Mooli(White Raddish) Paratha

Here is the recipe of one of my favorite parathas..These are very famous in Punjab/North India..My mom usually make these parathas in the morning as a breakfast but you can have them anytime of the day but avoid eating at night as they get pretty heavy:)..


Mooli is also known as white Raddish or Diakon .It has very sharp & tangy flavor. It contains Vitamin C , Potassium & calcium. You can eat it raw( salad )or cooked..My most favorite way of eating the mooli is in Mooli paratha only..


Ingredients:-

Mooli/White Raddish:- 1 medium
Onion:- 3/4 cup (chopped finely)
Ginger:- 2 tbsp (chopped finely)
Coriander:- 1/3 cup (chopped)
Ajwain:- 1tsp
Jeera/Cumin Seeds:-
Salt as per taste
Garam Masala:- 1/2 tsp
Red Chilli powder:-1/2 tsp
Aamchoor powder/Mango powder:- 1/2 tsp

Procedure:-

1) Peel the skin of Mooli and grate it.
2) Sprinkle some salt over the grated mooli and let it stand for about 15 minutes..
3) Squeeze out juice of all the grated Mooli by pressing it in between your hands tightly.
4) Add all the above ingredients to the grated Mooli and mix well.

To make paratha

1) Make two small balls out of the dough.

2) Roll both of them in small circles.

3) Take one rolled circle and place some of the mooli mixture in the center.

4) Cover this with the other rolled circle and press the sides lightly with your finger to seal in the mixture.
5) Sprinkle some flour on both sides to avoid sticking on the surface.
6) Roll the paratha into a circle.

7) Heat griddle/pan on medium heat and roast the paratha on both side by applying oil with brush..

Serve hot with ghee on top and plain curd on side..Enjoy:)