Mooli Prantha

Ingredients

• 2.0 cup Wheat Flour
• 1.0 Radish
• 1.0 Green Chilli
• 1.0 Tbsp Butter
• 3.0 Tbsp Ghee
• 1.0 tsp Red Chilli Powder
• 1.0 tsp Salt
• 1.0 cup Water
• 1.0 tsp Garam Masala

Cooking Steps

1. Knead whole wheat dough with the flour, salt, oil adding water as needed until soft and pliable. Set it aside.
2. Grate the mooli (white radish) and set aside for 15 to 20 minutes and later squeeze the water from it.
3. This is done so that the mooli paratha do not break while rolling the dough. This radish juice can be used to make the dough instead of water.
4. Add chopped green chilies to the grated mooli.
5. Now take two lemon sized ball from the dough and roll them into a small circle, about 5 to 6 cms on the rolling board dusted with wheat flour.
6. Take a good amount of the mooli stuffing and place it on one of the rolled dough.
7. Don’t use too much stuffing as in that case the mooli parathas can break while rolling.
8. Sprinkle evenly one or two pinch of salt, red chilli powder and garam masala powder. Cover with the other rolled round and join the edges.
9. In the meantime, heat the griddle or tava. Roll the dough into the size of a paratha or roti.
10. Care should be taken while rolling the dough as the paratha may break.
11. We have added salt to the mooli and thus as a result some juice will start oozing out from the mooli paratha. Its ok.
12. Heat a tawa (skillet) and place the paratha on the tawa. The tawa should be medium hot. Also keep the flame to medium-high to high. Don't roast the paratha on a low flame. Roasting paratha on a low flame can make them hard or dense and you won't get a good taste.
13. Roast the paratha on a hot tava or griddle using ghee and oil. Keep the heat to medium-high to high.
14. Use a liberal amount of ghee or oil to roast the paratha. A well-fried paratha will have some brown spots and might puff up little.
15. Make sure that the paratha edges are fried well. You can use spatula to press them.
16. You can flip the paratha a couple of times till you see brown spots and the paratha is cooked evenly. The paratha should become golden and crisp from both sides. Make all parathas this way.
17. Serve Punjabi Mooli Paratha hot with butter or curd or the pickle of your choice. You can also pack them in a lunch box. I love to have these paratha with plain curd or as an evening snack with a cup of hot tea.