Mooli parathas are a delicious and nutritious flatbread filled with grated radish and spices.
The combination of flavors is sure to tantalize the taste buds.
The grated radish adds a unique texture to the paratha, while the spices give it a flavorful and fragrant aroma.
The addition of ghee, or clarified butter, adds a richness that’s truly unforgettable.
Enjoy these mooli parathas and savor their deliciousness!
What ingredients are required to make mooli paratha?
To create this flatbread, you will need:
- grated radish
- semolina flour
- ghee or clarified butter
- water (approximately 1 cup)
When you make mooli parathas, you want to use grated radish that’s about the size of a quarter.
If the radish isn’t quite as fine as that, it’ll take longer for the dough to rise and cook properly.
The amount of water necessary will vary depending on the size of your grated radish.
You can use less water if the radish is smaller, but more water if it’s larger.
How long does it take to prepare mooli paratha?
Mooli parathas are a great way to start the day.
They’re quick to prepare and quick to cook, which make them a perfect breakfast or lunch option.
Mooli parathas can be made with or without eggs.
You can use store-bought mooli, which is readily available in most supermarkets, or make your own at home using fresh radish.
If you’re making homemade mooli, you’ll need about one pound (454 g) for each batch of paratha.
You have the option of grating, slicing, or cutting the radish into small pieces before you start.
For convenience, you may want to grate the radish first in a food processor.
Once the grated radish is ready, you’ll mix in all of the other ingredients listed below.
What is the traditional method of making mooli paratha?
Mooli paratha recipe is a traditional Indian flatbread made from grated radish and plain flour.
This recipe differs from other types of parathas, as it is traditionally made on the tawa (flat griddle) using only ghee (clarified butter).
While traditional making mooli paratha on the tawa does require some precision and skill, you can make them at home in your kitchen.
What are the health benefits of eating mooli paratha?
Mooli parathas are a delicious and nutritious Indian flatbread filled with grated radish and spices.
The combination of flavors is sure to tantalize the taste buds.
The grated radish adds a unique texture to the paratha, while the spices give it a flavorful and fragrant aroma.
” Healthy eating is not about depriving yourself of everything you like, it’s about eating foods that will nourish your body, strengthen your immune system, and keep you vibrant and healthy,” says Dr. Ashwari Raizada, a physician at Bayshore Family Medicine in New York.
That’s why mooli parathas are so delicious and nutritious.
They provide an excellent source of iron and vitamin C.
The health benefits of mooli parathas are many:
- Iron: Mooli parathas are a great source of iron, as well as a good source of calcium. Iron is essential for maintaining healthy red blood cells, which help deliver oxygen to all parts of the body.
- Vitamin C: Vitamin C aids in tissue healing and helps combat free radicals in our body. These free radicals can damage the delicate DNA inside our cells, leading to diseases like cancer.
- Cardiovascular benefits: Mooli parathas are a great source of dietary fiber, which lowers cholesterol levels by lowering triglycerides.
- Good for your bones: Mooli parathas contain magnesium and silicon, both of which aid in maintaining healthy bones.
Are there different variations of mooli paratha?
You may be familiar with this Indian flatbread if you have previously gone to India.
In all likelihood, you’re probably thinking about dal parathas, which are filled with lentils or chickpeas.
You will also come across mooli paratha, which is filled with grated radish.
There are two other variations of mooli paratha.
The first is the sooji paratha, a mooli paratha cooked in a banana leaf.
We’ve already mentioned the aforementioned dal paratha, which is made with lentils and chickpeas.
The other variation is the pappadam: a crispy mooli paratha cooked on a griddle or on a pan.
How is mooli paratha usually served?
Mooli parathas are typically served as an accompaniment to curries, but can also be served as a side dish (similar to a salad) or with a meal.
The radish adds a unique flavor and texture to the flatbread, while the spices give it a flavorful and fragrant aroma.
They’re also delicious just plain on their own, not spicy at all.
What is the best way to store mooli paratha?
Store mooli parathas in the refrigerator.
