As the winter season arrives, thoughts often turn to *mooli parathas* (radish flatbreads). Piping hot *mooli parathas*—topped with a dollop of butter and served alongside yogurt or pickles—make for an incredibly delightful meal. Beyond being delicious, *mooli parathas* are packed with fiber, vitamin C, and various essential nutrients. Let’s look at an easy recipe for making these tasty *mooli parathas*.
Ingredients Needed
2 cups whole wheat flour
2 medium-sized radishes
2 green chilies, finely chopped
1 teaspoon grated ginger
1 teaspoon carom seeds (*ajwain*)
1/2 teaspoon red chili powder
1/2 teaspoon coriander powder
A handful of fresh coriander leaves, chopped
Salt to taste
Ghee or oil for cooking
Preparation Method
First, wash the radishes thoroughly and peel them. Then, grate them. Add a little salt to the grated radishes and let them sit for 10 minutes; this will draw out the excess water. Afterward, squeeze the radishes with your hands to remove the liquid. Don’t discard this water—you can use it to knead the dough if you wish.
In a bowl, combine the grated radishes, green chilies, ginger, carom seeds, red chili powder, coriander powder, and fresh coriander leaves. Mix well; your *paratha* stuffing is now ready.
Next, mix a little salt into the whole wheat flour and knead it into a soft dough. Cover the dough and let it rest for 15 minutes. Afterward, divide the dough into small, equal-sized balls.
Take one dough ball, roll it out slightly, and place a portion of the radish mixture in the center. Seal the edges, then gently roll it out into a *paratha*. Be careful not to apply too much pressure, or the stuffing might spill out.
Heat a *tawa* (griddle) and lightly cook the *paratha* on both sides. Then, apply some ghee or oil and cook until it turns golden brown and crispy. Prepare all the *parathas* in the same way.
Tips to make parathas even more delicious:
Adding some roasted cumin seeds to the stuffing enhances the flavor.
Be sure to squeeze out any excess water from the radish; this prevents the parathas from tearing.
Adding carom seeds (ajwain) not only improves the flavor but also aids digestion.
Cook the parathas over low to medium heat; this ensures they are cooked thoroughly all the way through.
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