Delicious Mooli Parathas Recipe for Winter Comfort
Warm Up This Winter with Mooli Parathas
With the arrival of winter, many people crave *mooli parathas*, which are delightful flatbreads made with radish. These steaming hot *mooli parathas*, often served with a dollop of butter and accompanied by yogurt or pickles, offer a comforting meal. Not only are they tasty, but they are also rich in fiber, vitamin C, and essential nutrients. Here’s a simple recipe to prepare these delicious *mooli parathas*.
Ingredients Required
2 cups whole wheat flour
2 medium radishes
2 finely chopped green chilies
1 teaspoon grated ginger
1 teaspoon carom seeds (*ajwain*)
1/2 teaspoon red chili powder
1/2 teaspoon coriander powder
A handful of chopped fresh coriander leaves
Salt to taste
Ghee or oil for cooking
Steps to Prepare
Begin by washing and peeling the radishes. Grate them and sprinkle a bit of salt over the grated radish, allowing it to sit for 10 minutes to extract excess moisture. Afterward, squeeze out the liquid from the radishes, which can be saved for kneading the dough if desired.
In a mixing bowl, combine the grated radishes, green chilies, ginger, carom seeds, red chili powder, coriander powder, and fresh coriander leaves. Mix thoroughly to prepare the stuffing for the *parathas*.
Next, add a pinch of salt to the whole wheat flour and knead it into a soft dough. Cover the dough and let it rest for 15 minutes. Once rested, divide the dough into small balls.
Take one ball of dough, flatten it slightly, and place a portion of the radish mixture in the center. Seal the edges and gently roll it out into a *paratha*, being cautious not to apply too much pressure to avoid spilling the stuffing.
Heat a *tawa* (griddle) and cook the *paratha* lightly on both sides. Then, add some ghee or oil and cook until it turns golden brown and crispy. Repeat this process for all the *parathas*.
Tips for Extra Flavor:
Incorporating roasted cumin seeds into the stuffing can enhance the taste.
Ensure to squeeze out any excess moisture from the radish to prevent tearing of the *parathas*.
Adding carom seeds (*ajwain*) not only boosts flavor but also aids in digestion.
Cook the *parathas* on low to medium heat for thorough cooking.
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