Ingredients for Mooli Parantha Recipe
Radishes white (Mooli)- 3 Medium size
Wheat flour (atta) - 2 cups
Turmeric Powder – 1/2 tsp
Red Chilli Powder - 1 tsp
Coriander Powder – 1/2 tsp
Dry mango powder(Aamchur) – 1/4 tsp
Salt- to taste
Ghee – 1 tbsp
Method of Mooli Ke Parathe
Peel the radish (Mooli) and grated in a plate and squeeze and separate the juice from grated radish (Mooli). Take grated radish in a plate and add turmeric powder, red chilli powder, coriander powder, Dry mango powder (Amchur) and salt. Mix all these well. Heat a Pan and add one tsp of Ghee. When Ghee start heating then add mixture of radish. Stir continuously and cook till dry the water from mixture. It will take 3-4 minute for dry the water. Our stuffing for paratha is ready to fill.
Take 2 cup of wheat flour (atta) in Parat and add half tsp of salt. Add some luke warm water and knead into a stiff dough. Take a small portion from dough and roll out the portions to small discs, add a portion of prepared stuffing in the centre, seal the edges and lightly roll outinto thick paranthas. Heat a non-stick pan or tawa. Place the prepared parathas on it and roast, basting with ghee, till evenly done from both sides. Serve hot.