Punjabi Mooli Stuffed Paratha


by
Punjabi Mooli Stuffed Paratha

5/5 stars  100% LIKED IT    1 REVIEW ALL GOOD

Added to 2 cookbooks   This recipe has been viewed 2893 times

You can’t resist having a go at these parathas even as you are cooking them for your family, because the aroma is so tempting and the flavour, oh, it’s almost addictive!

The whole wheat parathas are stuffed with grated radish cooked with a range of spices and spice powders. The whole wheat flour dough is also enhanced with a dash of carom seeds, which get toasted and give out an awesome aroma when the parathas are cooked.

Radish is available in plenty in Punjab, and this stuffed paratha is a regular breakfast affair there. Topped with a dollop of butter, the Punjabi Mooli Stuffed Paratha is usually relished with a cup of curds and some pickle.

Try other paratha recipes like Aloo Paratha or Gobi Paratha .

Add your private note

Punjabi Mooli Stuffed Paratha recipe - How to make Punjabi Mooli Stuffed Paratha

Preparation Time:    Cooking Time:    Total Time:     Makes 4 parathas
Show me for parathas

Ingredients

For The Dough
3/4 cup whole wheat flour (gehun ka atta)
1 tsp oil
1/2 tsp carom seeds (ajwain)
salt to taste

For The Mooli Stuffing
1 1/2 cups grated radish (mooli)
salt to taste
2 tsp oil
1 tsp cumin seeds (jeera)
1 tsp grated ginger (adrak)
1 tsp chilli powder
1/4 tsp turmeric powder (haldi)
1/2 tsp coriander (dhania) powder
1 tbsp finely chopped coriander (dhania)
1/2 tsp garam masala
1/2 tsp dried mango powder (amchur)

Other Ingredients
whole wheat flour (gehun ka atta) for rolling
4 tsp oil for cooking

For Serving
fresh curds (dahi)
pickle
Method
For the dough

    For the dough
  1. Combine all the ingredients in a deep bowl and knead into a soft dough using enough water. Keep aside.

For the mooli stuffing

    For the mooli stuffing
  1. Combine the radish and little salt in a deep bowl and mix well. Cover with a lid and keep aside for 15 minutes.
  2. Squeeze out all the extra water by pressing the radish between your palms. Keep aside.
  3. Heat the oil in a broad non-stick pan, add the cumin seeds and sauté on a medium flame for 30 seconds.
  4. Add the ginger and radish and sauté on a medium flame for 30 seconds.
  5. Add the chili powder, turmeric powder, coriander powder and little salt and sauté on a medium flame for 2 minutes.
  6. Switch off the flame, transfer the mixture into a deep bowl, add the coriander, garam masala and dried mango powder and mix well. Keep aside.

How to proceed

    How to proceed
  1. Divide the mooli stuffing into 4 equal portions. Keep aside.
  2. Divide the dough into 4 equal portions.
  3. Roll out a portion of the dough into a 125 mm. (5") diameter circle using a little whole wheat flour for rolling.
  4. Place a portion of the mooli stuffing in the centre of the circle. Bring together all the sides in the centre and seal it tightly and flatten it.
  5. Roll out again into a 150 mm. (6") diameter circle using a little whole wheat flour for rolling.
  6. Heat a non-stick tava (griddle) and cook the paratha on a medium flame using 1 tsp of oil, till golden brown spots appear on both the sides.
  7. Repeat steps 3 to 6 to make 3 more parathas.
  8. Serve hot with fresh curds and pickle.

Nutrient values (Abbrv) per paratha
Energy155 cal
Protein2.8 g
Carbohydrates15.5 g
Fiber1.3 g
Fat9.1 g
Cholesterol0 mg
Sodium17.9 mg

REGISTER NOW If you are a new user.
Or Sign In here, if you are an existing member.

Login Name
Password

Forgot Login / Passowrd?Click here

If your Gmail or Facebook email id is registered with Tarladalal.com, the accounts will be merged. If the respective id is not registered, a new Tarladalal.com account will be created.

Are you sure you want to delete this review ?

Click OK to sign out from tarladalal.
For security reasons (specially on shared computers), proceed to Google and sign out from your Google account.

Reviews

Punjabi Mooli Stuffed Paratha
5
 on 06 Apr 18 03:32 PM


Thank you so much for this recipe, tried making them for breakfast. Everybody loved it. We relished them with curd and appreciated a lot.