Mooli ke Parathe
Flatbread stuffed with winter radish
- Cooking time60 mins
Calories408kcal
This is a recipe for yet another Punjabi classic—mooli ke parathe. It uses large, white winter radish, as well as fresh radish leaves in the paratha filling. With a 1:1 dough to filling ratio, this is a chunky, generous paratha—just one of which is enough to fuel you up for the day. These mooli ke parathe are hot off the skillet, topped with white butter, and alongside a raita, called "tadke wale dahi".
Books in this recipe
No items found.
Like the work we do? Help keep this site ad-free by making a donation.
DonateIngredients
Serves
2
For the dough
- 120 g atta (whole-wheat flour)
- 12 g maida (refined flour)
- ½ tsp salt
- ½ tsp ghee
- 75 ml water
For the filling
- 225 g radish (grated)
- 75 g radish leaves (finely chopped)
- 60 g onion (fine chopped)
- 10 g ginger (finely chopped)
- 4 g fresh red/green chillies (finely chopped)
- 20 g coriander leaves (finely chopped)
- 5 g total salt
- 5 g coriander powder
- 3 g ajwain (carom seeds)
- 1 tsp pepper powder
- oil/ghee/butter for frying
- white butter for finishing
Method
- Knead a smooth, pliable dough using all the ingredients, and set it to rest and relax for 30 mins.
- Peel and grate radish, and finely chop the radish leaves. Add 2 g salt, mix well and set it aside to allow the moisture from the vegetables to release.
- Meanwhile, prep the other ingredients: finely chop onions, ginger, fresh red chillies and coriander leaves.
- The radish mixture will have released moisture by now, so squeeze out as much of the excess liquid as you possibly can.
- Mix together the squeezed radish, onions, ginger, chillies and coriander leaves, along with 3 g more salt, coriander powder, ajwain and pepper powder.
- Divide both the dough and filling in 100 g portions.
- Roll out the dough to 10-cm diameter. Thin out the edges using your thumb.
- Place the filling in the centre (you may have to squeeze out any additional liquid once again before adding the filling to the dough).
- Gather the sides and twitch to seal. Gently flatten the filled dough using cupped palms. Start rolling, gently once again, until the paratha is about 16 cm in diameter.
- Dry-toast the paratha on a hot skillet on both sides until cooked. Add ghee or any other fat of your choice, and fry the paratha until golden and crisp.
- Top with white butter and serve with plain yoghurt or Rahul's "tadke wale dahi".
.avif)
.avif)
