Mooli ke Parathe

Mooli ke Parathe/ Radish Paratha Indian Flat Bread

Mooli ke parathe! Delicious and healthy take me to the time when I was asked,
“Roti khayenge?” Which will translate to,” will you have food? ”

Diversity is what India is all about not only in regions, languages but also in food. But this is a question you will definitely hear in North India! People will welcome you to join them for a meal.

Everyday food in India has good health packed in its ingredients and is a complete meal by itself. You will have proteins, carbohydrates, fats and vitamins minerals and water when you have an Indian meal especially when you have a home-cooked Indian meal. Have you tried Mulayachi Amti| Radish with Dal Recipe.

I have already written about Indian flatbreads. Interested?

In my place we have chapatti every day; rice is made only on demand. I prefer to make paratha to chapattis.

Mostly I make the kinds in which the flour is mixed with the vegetables or dal.

The girls, of course, prefer the aloo paratha! The complaint is mooli paratha or methi paratha?? And they dig
in.

Mooli ke Parathe/ Radish Paratha

Ingredients:

2 cups whole wheat flour/atta+ for application

Mooli ke Parathe/ Raddish Paratha Indian Flat Bread
¾ cup white radish, grated
¼ cup radish leaves, chopped
½ teaspoon haldi/turmeric powder
1 ½ teaspoon chilli powder
1 teaspoon dhania/ coriander powder
1 teaspoon jeera/cumin powder
A pinch of chat masala
1 teaspoon oil
Salt to taste
Oil for cooking

For Serving:

Curd

Method:

Mix the grated radish, radish leaves salt and all the dry powders in a bowl. Knead and combine well. Let it stand for a few minutes to ½ and hour.
Add the flour and 1 teaspoon oil mix all the flour.
Knead with hardly any water. The water from the radish is generally enough but in case you need use water
sparingly to make a soft dough.
Make 12 equal portions of the dough.
Roll out each portion thinly into a circle, using a little whole wheat flour for rolling.
Heat a non-stick tava/skillet and cook each paratha, using ¼ teaspoon of oil, till they turn golden brown in colour from both the sides.
Keep aside to cool slightly.

Variation:

Methi parathas:

You can use 1 ½ cup of chopped fenugreek (methi) leaves instead of white radish and radish leaves for the above recipe.

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