Mooli paratha

Its a lovely day…the sun at its gloriest best and the chirping of the birds :) Sat down with a book and then halted midway to come and blog here…By the way, was reading " Murder is easy " by Agatha Christie…reading the mystery and thinking-hard-who-the-killer-is part , soon reaching the climax…exciting !! Well, ok, not as exciting as conjuring up a dish and then blogging about it ( big smile ).

           Made parathas yesterday…Mooli ( white radish ) parathas…had never made them before..was my first attempt at it and was apprehensive…but it did come out well…except that , the filling in some parathas oozed out ( need to work on that…if anyone has tips , please share )..

  I am not a big fan of mooli ( the smell of the vegetable puts me off ) I am a big paratha fan, though…Am craving for my mum's Aloo parathas as I say this…So, I decided to cheat myself by making parathas with mooli as a filling….Makes for a hearty breakfast or you can even have it as a meal…Hot mooli parathas, straight off the tawa, with a dollop of butter and served with some homemade curd…bliss !!

      Try it :) Here's the recipe :

                                                   Mooli Parathas

Ingredients :

For the chapati dough :

Wheat flour                                                                2 cups

Salt                                                                             to taste (check the saltiness of the radish water )

Ajwain (carom seeds) / jeera (cumin seeds)               1 tsp

Water                                                                         to knead ( you can use the water let out by the

                                                                                                                                      mooli )

Oil                                                                              1 tsp

For the filling :

Large white radish                                                    1 (when grated, gives almost 2 cups )

Spring onions, finely chopped                                  3 tbsp

( you can use regular onions too)

Green chillies, finely chopped                                  2-3

Red chilli powder                                                     1 tsp ( adjust amount according to desired 

                                                                                                                    spice level )

Turmeric powder                                                      a pinch

Coriander powder                                                     1 tsp

Coriander leaves                                                        few sprigs, finely chopped

Salt                                                                             if needed and as per taste

Oil/ ghee                                                                   for brushing

Method :

1. Wash and peel the radish..Then grate it, add a little salt and keep aside in a bowl. It will leave water which can be used to make the chapati dough.

2. Mix wheat flour, ajwain and salt. Add oil and then knead into a dough by slowly adding water. If the dough is too sticky , add a little more flour. Knead into a pliable dough and keep aside, covered with a damp cloth. Meanwhile, proceed to make the mooli filling.

3. Add spring onions, green chillies, red chill powder, turmeric powder, coriander powder, coriander leaves and salt (if needed )to the grated mooli. Mix until well incorporated. 

4. Now, pinch big lemon sized balls off the dough. Roll out each ball into a 5-6 cm diameter roti. Then , add about a tbsp of the filling in the center. Bring together the edges of the roti and stick them in the center covering the filling completely.

5. Now , roll out into medium sized parathas which will a bit thicker than the regular rotis/ chapatis.

6. Put it on a hot tawa / griddle ( made hot at high flame and then brought to medium flame ). After about 10-15 secs, flip it over. You will see that surface is now lightly browned with few dark brown specks in between. 

7. Drizzle, some oil or ghee and again flip it over. Brush with oil on this side too and then flip again.

8. Press with a  spatula on all sides of the paratha for it to cook evenly and nicely. A fully done paratha will have a nice brown color with darker specks in between.

9. Serve with a dollop of butter and a bowl of curd.. Your family/  guests will love you for this :)

Linking this recipe to “Healthy breakfast” event hosted by Nandoo’s kitchen