Mooli ka Paratha:

Mooli Ka Paratha is a healthy and easy variation of Indian flatbread. Where grated Radish, wheat flour and spices mix together to make parathas.

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Mooli Ka Paratha | How to make Mooli(Radish)( step by step directions)

Main Ingredients: Radish and wheat flourLevel of cooking: Medium

Prep Time15

Active Time25

Total Time40

Course: indian flat bread, roti

Cuisine: gujrati, Indian

Yield: 12 parathas

Calories: 88kcal

Author: Swati Paathak

Materials

2 cups Wheat Flour for dough
1/2 cup wheat flour for dusting
1 cup grated Radish Mooli
1 teaspoon finely chopped green chilli
1/2 teaspoon turmeric powder
salt to taste
2 teaspoon oil
Oil for cooking
1/2 teaspoon red chilli optional
1/2 teaspoon cumin powder
1/4 cup yoghurt dahi

Instructions

Add water as needed to make smooth, soft dough Knead the dough. lightly greased surface to make it smooth and pliable.
Divide the dough into equal parts. Roll each one into a smooth ball and press flat. Take one dough ball and press it lightly on both sides on a surface covered with dry flour.
Using a rolling pin, roll the dough into a circle about five to six inches.
Heat a tava (griddle) over medium-high heat. Place the paratha over the tava (griddle).
As it cooks, the dough will change colour and have a dryer look. Turn the paratha over using a spatula. You should see golden-brown spots on the semi-cooked
Side.
Spread few drops of oil onto the paratha using a spatula evenly around its surface and flip the paratha using your spatula, lightly press the entire surface of the paratha.
It may puff up in some areas. Flip The paratha over again and repeat this process, cook, until light golden brown spots appear on both sides.
Transfer it to the plate. Repeat this process with the remaining dough balls, cook them in a similar way.

Notes

Serve them hot with pickle and yoghurt.[br]If the dough starts sticking, dust it with more flour.

Do not use any dry flour toward the end of the rolling, as it will make the Paratha dry.

Mooli Ka Paratha[मूली का पराठा] recipe: ( step by step directions)

Combine wheat flour, Radish, salt, oil, yoghurt, cumin powder, turmeric, red chilli powder and green chilli in a bowl.

Add water as needed to make smooth, soft dough Knead the dough. lightly greased surface to make it smooth and pliable.

Divide the dough into equal parts. Roll each one into a smooth ball and press flat. Take one dough ball and press it lightly on both sides on a surface covered with dry flour.

Using a rolling pin, roll the dough into a circle about five to six inches. Heat a Tava (griddle) over medium-high heat. Place the paratha over the Tava (griddle).

As it cooks, the dough will change colour and have a dryer look. Turn the paratha over using a spatula. You should see golden-brown spots on the semi-cooked side.

Spread few drops of oil onto the paratha using a spatula evenly around its surface and flip the paratha Using your spatula, lightly press the entire surface of the paratha.