Saturday, November 26, 2011
Mooli parathas are another of my favorite ones, after paneer and moong dal. Though moolis or radishes are available throughout the year in most places, but in winters you see loads and loads of fresh, white and tender moolis. The most common use of mooli in my household is in Sambar, hubby’s favorite. While I’m writing this post, mullangi sambar is simmering on the stove top . The other popular dish is mooli paratha. My daughter loves it and asks me to make for her lunch box whenever she sees that I have purchased mooli.
So today’s recipe is going to be my daughter’s mooli paratha:
Makes about 16 medium sized parathas
What you’ll need
For the stuffing
1. Radish/Mooli/Mullangi – 5 Medium sized
2. Green Chillies – 1 or 2 finely chopped
3. Chilly Powder – ½ tsp
4. Coriander Powder – 1 tsp
5. Garam Masala Powder – ½ tsp
6. Fresh Coriander Leaves – ½ bunch, finely chopped
7. Turmeric Powder – a pinch
8. Salt to taste
9. Cumin seeds
10. Oil – 2 tsps
For the dough
1. Wheat flour – 4 cups
2. Oil – 1 tbsp
3. Salt to taste
4. Water as required
1. Make the dough as for rotis- make sure that the dough is not too hard nor sticky. It should be very pliable.
For the stuffing
2. Wash, peel and grate mooli in a fine grater. Squeeze out all the excess water from it and keep aside.
3. Heat a kadai with oil, add cumin seeds, once they change color, add finely chopped green chillies and fry.
4. Next add the squeezed mooli, turmeric powder, coriander powder, chilly powder and garam masala powder and salt to taste. Mix well. Cook for about 5 minutes, stirring at regular intervals, till you feel there is absolutely no moisture.
5. Finally add the coriander leaves and mix well. Transfer into a bowl and allow to cool completely.
For making the parathas
1. For making the parathas, pinch out a lemon sized ball from the dough, roll out into a small disc. Place a spoonful of filling in the middle and bring the edges together to completely cover the filling. The edges should overlap slightly to seal the masala. Gently flatten the filled ball. Dust with flour and roll out to a flat disc of about 5-6 inches.
2. Heat a tava (griddle). Roast the paratha on medium heat till done on both the sides. Grease the paratha with a little oil while cooking.
Yummy mooli parathas are ready. Serve with raita and pickle of your choice.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#10
Also linking to Winter Carnival happening at Tickling Palates.