Mooli ka paratha/ Radish Stuffed Flat Bread
Mooli ka paratha/ Radish Stuffed Flat Bread might be just the Indian recipe you are searching for. Watching your figure? This gluten free, lacto ovo vegetarian, fodmap friendly, and whole 30 recipe has 99 calories, 0g of protein, and 10g of fat per serving. This recipe serves 7 and costs 40 cents per serving. Not a lot of people made this recipe, and 6 would say it hit the spot. If you have thai chili, salt, ghee, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 55 minutes. It is brought to you by Zesty South Indian Kitchen. All things considered, we decided this recipe deserves a spoonacular score of 5%. This score is improvable. Similar recipes include Mooli Paratha , How to make Mooli Parathas or Radish Paratha, Daikon Radish Stuffed Flatbread/Mooli Paratha, and Mooli Paratha | Punjabi Mooli ka paratha | Radish Paratha.
Servings: 7
Preparation duration: 30 minutes
Cooking duration: 25 minutes
Ingredients:
1/4 teaspoon chili powder
1 tablespoon cilantro/ coriander leaves
¼ teaspoon coriander powder/ dhaniya powder/malli podi
1/4 teaspoon cumin powder
3 tablespoon of homemade ghee for brushing the paratha homemade ghee recipe
1/4 teaspoon dry mango powder/ aamchur powder
2 tablespoon + 1 teaspoon olive oil
1 medium radish/mooli grated about ( 2 cup)
1/4 teaspoon chaat masala
½ teaspoon salt
¾ teaspoon salt or to taste
1 thai green chili ( finely chopped)
¾ cup to 1 cup Hot water
Equipment:
stand mixer
bowl
frying pan
Cooking instruction summary:
In a bowl of kitchen aid stand mixer attached with paddle attachment, add whole wheat flour, salt 2 tablespoon olive oil and water and squeezed radish juice then combine well to form dough.Change paddle attachment and with dough hook knead the dough for about 5 minutes or until they become smooth.Set aside in lightly greased bowl rolling the dough so that dough get coat with 1 teaspoon oil, this will prevent dough from drying. Keep aside for 15-20 minutes. Make 7 equal sized balls and set aside. First grate the radish/mooli and squeeze the juice and set aside. When you are ready to make filling, once again squeeze the juice then add spices, green chili, salt, and cilantro leaves and mix well to form smooth dough. Then divide the dough into 7 equal sized balls and set aside. First with whole wheat dough balls make thick flat disc of about 3 inch and then place mooli/radish filling ball in the center and cover the potato filling with whole dough so it get covered fully . Then again flatten into a 6 inch disc with roller using whole wheat flour liberally to prevent them from sticking. Heat skillet and transfer the spread dough into skillet carefully. Cook the one side until you see bubbles on the top, brush with ghee Flip the other side and cook for another minute. When paratha is done, you will see brown spots all over. Brush them with ghee on both sides once again. Continue to make the paratha until you finish the entire dough. You will able to make 7 paratha from this recipe.Serve them with spicy pickle or curry or your choice. I served with cauliflower curry.
Step by step:
1. In a bowl of kitchen aid stand mixer attached with paddle attachment, add whole wheat flour, salt 2 tablespoon olive oil and water and squeezed radish juice then combine well to form dough.Change paddle attachment and with dough hook knead the dough for about 5 minutes or until they become smooth.Set aside in lightly greased bowl rolling the dough so that dough get coat with 1 teaspoon oil, this will prevent dough from drying. Keep aside for 15-20 minutes. Make 7 equal sized balls and set aside. First grate the radish/mooli and squeeze the juice and set aside. When you are ready to make filling, once again squeeze the juice then add spices, green chili, salt, and cilantro leaves and mix well to form smooth dough. Then divide the dough into 7 equal sized balls and set aside. First with whole wheat dough balls make thick flat disc of about 3 inch and then place mooli/radish filling ball in the center and cover the potato filling with whole dough so it get covered fully . Then again flatten into a 6 inch disc with roller using whole wheat flour liberally to prevent them from sticking.
2. Heat skillet and transfer the spread dough into skillet carefully. Cook the one side until you see bubbles on the top, brush with ghee Flip the other side and cook for another minute. When paratha is done, you will see brown spots all over.
3. Brush them with ghee on both sides once again. Continue to make the paratha until you finish the entire dough. You will able to make 7 paratha from this recipe.
4. Serve them with spicy pickle or curry or your choice. I served with cauliflower curry.
Nutrition Information:
covered percent of daily need
