Stuffed Mooli Parathas – Wholewheat parathas stuffed with grated radish and spices.
Parathas are not only a great breakfast option, but you can have them for lunch, dinner or as a snack. They are simple and easy to prepare and can be made with variety of fillings. Parathas can be made by adding vegetables to the flour or by stuffing the veggies in the paratha. They make for a perfect lunch box option. Parathas are frequently made in my kitchen as everyone at home loves it and it gets made quickly too. Some of the paratha recipes on this blog are are Achari Aloo Paratha, Gobi Paratha, Methi Paneer paratha, Ajwain Paratha, Moong Palak Paratha, Oats Palak Paratha, Multigrain parathas, Paneer Paratha, Paneer stuffed matar paratha, Corn cheese paratha, Lachcha paratha .
Stuffed mooli parathas are made by preparing a stuffing of grated radish and spices. The parathas are stuffed with this filling and cooked till golden brown. Stuffed Mooli parathas taste divine with pickle and curds. For making the stuffing, its important to squeeze the water completely from grated radish. This makes rolling of paratha easier. Another method to make mooli parathas is to add grated radish to the wholewheat flour, knead and then make parathas. Here is the recipe for Stuffed Mooli Parathas:
Step by step recipe with pictures:
Add salt to grated radish and keep aside for 10 minutes.
Squeeze out water from the radish.
Add carom seeds, chopped chilly, chopped coriander, turmeric powder, chilly powder, cumin-coriander powder, garam masala and amchoor. Mix well and keep aside.
In a mixing bowl or a plate, add wholewheat flour, chopped radish leaves and salt.
Add water gradually and knead to a stiff dough.
Take a dough ball and dust with flour.
Roll out the dough ball and place radish stuffing on it.
Bring the edges together and seal it.
Roll out again using some flour.
Heat a skillet and cook the paratha using ghee.
Cook on both sides till golden brown spots appear on the paratha.
Serve hot with pickle and curds.
Recipe
Ingredients
For the dough
2 cups whole wheat flour
½ cup chopped radish leaves
1 tsp oil
Salt as per taste
For the stuffing
3 cups of grated radish (mooli)
salt to taste
¼ cup chopped coriander
1 green chilly, chopped
½ tsp carom seeds (ajwain)
¼ tsp turmeric
½ tsp red chilly powder
1 tsp cumin coriander powder
¼ tsp garam masala
½ tsp dried mango powder (amchoor)
Other ingredients
Oil/ Ghee for cooking the parathas
Method:
For the stuffing
- Firstly add salt to the grated radish. Mix well and keep aside for 10 minutes.
- Now, squeeze out water from grated radish.
- In a mixing bowl, add grated radish, chopped chilly, chopped coriander leaves, carom seeds, turmeric, red chilly powder, cumin coriander powder, garam masala and amchoor.
- Mix well and keep aside.
For the dough
- In a mixing bowl or a plate, add whole wheat flour.
- Add salt and chopped radish leaves.
- Add water as required and knead to a stiff dough.
- Add 1 tsp oil to the dough and knead well. Keep aside.
How to proceed
- Divide the dough into medium round shaped balls.
- Roll out one dough ball into a circle.
- Place around 2 to 3 tbsp of the stuffing in the centre of the roti and bring the edges together to the centre to seal it.
- Roll out again using some flour. Likewise, repeat with the remaining dough and stuffing.
- Heat a skillet and cook each paratha using ghee till golden brown spots appear on both the sides of the paratha.
- Serve hot with Stuffed red chilli pickle and curds.
WATCH RECIPE VIDEO:
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