CooQ : Recipe: Mooli Parantha

Mooli Parantha

North indian | Mains

Paratha
127 calories/serving
20 mins
Mooli Parantha is another variation of the popular North Indian breakfast made by stuffing the micxture of grated raddish and Indian masalas in whole wheat chapatis. It tastes best when served with chilled yogurt and pickle.
Recipe by:
Hebbars Kitchen

Instructions

1. Take grated radish. add salt and keep aside for 15 minutes. after resting, squeeze out the water and make it completely water free.

2. Now add rest of the ingredients in the squeezed mooli and keep aside.

3. For the dough, combine flour and salt. add water and knead in to soft dough. add ghee and smooth it out. cover with damp cloth and rest the dough for 15 minutes.

4. Divide the dough in to equal portions and make smooth balls out of it.

5. Now roll two portions into a 4” diameter roundel.

6. Put some stuffing on one part and overlap with other roundel.

7. Now roll it into 8” inch roti.

8. Heat a tawa and cook parantha on medium low flame. add ghee or oil from the sides and cook nicely from both the sides.

9. Serve hot with curd and pickle.

By Chef Ranveer Brar

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