but don’t have the time to make? Well, we bring you a simple and quick healthy breakfast recipe that can be rustled up within 20 minutes without requiring much effort.

This simple recipe uses stuffing prepared with mooli leaves, shredded mooli, and various other spices.

It is a perfectly healthy breakfast, easy to carry dish for a picnic or long journeys, and brings a welcome break from routine stuffed Alu Paratha as it has a little spicy touch.

It is a well-known breakfast of many Hindi films. Yes, it is mooli paratha. Today we are going to make stuffed mooli paratha. Mooli – radish aids digestion.

As it is full of dietary fibers, which helps with digestion issues. Even it fights cough and cold. It boosts immunity also.

Radish-mooli regulates blood pressure also. So from all of this one thing is final that we have to eat radish every day.

So this recipe will help to make a healthy breakfast or even healthy brunch also. Actually there are two types of mooli paratha, one is normal and another is stuffed. Here we have the recipe of stuffed mooli paratha. Enjoy cooking.

Preparation time – 10 minutes
Cooking time – 10 minutes
Serves 2 person


Easy Mooli Paratha Recipe | Radish Paratha

Mooli Paratha (Radish Paratha) is an easy and sumptuous whole wheat flatbread stuffed recipe with spiced grated radish. It is a traditional Punjabi cuisine delicacy. Usually this Indian flat bread is stuffed with grated and spiced radish but you can even mix together all the ingredients to prepare a delightful dough and then roll out a paratha, just like we have done in the recipe below.

You can make parathas with so many things and Mooli ka paratha (mullangi paratha in Tamil) has always been one of my favorite parathas. Also this my best favorite way to include radish in diet. They are extremely healthy and nutritious as it is filled with goodness of radish. Mooli Paratha is a simple Paratha recipe made without stuffing vegetables and hence it is light when compared to Aloo Paratha, Gobi Paratha or Paneer Paratha.

Radish actually helps to cleanse our liver and stomach, thus detoxifying it. It is known to control damage to our red blood cells and controls Blood Pressure. Radish is considered to be the cure for skin cancer and other respiratory disorders.

This delicious recipe of Mooli Ka Paratha (Radish Paratha) is usually served as breakfast in Punjabi homes. But you can even make it for Lunch or Dinner as they are quite filling. It is also perfect to pack for Lunch Box. Also do checkout our super yummy Cheesy Mutton Keema Paratha recipe.

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Methi, Mooli Makkai Paratha Recipe

It is a very popular and delicious winter delicacy in the Northern Part of India.

Makki or Makkai ki roti is a very popular winter delicacy in the Northern Part of India. Makkai also known as maize meal is known to have rich source of iron and has ample anti oxidant properties. However, being rich in carbohydrates, people suffering from high blood sugar should consume in moderation. Usually, plain makki/makkai rotis are something which people prepare regularly at home, here we have given it a healthy twist by adding methi or fenugreek leaves and mooli or radish. The fenugreek leaves and grated radish adds a delicious flavour and taste to the makkai roti's. Maize meal is gluten free, hence it needs to be handled with care while making the flatbread.

Serve the Methi, Mooli Makkai Paratha Recipe along with Gur/jaggery, dollop of white butter and traditional Sarson Ka Saag for a weekend Punjabi cuisine inspired lunch.


Mooli Paratha

Mooli or Radish is rich in folic acid and potassium and is a good source for vitamins. One can prepare salad through grated Radish/Mooli. Just add 2-3 Tbsp of Curd and Salt to the grated Mooli and have it with Chapati or Roti or one can have it directly. This salad helps those who suffer from constipation. Many people love to have leaves of Mooli by preparing salads out of them.

Though healthy, many, specially children, do not like to have Radish/Mooli Sambar or other dishes prepared out of Mooli due to the bitter taste and raw smell of Mooli. Hence, its better to prepare Paratha out of Mooli. Once if you cook the grated Mooli/Radish, smell goes away. Most of the children love to eat Paratha and are attracted to Mooli Paratha. So go ahead and prepare Mooli Paratha for all its nutritional values. Serve with Curd or Chutney.

Mooli Paratha Dough Ingredients:

  • Wheat flour – 2 cup
  • Bengal Gram (Besan) flour – 2 tsp
  • Rice flour – 2 tsp
  • Salt
  • Oil – 1 tsp

Mooli Paratha or Radish Paratha/Parota Ingredients:

  • Radish or Mooli Grated – 400 gms (approx 2 medium sized Radish)
  • Bengal Gram flour – 2 Tbsp
  • Green Chilli paste – 1 Tbsp
  • Red Chilli powder – 1 tsp
  • Turmeric Powder – 1/4 tsp
  • Carom seeds / Ajwain – 1 tsp
  • Coriander Leaves chopped – 1/2 cup
  • Asefotida / Hing – single pinch
  • Oil – 3 Tbsp
  • Salt

How to Prepare Mooli Paratha:

1. In a bowl, add Wheat flour, Bengal Gram flour, Rice flour, Salt and Oil. Mix all the ingredients properly and add water to this flour mixture and prepare dough just like the regular Chapati dough. Keep aside for about 30 minutes. Adding different flours helps Paratha turn soft and taste well.

2. How to prepare Radish/Mooli Sabzi:

Mooli or Radish Paratha/Parota Filling

a. Squeeze out the water from grated Radish completely by pressing between both palms.

b. Heat oil in a pan, add the Carom seeds/Ajwain.

Mooli Paratha Preparation

c. Then add Asafoetida/Hing. Add Bengal Gram flour/Besan.