They can last for several days, and can be frozen for up to six months.
To freeze, place the paratha on a tray and freeze for at least one hour before freezing.
To thaw, let the mooli paratha sit at room temperature for approximately two hours.
It’s best to check the mooli paratha after 45 minutes to see if they are thawed.
You can also microwave mooli parathas on a high setting (for about 20 seconds) to thaw quickly.
Can mooli paratha be frozen?
While you can’t freeze mooli paratha, you can freeze the ghee (clarified butter) that’s used to cook the parathas.
Soak the ghee in water for a few hours before cooking.
The ghee will separate into two layers when you remove it from the water.
Put the layers in small containers and store in the freezer until you’re ready to use them again.
You can also freeze cooked parathas or store them in the refrigerator for up to 3 days.
What are some tips for making a delicious mooli paratha?
There are several steps you can follow when making your mooli parathas at home.
Here are some tips to ensure you get the best results.
Prepare the dough
- You will need to take some time to make the dough before you begin folding it into mooli paratha shapes. First, grate the radish into a bowl. Then, add the flour, salt and water and mix them together to form a dough. If you feel as though you need more water, add it gradually until a soft dough is formed.
Roll out and fold
- Once you have a dough ready, roll it out into a thin sheet. Fold it into halves and then unfold. Roll out again until the dough becomes very thin. When you reach this stage, you will notice that the dough is tearing easily. This is a sign that the dough has become too dry.
- Depending on how long the dough has been sitting out, it may have become too dry. You can remedy this by adding some more water to the flour mixture, if needed.
Cutting, filling and folding
- Now that you have a thin sheet of dough ready, you can start folding it into mooli paratha shapes. The first step is to cut out four equal-sized rectangles from the sheet of dough. Make sure that the edges of the dough are all even so that they will fold neatly.
- Next, place a teaspoon of grated mooli in each of the rectangles. Place about three spoons of boiled potatoes on top of each filling (depending on how many people are eating). Finally, use your fingers to fold the ends of the rectangles over to form a pouch around each filling.
How can mooli paratha be made vegan?
Feel free to experiment with the spices, though you can omit the cumin if you don’t wish to include it.
However, we recommend that you use ghee and allow the paratha to absorb some of its flavor.
You may also have fun adding chopped chives, scallions, or other fresh herbs in with the grated radish.
Equipment
- 1 Pot
Ingredients
- 4 cups Grated Radish
- ¼ cup Ajwain
- ½ cup Cumin Seeds
- 1 Ginger
- 2 Green Chilies
- 1 Tsp Chili Powder
- 1 Tsp Garam Masala
- 2 Tsp Amchur Powder
- Coriander Leaves
- Oil and salt to taste
Instructions
- To create a dough, combine water, carom seeds, and wheat flour.Kneading the dough until it becomes crack-free Better parathas can be made using a smoother dough. Give the dough a 30-minute rest.
- Grate the mooli or radish.Give that to me in a dish. Add some salt, then set the food aside for about 15 minutes.Squeeze out all the water after 15 minutes. Rolling out the parathas with the filling is easier when extra water is squeezed out.
- On medium heat, warm up the oil in the pan. When heated, add the cumin and ajwain. After a brief period of sizzling, add the chopped ginger, grated radish, and green chilies. Mix well.Mix in the dry spice powders.Cook until the mixture dries out. Make that there is no moisture present.Place it in a basin and allow it to totally cool.
- Knead the dough once more for a minute after it has rested.Create equal-sized dough balls by dividing the dough.The cooled filling should be placed in the center of the flattened dough balls.Make a package out of the flattened dough and the filling.Roll it out after another flattening.Each dough ball is rolled out uniformly.Warm a tawa.
- Roll out the parathas and place them on the hot tawa.Once the paratha is cooked on one side, turn it over.Add some oil to the edges, then fry them on both sides until golden.
- Serve.
Video
Notes
My blog is all about creating delicious meals with ingredients that are easy to find in your local grocery store. I’m passionate about making yummy meals that I can share with my friends and family.