One of my friend shared with me Mooli Ki Sabji one fine day in office. I really liked it. Ever before that I never even bothered to taste Mooli commonly known as radish.
One fine day I thought that I should try some experiments with Mooli. Started with Mooli Ki Sabji and followed by Mooli Paratha.
Mooli Paratha turned out to be my favorite paratha. Find out the recipe below.
Ingredients:
2-3 Radish
1 tablespoon cumin seeds
1 green chilli
2 tablespoon's chopped coriander leaves
1 tsp turmeric powder
salt to taste
3 cups wheat flour
1/2 tsp carrom seeds (ajwain)
1/2 tablespoon ginger paste
Procedure:
Moulding wheat flour:
Mould wheat flour to make firm dough. While moulding 3 cups wheat flour put 1 and 1/2 cups water, 1/2 tsp salt and 2 tsp oil. Make sure that dough is not sticky.
For the stuffing:
Heat a pan and put in 1 tablespoon oil, cumin seeds, ginger paste and turmeric powder and fry for 1 Min's.
Put in chopped green chilli and fry.
Then put in the grated raddish and fry for 10 Min's till its dry.
Put in chopped coriander leaves.
Mix salt to taste.
For the paratha:
Make round balls from the dough. The size should be a little bigger then the table tennis ball.
Roll the dough ball into a little bit of dry flour and roll it into small flat round shape.
Then place a tablespoon of the stuffing on it and close from all sides.
Then again apply some flour powder and roll it into bigger round shapes, just like a chapati.
Then apply 1/2 tsp ghee on the frying pan and place the paratha on it.
After 5 Min's, apply 1/2 tsp ghee on the upper side and turn. Fry for 5 Min's.
The paratha is done. Serve it with curds or any dish.
One fine day I thought that I should try some experiments with Mooli. Started with Mooli Ki Sabji and followed by Mooli Paratha.
Mooli Paratha turned out to be my favorite paratha. Find out the recipe below.
Ingredients:
2-3 Radish
1 tablespoon cumin seeds
1 green chilli
2 tablespoon's chopped coriander leaves
1 tsp turmeric powder
salt to taste
3 cups wheat flour
1/2 tsp carrom seeds (ajwain)
1/2 tablespoon ginger paste
Procedure:
Moulding wheat flour:
Mould wheat flour to make firm dough. While moulding 3 cups wheat flour put 1 and 1/2 cups water, 1/2 tsp salt and 2 tsp oil. Make sure that dough is not sticky.
For the stuffing:
Heat a pan and put in 1 tablespoon oil, cumin seeds, ginger paste and turmeric powder and fry for 1 Min's.
Put in chopped green chilli and fry.
Then put in the grated raddish and fry for 10 Min's till its dry.
Put in chopped coriander leaves.
Mix salt to taste.
For the paratha:
Make round balls from the dough. The size should be a little bigger then the table tennis ball.
Roll the dough ball into a little bit of dry flour and roll it into small flat round shape.
Then place a tablespoon of the stuffing on it and close from all sides.
Then again apply some flour powder and roll it into bigger round shapes, just like a chapati.
Then apply 1/2 tsp ghee on the frying pan and place the paratha on it.
After 5 Min's, apply 1/2 tsp ghee on the upper side and turn. Fry for 5 Min's.
The paratha is done. Serve it with curds or any dish.
