Mooli Paratha (મૂળી પરાઠા, ਮੂਲੀ ਪਰਥ, मूली का पराठा, ముల్లంగి పరోట)

Mooli Paratha (મૂળી પરાઠા, ਮੂਲੀ ਪਰਥ, मूली का पराठा, ముల్లంగి పరోట) This traditional Gujarati Mooli Paratha has a shelf life of about 3 days even at room temperature.

Regional Dish : Gujarat; Punjab; Karnataka; Rajasthan; Andhra;  North India and East india.

Cuisine Style : Gujarat | Cooking Time 25 minutes | Take with Boondi raita | Type Roti, Lunch , Dinner, Snack | Shelf Life : 3 days.

Appx. Nutritional values : calculated for 1 serving ( 1nos)

Calories (240 K cal), Carbohydrates (42 g), Protein (6 g), Fat (5 g).

Ingredients :

• Radish  grated 1 cup tightly packed
• Red chilli powder 3/4 tsp
• Garam masala powder 1/4 tsp
• Turmeric powder 1/8 tsp
• Green chilli    1  chopped
• Coriander leaves   3 tbsp chopped
• Ginger   1/2 tsp grated
• Cumin seeds/jeera 1 tsp
• Salt as needed
• Oil/ghee 1 tsp

For dough:

• Atta/wheat flour  1 cup
• Salt and water as needed
• Oil 1 tbsp

Method :

1. Peel the skin off from radish and grate it.
2. Mix with salt and turmeric in a plate and keep in a slanting way so that water can drain and get collected separately.
3. Make dough as we prepare for roti- the dough should not be too stiff, also not stick, just right-soft and pliable. Set aside covered.
4. Now squeeze the excess water from the radish mixture thoroughly.
5. Heat a pan with oil and splutter jeera, add green chilli, ginger and fry well.
6. Add the squeezed radish in a sprinkled way and add the coriander leaves, garam masala and red chilli powder.
7. Mix, fry well till all the moisture evaporates and the stuff becomes dry. (In medium flame for about 5-6 minutes approximately)
8. Now make equal sized big lemon sized balls out of the dough and the stuffing.
9. Dust the dough balls liberally and roll out half way and keep the stuffing ball inside and seal the ends towards center .
10. Again dust this in the flour and roll out immediately in to a thick roti form.
11. Heat the tawa and place the paratha and cook on both sides with drizzle of oil till golden brown spots appear.
12. Serve with Boondi raita or pickle .

Other variants / Cuisine Style : none