Saturday, November 13, 2010

Mooli Paratha/ Radish Paratha


How many people hate the smell when you cook radish?

I certainly do, but I like to eat radish. Garlic also has a strong aroma, but it gets a lot of attention from all of us. Poor radish, letz give him some TLC and roll it up as a paratha.

I learnt that ( thanks to wiki), paratha is a combination of 2 words "Parat" & "Atta". It originates from the state of Punjab and has found it's way into many world cuisines, with a different name.

Paratha - India, Pakistan, bangladesh
Palata -   Burma
Farata-   mauritius
parata-   Trinidad & Tobago.

Is'nt that amazing how food and culture move whever they go.

Let me share with you a very flavorful Mooli paratha which I learnt from Vah chef. I did not have amchur powder and replaced it with chaat masala.


Mooli Paratha (makes 5- 6 parathas)

Get Ready:


For the filling:

  • 1 & 1/2 cups garted mooli/ white radish
  • 2 green chillies very finely chopped
  • 1 tsp cumin powder
  • 1 tsp chaat masala
  • 1 tsp red chilli powder
  • a pinch Hing
  • 1 tbsp chopped cilantro
  • 2 tsp salt or slightly less

For the atta/ dough:

2 cups flour
1 tsp vegetable or canola oil
water as needed.


Go:

  • Add 2 tsp of salt to the grated mooli and let itsit for an hour or so.
  • squeeze the water out of the mooli, by pressing with your palm and fingers. do not discard the water.
  • Take a non stick pan and add the grated mooli, all  the ingredients for the stuffing and fry without any oil till every thing is combined. It takes about 7 -10 mins. turn the fire off as your stuffing is ready.

  • Make the atta with the mooli water and 1 tsp of oil to make a medium stiff dough.
  • Let it sit for 15 -20 mins.
  • Divide the dough into equal number of balls.
  • Roll into a small disc about 2-3". Place the filling in the center and gather the edges and cover.
  • Roll again into a paratha, making sure the fillings don't come out.
  • Heat a tava and cook the parath with oil or ghee.
  • Serve hot with yogurt or any pickle.

You can also roll 2 chapthi's, place filling on one and cover with another chapathi to make a paratha.

14 comments:

  1. I am like you ttoo, hate the smell but loves raddish ..Mooli paratha is a fav to us, but i never made them myself as one of my friend is an expert at it and cook it for us all the time...

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  2. very delightful--- have never prepared mooli parathas this way!

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  3. Even those who do not eat mooli will love this one!!

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  4. Hey Priya,

    Love the parathas...:)

    Dr.Sameena@

    http://www.myeasytocookrecipes.blogspot.com

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  5. Beautiful looking healthy paratha..

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  6. Delicious healthy parathas, never tried this paratha, thanks for the recipe dear.

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  7. @ Priya Sreeram, Prathima nd Suja

    This is the best mooli paratha recipe that I've tried.

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  8. i love mooli paratha.. my fav. yours looks delicious.

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  9. Sounds interesting, so far never tried this one, looks yummy...

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  10. Nice info about parathas..
    Mooli ones are my absolute fav..looks perfect n delicious!

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  11. http://eatvegetarianbehealthy.blogspot.com/2010/11/simple-salad-comes-with-award.html

    an award for you :-)

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  12. I love paratha. In Malaysia, parathas are flaky and layered. The only ones that's filled is with minced beef and onions or with eggs. They are very delicious. Yours look very delicious, too. Thanks very much for sharing.

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