MOLLI KA PARTHA

MOLLI KA PARTHA

Stuffed Mooli Paratha is yummy shallow fried Indian bread belonging to Punjabi cuisine. This easy recipe uses stuffing prepared with shredded mooli, mooli leaves and various other spices. It is a perfect, easy to carry dish for long journeys and picnic and it can be prepared for morning breakfast  

PREPARATION TIMING

Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 6 paratha
Calories: 110 kcal

INGREDIENTS

• 1.5 cups atta, also known as whole wheat flour
• 1 teaspoon oil
• water, as needed to knead the dough
• 1 large mooli/white radish, or use 2 medium mooli
• 2 tablespoons cilantro, chopped
• 1/4 teaspoon coriander powder
• 1/4 jeera / cumin seeds
• 1/4 mustered seeds
• 1 small onion chopped
• 2 green chillies 
• pinch turmeric powder 
• 8 garlic cloves
• salt, as needed
• oil, as needed, to cook the paratha

INSTRUCTIONS

• To a large bowl add atta and a teaspoon of oil. Start adding water, little by little until the dough comes together.
• Knead to form a smooth dough. Transfer dough to a container, apply some oil on top, cover and let it rest for 15 to 20 minutes.
• Peel the mooli and then grate it using a grater squeeze molli remove excess water . Transfer to a bowl 
• take kadai or vessel add oil , after oil get heat add musterd seeds add  chopped onion strive properly then add green chilli paste  ( green chiili  paste ingredients given below)
• add turmeric powder salt according to taste add molli squeezed then add coriender strive till it get dry switch off the gas  keep it aside for 10 mints 
• (green chiile paste ( add 2 green chilles + 1/4 cumin seeds + 8 garlic gloves) make rough paste

MAKING PARATHA

• Divide the prepared dough into 5-6 equal balls. Take one of the dough balls and roll it into a round circle of and then apply little oil all over. Meanwhile heat a tawa/skillet on medium-high heat.
• Put around 2 tablespoons of the prepared mooli stuffing in the center. Don’t overfill else it will be difficult to roll.
• Bring all the edges together and pinch to seal the edges. Flatten the dough ball using your hands.
• Now using your rolling pin, roll the dough into a circle of 7-8 inch diameter. The trick here is to apply equal pressure while rolling. If you do that, your paratha will turn round automatically.
• Transfer the rolled paratha onto the hot tawa. Cook the side for a minute or two and then flip over. Apply oil [around 1/4 teaspoon] on the half-cooked side and flip again.
• Now apply oil on the other side as well. Press with a spatula and cook the paratha until both sides have golden brown spots on them. Repeat with the remaining dough balls.
• Serve mooli paratha by applying butter or with pickle or chutney of choice.