Wednesday, February 24

Mooli Paratha (White Radish)

Mooli or Radish is rich in folic acid and potassium and is a good source for vitamins. One can prepare salad through grated Radish/Mooli. Just add 2-3 Tbsp of Curd and Salt to the grated Mooli and have it with Chapati or Roti or have it directly. This salad helps those who suffer from constipation. Many people love to have leaves of Mooli by preparing salads out of them. Mooli is extensively used in Rajasthani cooking unlike in other parts of India where it's mainly considered as a salad vegetable.
I was not prepared to cook mooli paratha, but i had no choice other then mooli paratha. This was my first attempt to cook this paratha's, fortunately it come out very well and very tasty also.... me eatting mooli is very hard because of the smell. My mother- in-law she make's mooli paratha very well, after my marriage i was there in my in-law's place for 1month, i dint not get a time to learn form my MIL, because we had to rush to Korea.....Yesterday i made call to my MIL, to know how to cook mooli paratha's..... and here the method and ingredient's are;)

3 mooli (Radish) 
1 onion, 2 green chilly, coriander leafs (chopped) 
10 curry leafs (chopped) 
4 dry red chillys 
1/2tbs ginger garlic paste 
1/2tbs musturd seeds 
1tbs turmeric, 1/2tbs coriander powder 
3cup wheat flour 
Oil (as per required) 
Salt as per the taste .

Cooking Method
In a bowl, add Wheat flour, Salt and Oil. Mix all properly and add water to this flour mixture and prepare dough just like the regular Chapati dough. Keep aside for about 30 minutes.
Boil radish saprately for 5 minutes. Squeeze out the water from boiled Radish completely by pressing between both palms. Heat oil in a pan, add musturd, curry leafs and red chilly, when they splutter, add onion, green chilly and coriander leafs, fry it lite brown.
Now add bolied/squeezed Radish/Mooli and fry for 10-12 minute on a medium flame by stirring continuously. Keep aside and leave the Radish filling/Sabzi to cool.
Divide and shape the Paratha dough into round shaped balls. Roll it out to the size of a small-sized puri. Place 2 tbsp of stuffing (Radish sabzi) in the centre. Raise the sides and cover the filling. Flatten and roll out into a medium thick paratha by dusting occassionally in the wheat flour.
Cook the rolled out Mooli Paratha on a hot griddle or Tawa and bake the Mooli Paratha on both the sides by applying enough Oil till the Paratha turns crisp.
Serve it hot with Curd or Coconut Chutney. Mooli paratha's are ready to serve.


Anonymous said...

Hi!! i love ur blog, great i was so happy that u have add so many indian recipe's.after a long time i would be try something new that to indian food. lovely
Thanks for posting

Ramya said...

That has come out soo well..My ones half filling is outside:-) So hubby always confused is it stuffed parathas or coated parathas:-)

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