Monday, 20 September 2010

Mooli Parantha/ Raddish Stuffed Parantha

  • Raddish/ Mooli : 1 (grated) (Keep aside grated raddish in the strainer for 30-45 mins, so that all the water oozes out)
  • Wheat Flour/ Whole Meal Flour: 1 cup
  • Salt: to taste
  • Red chilli pwd: to taste
  • Turmeric pwd: a pinch
  • Oil: 7-8 tbsp
  1. Knead dough with water. (Prepare dough by mixing just sufficient water(~ 1/2 cup). Knead well with hands till dough becomes soft)
  2. Stuffing: Add salt, turmeric pwd and red chilli pwd to the grated raddish. Mix them properly. 
  3. Heat non-stick tawa/ flat pan.
  4. Take little dough and make small ball. Dust with wheat flour.
  5. Roll to make chapati on the rolling board. Put 1 tbsp of stuffing on the centre of chapati. Seal carefully on all sides(again to form a ball).
  6. Roll it again with rolling pin (belan) to form parantha, dusting with flour to prevent it from sticking to board.
  7. Put parantha on tawa. Flip when it is slightly cooked (nearly after a few seconds)
  8. Flip again after a few seconds(when parantha turns slight brown).Now oil the top of parantha and flip it again.
  9. Oil the other side also.Flip it and heat for another few seconds till done.   
  10. Ready to serve with butter, curd or pickle. 

  • If you forget to keep grated raddish in strainer, then heat a pan. Add grated raddish and all the masalas, mix them and cook (without oil) for 3-5 mins so that all the water oozes out. Let it cool for few mins and then stuff. (The stuffing will look as the pic shows on the right)
  • You can add fresh methi leaves also in the stuffing above to make mooli methi ka parantha.

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