Punjabi cuisine
Home - Punjabi cuisine

Mooli Paratha
Previous Next

Ingredients :

For stuffing :
3 nos.	Mooli (Radish)	2nos.	Green chilies, chopped finely
1/2 tsp	Red chili powder	2 tbsp	Coriander leaves
1/2 tsp	Coriander powder	Salt to Taste
For dough :
2 cups	Wheat flour	Oil for frying mooli paranthas
Water As needed		Salt to Taste

Preparation :

Sieve the wheat flour and salt. Add water and knead to stiff dough. Cover and keep aside.
Peel and grate the radish. Squeeze and drain all the water.
Heat the pan and fry the radish to light brown. Add salt, red chili powder, green chilies, corainder leaves and mix well. Allow it to cool.
Take some dough and roll into small puri, put 2tsp of stuffing and cover all the sides. Roll again into a thick, round parantha.
Heat a tava and fry the mooli ka paratha both sides to crispy and brown. Put some oil over the paratha.
Serve the mooli paratha hot with raita or curry.