Mooli Paratha Preparation

d. Fry for a minute. Keep stirring continuously while frying to help ensure that the flour does not stick to the pan. Now add grated/squeezed Radish/Mooli and fry for 2-3 minutes.

Mooli Paratha Preparation

e. Then add Green Chilli paste, Red Chilli powder.

Mooli Paratha Preparation

f. Then add Salt and Turmeric Powder to the Sabji mixture.

Mooli Paratha Preparation

g. Finally add Coriander Leaves and mix them properly.

Mooli Paratha Preparation

h. Cook for 10-12 minutes on a medium flame by stirring continuously. Keep aside and leave the Radish filling/Sabzi to cool.

3. Rolling out Mooli Paratha:

a. Knead the dough from Step 1 for few seconds. Divide and shape the Paratha dough into round shaped balls. Roll it out to the size of a small-sized puri. Place 2 Tbsp of stuffing (Radish sabzi) in the center.

Mooli Paratha Preparation

b. Raise the sides and cover the filling. Flatten and roll out.

Mooli Paratha Preparation

c. Roll into a medium thick paratha by dusting occasionally in the wheat flour. Then place on heated tawa.

Mooli Paratha Preparation

d. Apply Ghee while cooking the Mooli Paratha on both the sides. And cook on both the sides.

Alternate method to roll out Paratha/Parota:

1. Sometimes Paratha dough or filling turns to be a bit watery or too soft, the filling may come out of the paratha dough and you may not be able to roll out the paratha dough properly. Then try this – Take 2 small round sized dough, roll those 2 balls into small puri sized dough. Spread the stuffing/Subzi on one rolled out dough and then place the other rolled out dough on top to cover the one below. Then roll it out into medium thick paratha.

2. Cook the rolled out Mooli Paratha on a hot griddle or Tawa and bake the Mooli Paratha on both the sides by applying enough Ghee till the Paratha turns crisp.

Serve Mooli Paratha hot with Coconut chutney or Curd by adding chat masala on it.


Easy Steps to prepare Easy Mooli Paratha Recipe :

  • Start off the process by grating radish.
  • Finely chop ginger, garlic, green chillies and coriander. Set aside and start working with the dough.

Preparing the Dough & rolling to make parathas:

  • In a mixing bowl, add whole wheat flour and salt. Mix well.
  • Add a teaspoon of oil, grated ginger, finely chopped garlic, green chillies and radish grate to the flour.

  • Combine all the ingredients to incorporate all the ingredients well into the flour.
  • Now, add water little by little to make a soft and pliable dough. Amount of water depends on the moisture content of the radish.
  • Divide the dough into 8 equal parts or to whatever size you want to have.

  • Roll each part into a smooth ball, dust it with some flour and keep it aside.
  • As the dough sits, radish leaves moisture and the dough will become soggy. So, don’t wait too long once the dough is ready.
  • Now, roll out each ball into a round disc. Dust flour to help you roll out the parathas. The parathas should be a little thick as shown in the picture below.

NOTE: It is important that you make the parathas as soon as your dough is ready.

Frying Parathas on a Griddle:

  • Heat a pan over medium-high heat.
  • Place the rolled paratha on the pan and cook till you see brown spots on both sides.
  • Smear some oil, ghee or butter while cooking the parathas.
  • Press the paratha with the back of a ladle to cook evenly. Flip and add oil on the other side too.

  • Cook the paratha till you see some nice golden brown spots on both sides.
  • Once done, remove from the pan and transfer to a plate. You can keep them warm by stacking them in an aluminium foil or a kitchen towel.
  • Continue to make the rest of the parathas.

  • Serve hot Mooli Paratha with any curry, yogurt, pickle, Sweet n Sour Tomato Chutneyor even tomato ketchup will be fine.
  • Today, I’m serving with Kohlrabi Kurma.

A Quick Summary:


How to make Mooli Paratha with step by step photos:

1. Separate the radish green from the radish. Wash, clean and chop the leaves finely. Chop the onions finely, slit the green chilies, remove seeds and mince it. Grate the ginger and keep aside. Grate the radish using a grater. I used a food chopper.

2. Tip the grated radish into a fine meshed colander. Squeeze the radish well and make sure its devoid of any moisture.

3. Heat a pan with oil and season with cumin seeds. Add ginger, green chilies, onion and cook for 2 mins. Add the squeezed out grated radish and mix well.

4. Add radish greens, turmeric powder, red chili powder, garam masala powder, salt and mix well. Cook over low flame for 3-4 mins till the raw smell disappears and there is no moisture left.

5. Take off fire and let it come to room temperature. Divide the mixture equally and make them into small lemon sized balls. At this stage, you can store them in the fridge and use for later to prepare parathas after thawing to room temperature.

6. Divide the dough into orange sized balls. Using a roller, roll a ball into 4 – 5 inch dia circle. Place a stuffing ball in the center and bring the edges all over the stuffing and cover well.

7. Remove the excess dough on top after covering and once again make into a ball.

8. Roll this stuffed ball again gently using flour for dusting into 7-8 dia in size. Make sure the stuffing does not come out.

9. Heat a tawa or griddle and when hot, place the rolled out paratha on it and cook over medium flame. Drizzle a few drops of oil around, if preferred. After 1-2 mins, flip the paratha and let the other side cook for 1 more min. Transfer to a plate.

1o. Mooli Paratha or Radish Paratha is ready. Serve hot with any pickle of your choice or with yogurt seasoned with a pinch of roasted cumin powder, red chili powder and salt.


Watch the video: Mooli Ka Paratha Recipe. मल क गरमआ गरम परठ बनन क आसन तरक. Kunal Kapur Punjabi Recipes (December 2021).