Mooli Methi Paratha


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This warm filling paratha will provide enough energy and fiber for the day. Serve with aachar or curd or soup or plain as is.

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Mooli Methi Paratha recipe - How to make Mooli Methi Paratha

Preparation Time:    Cooking Time:    Total Time:     Makes 5 parathas
Show me for parathas


For The Filling
1 cup grated radish (mooli)
1 cup mashed potato
3 tbsp ginger-green chilli paste
salt to taste
2 tsp dried fenugreek leaves (kasuri methi)
1 cup chopped fenugreek leaves
1 tbsp oil
2 tsp cumin seeds (jeera)
a pinch asafoetida (hing)

To Be Kneaded Into A Soft Dough
1 cup whole wheat flour (gehun ka atta)
1/4 cup plain flour (maida)
salt to taste
1 tbsp oil
water as required

Other Ingredients
ghee for cooking
grated processed cheese for garnishing
For the filling

    For the filling
  1. Heat oil in a pan and add the cumin seeds.
  2. When the seeds crackle, add the radish and fenugreek leaves and cook till all the water evaporate.
  3. Add the remaining ingredients and mix well and remove form the flame and keep aside.
  4. and potatoes. Mix well. Keep aside.

How to proceed

    How to proceed
  1. Divide the dough into 10 portions and roll them into a circle of 5" diameter and 2mm thickness.
  2. Place one roti on a clean dry surface. Moisten the edges. Spread 2 tbsp of the filling on it evenly.
  3. Leave the moistened edges blank. Grate the cheese on the filling.
  4. Cover it with another layer of roti.
  5. Press the edges and press them with fork to give nice design and seal them well.
  6. Roast them on hot tava smearing little ghee until light brown and crisp.
  7. Sprinkle some grated cheese, coriander and serve fresh with hot soup.

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This recipe was contributed by damyantiben on 09 Dec 2012

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