Easy Mooli Paratha recipe by Mum. Make your breakfast simply delicious!

Do try it out 🙂

Ingredients For the dough

• Wheat flour – 2 cups
• Oil – 1 tbsp
• Salt – as required

For the stuffing

• Grated Mooli / Radish  –  1 cup
• Green chilies finely chopped  – 2
• Garlic finely chopped – 1 large clove
• Turmeric powder – 1/4 tsp
• Garam masala powder – 1/4 tsp
• Red chili powder – 1/2 tsp
• Coriander powder – 1 tsp
• Dry mango powder – 1/4 tsp
• Cumin seeds  – 1/2  tsp
• Coriander leaves finely chopped  – 2 tbsp
• Salt – as required

Method:

• Grate the radish and squeeze out as much water as you can. You can use this water to make the dough.
• In a large bowl add the flour and salt, mix it well. Then add the radish water little by little to make a soft dough. Add the oil and knead it well. Keep it aside covered  for 10-15 minutes.
• Add all the ingredients from green chilies to salt to the grated radish ( Do squeeze out the excess water if any from the grated radish) . Slightly crush the cumin seeds, finely chopped green chilies and garlic before adding. You can add radish leaves if you wish to instead of the coriander leaves.
• Divide the dough into equal portions and make small balls. Flatten each  ball a little and place the stuffing inside, then bring all the edges together and seal it completely so that the stuffing doesn’t come out. Now roll this with a rolling pin to make a paratha to the thickness you desire.
• Heat a tawa and shallow fry with oil or butter on both sides on medium flame till golden brown.
• Serve hot with curd (sprinkled with pepper) and any pickle of your choice.

Variation: For those who do not wish to make a stuffed paratha, here is a simple method to make these yummy parathas quickly.

• Add all the ingredients to the wheat flour with little water if required and knead it well with oil into a soft dough.
• Divide the dough into equal portions and roll them into thick parathas.
• Heat a tawa and shallow fry with oil or butter on both sides on medium flame till golden brown.
• Serve hot with curd (sprinkled with pepper) and any pickle of your choice.