Paratha and Naan was not my cup of tea until I got married. Yes I hadn’t tasted them till late in my life. Born and brought as a south Indian girl, I love rice, dosa, idly for breakfast and dinner. My mom started cooking chapathi after my dad got diagnosed with high blood pressure. On the contrary I got married to a guy who loves chapathi and paratha of any form any time of the day. During this India trip I learned this mooli ka paratha from my mother-in-law’s cook. So I made this mooli ka paratha yesterday.
My mother-in-law’s cook is very organized, she comes around 5 ⁰clock in evening and will ask us how many do you want and we gave the number, she would grab the flour container and start making the dough immediately. Next she will make the filling and ask us what side we want to make to go with paratha. She makes paratha in one stove and sides in other stove and finish everything with an hour or hour and half. While making these, I stood with book and pen near kitchen window and my hubby the photographer captured the pictures. I told him to click everything so that when I need it I can go back and do a reference.
She made this mooli ka partha, aloo paratha and methi paratha and karanji for us. I have aloo paratha and methi paratha in my blog, so will try the rest of the recipe. I like her recipe because she made from fresh radish, which known to be oozing out juices if you grate them and this part is notorious; to make a paratha fast enough as it become soggy soon. I have tried her recipe twice and learnt that I need to squeeze juices of raddish more than 2 times before it is going to into the filling. I used the squeezed radish/mooli juice to make the dough.
Process is really simple, first grate the radish/mooli and set aside for few minutes that will help to ooze out some juices. Then make the outer covering with whole wheat flour, oil, salt and water. You can add ghee instead of oil if you want. When you are ready to make fillings, squeeze out the juice once again, add salt, spices, green chili and freshly chopped coriander leaves. Then first make small circle with covering dough and then place filling and cover with dough and spread the entire stuff once again into 6 inch flat bread. Cook them in medium fire for 1 minute or until it become cooked both sides and you see brown spots on both sides. Brush them with ghee on both sides.
Enjoy with some spicy pickle. Delicious meal, I can assure it, but please try it yourself. Here comes the recipe.
This is Swathi ( Ambujom Saraswathy) from Zesty South Indian Kitchen who loves to explore cuisines from all over the world. Whenever possible I try to to give an Indian touch to several of the world cuisine, and has weakness for freshly baked bread. All the recipes you see here are created by me and approved after taste-test by my family.