mooli paranthas

Mooli Paratha – Punjabi Mooli Ka Paratha Recipe

Mooli Paratha – Punjabi Mooli Ka Paratha Recipe

Mooli parantha is one the most relished punjabi parantha prepared with radish and some desi spices. Paranthas are always a favorite and most popular breakfast in many households now from the land of Punjab and are prepared with numerous stuffing. Today we are sharing another delightful recipe of Mooli parantha or Radish paranthas with you all. These paranthas are stuffed with grated radish mixed with some spices. But today we will be showing you another way to make these delectable paranthas. Instead of stuffing the paranthas with radish you can mix it to the flour while kneading.

This is another simple and convenient way to make the paranthas, instantly. Whiffs of oil and radish roasting together fill the house with immense flavor. I find these really nutritious and tummy filling. As these paranthas are loaded with calcium and vitamins. Also, an ideal food to carry along in your lunch box. So, try making this recipe of mooli parantha yourself with these easy to follow method and enjoy!

Directions

Getting ready:

1. Grate radish in a bowl.

mooli paranthaMaking:

2. Take wheat flour, add grated radish, salt, carom seeds, finely chopped green chilly, ginger paste and finely chopped green coriander in a big mixing bowl and mix well.

mooli parantha

3. Then add water in little parts along with 1 tsp of oil and knead stiff and tight dough. Add 1 tsp oil to the dough. Cover and keep aside for 10 minutes to set.

mooli parantha

5. Now, pinch small to medium size balls from the dough and roll out into 3 to 4 inch diameter circular rounds.

mooli parantha

6. Apply some oil over it and fold into half.

mooli parantha

7. Apply some more oil on this folded parantha and fold again into a triangular shape. Dust this with some dry flour and roll out into little thick parantha.

mooli parantha

8. Grease a griddle with some oil and place the rolled parantha over it. When you see the upper side has turned little dark flip the side.

mooli parantha

9. When there are little brown spots on the other side, apply some oil on the upper side and flip the parantha.

mooli parantha

10. Apply some oil on this side as well and roast the parantha until it gets brown spots on both the sides.

mooli parantha

11. Take off the parantha from the tawa and stack up on a bowl kept above the plate. Similarly prepare the rest of the paranthas as well.

mooli paranthaServing:

12. Serve these mouth watering and crispy mooli paranthas steaming hot with side assortment of curd, raita, pickle, chutney or any sabzi you like.

  • For 6 paranthas
  • Time- 35 minutes

Mooli Paratha - Punjabi Mooli Ka Paratha Recipe Mooli Paratha – Punjabi Mooli Ka Paratha Recipe
Author: 
Recipe type: Parantha/Roti recipe
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Wheat flour – 2 cups
  • Grated radish – 2 cups
  • Green coriander – 2 to 3 tbsp (finely chopped_
  • Carom seeds – ¼ tsp
  • Green chilly – 2 (finely chopped)
  • Ginger paste – 1 tsp
  • Salt – less than 1 tsp or to taste
  • Oil – 3 to 4 tbsp
Instructions
  1. Take wheat flour, add grated radish, salt, carom seeds, finely chopped green chilly, ginger paste and finely chopped green coriander in a big mixing bowl and mix well.
  2. Then add water in little parts and knead stiff and tight dough. Also, add 1 tsp oil to it. Cover and keep aside for 10 minutes to set.
  3. Now, pinch small to medium size balls from the dough and roll out into 3 to 4 inch diameter circular rounds. Apply some oil over it and fold into half.
  4. Apply some more oil on this folded parantha and fold again into a triangular shape. Dust this with some dry flour and roll out into little thick parantha.
  5. Grease a griddle with some oil and place the rolled parantha over it. When you see the upper side has turned little dark flip the side.
  6. When there are little brown spots on the other side, apply some oil on the upper side and flip the parantha.
  7. Apply some oil on this side as well and roast the parantha until it gets brown spots on both the sides.
  8. Take off the parantha from the tawa and stack up on a bowl kept above the plate. Similarly prepare the rest of the paranthas as well.
  9. Mouth watering and crispy mooli paranthas are ready, serve steaming hot with side assortment of curd, raita, pickle, chutney or any sabzi you like.

 

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: