Mooli Paratha , How to make Mooli Parathas or Radish Paratha

The recipe Mooli Paratha , How to make Mooli Parathas or Radish Paratha could satisfy your Indian craving in approximately 1 hour. This recipe makes 3 servings with 70 calories, 1g of protein, and 5g of fat each. For 16 cents per serving, this recipe covers 3% of your daily requirements of vitamins and minerals. 79 people have tried and liked this recipe. It works well as a bread. It is brought to you by Veg Recipes of India. Head to the store and pick up ghee, radish, salt, and a few other things to make it today. It is a good option if you're following a lacto ovo vegetarian diet. With a spoonacular score of 11%, this dish is not so super. Mooli Paratha | Punjabi Mooli ka paratha | Radish Paratha, Mooli Ka Paratha (radish Filled Flatbread), and Daikon Radish Stuffed Flatbread/Mooli Paratha are very similar to this recipe.

Servings: 3

Preparation duration: 30 minutes

Cooking duration: 30 minutes

 

Ingredients:

white butter (to serve with the parathas)

red chilli powder as required

whole wheat flour dough/atta

ghee or oil for frying

1 medium to large mooli/radish with or without leaves

salt

Equipment:

griddle

spatula

Cooking instruction summary:

prepare the whole wheat dough and keep it aside.grate the mooli/radish and keep aside for 15-20 minutes and later squeeze the water from it. this is done so that the mooli parathas do not break while rolling the dough. this radish juice can be used to make the dough instead of water.add chopped green chilies to the grated mooli.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.take a good amount of the mooli/radish stuffing and place it on one of the rolled dough. don't use too much stuffing as in that case the mooli parathas can break while rolling.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.in the meantime, heat the griddle or tava. roll the dough into the size of a paratha or roti. Care should be taken while rolling the dough as the paratha may break.we have added salt to the mooli and thus as a result some juice will start oozing out from the mooli parathas. its ok.fry the mooli paratha on a hot tava or griddle using ghee and oil. the mooli paratha should become golden and crisp from both sides.make sure that the paratha edges are fried well. you can use spatula to press them. use liberal amount of ghee or oil to fry the parathas. well fried paratha will have some brown spots and might puff up little.serve the mooli paratha hot with butter/makhan or curd or the pickle of your choice.

 

Step by step:


1. prepare the whole wheat dough and keep it aside.grate the mooli/radish and keep aside for 15-20 minutes and later squeeze the water from it. this is done so that the mooli parathas do not break while rolling the dough. this radish juice can be used to make the dough instead of water.add chopped green chilies to the grated mooli.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.take a good amount of the mooli/radish stuffing and place it on one of the rolled dough. don't use too much stuffing as in that case the mooli parathas can break while rolling.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.in the meantime, heat the griddle or tava. roll the dough into the size of a paratha or roti. Care should be taken while rolling the dough as the paratha may break.we have added salt to the mooli and thus as a result some juice will start oozing out from the mooli parathas. its ok.fry the mooli paratha on a hot tava or griddle using ghee and oil. the mooli paratha should become golden and crisp from both sides.make sure that the paratha edges are fried well. you can use spatula to press them. use liberal amount of ghee or oil to fry the parathas. well fried paratha will have some brown spots and might puff up little.serve the mooli paratha hot with butter/makhan or curd or the pickle of your choice.


Nutrition Information:

Quickview
69k Calories
1g Protein
4g Total Fat
6g Carbs
0% Health Score
Limit These
Calories
69k
3%

Fat
4g
7%

  Saturated Fat
2g
17%

Carbohydrates
6g
2%

  Sugar
0.19g
0%

Cholesterol
11mg
4%

Sodium
262mg
11%

Get Enough Of These
Protein
1g
2%

Vitamin A
718IU
14%

Vitamin E
0.88mg
6%

Manganese
0.09mg
4%

Selenium
3µg
4%

Vitamin B1
0.06mg
4%

Iron
0.7mg
4%

Folate
14µg
4%

Fiber
0.92g
4%

Vitamin B2
0.06mg
3%

Vitamin B3
0.68mg
3%

Vitamin K
2µg
2%

Vitamin B6
0.05mg
2%

Copper
0.03mg
2%

Phosphorus
15mg
2%

Potassium
51mg
1%

Magnesium
4mg
1%

covered percent of daily need
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Food Trivia

Cooking food is one of the great revolutionary innovations of history because it not only transformed the way we prepare food, but because it also became a center of cultural communion and organized society.

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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