Mooli Parantha-unfold the flavours of indian cuisine

Juicy and crispy layer of Radish/Mooli Parantha makes mouth water on hearing, Radish Parantha is a popular parantha in Indian Paranthas like (Aloo Ka Parantha, Cabbage Parantha, Paneer Parantha) If you want to keep this healthy then you can use wheat flour, if you want to eat more crispy then you can use refined flour.

Little bit about Mooli Parantha history:-

Parathas, a type of flatbread characterized by various fillings or layers, carry a deep-rooted legacy in the Indian subcontinent, particularly in modern-day India and Pakistan. These breads have been an integral part of the regional cuisine for centuries and are savored across all mealtimes, ranging from breakfast to lunch and dinner.

The radish, known as “mooli” in Hindi, occupies a significant position within the realm of Indian gastronomy. With a cultivation history spanning thousands of years in the Indian subcontinent, radishes have become highly esteemed for their unmistakable tangy flavor and satisfying crunch. Their culinary applications are diverse, finding their way into numerous cooked and raw preparations, thus highlighting their versatility in Indian cookery.

You need these ingredients to make Mooli Paratha:-

Serving Capacity :-5 Preparing Time :- 1/2 an hour

Radish :- 4-5 cumin seeds:-1 spoon
Flour :- 400 grams green chilli chopped:-2
Water :- as required (for making dough) carrom seeds:-1/2 spoon
Salt :- 1/2 tsp and as required coriander
Chilli :- 1/4 tsp ginger chopped:-1 spoon
Garam Masala :- 1/4 tsp
butter/ghee as required

Detail method of making Radish Paratha.

1. First of all take 4-5 radishes, after washing them thoroughly grate them and remember to squeeze out water from the radishes so that it becomes easier to make parathas.

2. Along with grating radish, you can also add radish leaves after cutting them into small pieces, this makes the paranthas even more delicious.
3. Now add 1 teaspoon ginger, 2 finely chopped green chilies, 1 teaspoon cumin, 1/2 teaspoon carom seeds, and coriander to the grated radish.

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4. Now add salt as per taste.

5. Now add 1/4 tsp red chili.
6. Now take two small balls from the dough, in this way radish will not come out of the dough and there will be no problem in rolling.
7. Now roll the dough a little and fill it by spreading the stuffing. Then roll out the second ball and place it on top of the first ball. And then with the help of rolling pin you can roll the paratha.
8. Now cook the rolled parantha on a low flame, applying butter or desi ghee, roast the parantha well and make it crispy.
9. Now it's time to make parathas and serve them. You can make parathas even tastier by adding cream, don't forget to take curd.

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