Mooli ka Paratha I Breakfast Recipes I इस ट्रिक से कभी नहीं फटेगा मूली का पराठा I Pankaj Bhadouria 

Mooli ka Paratha I Breakfast Recipes I इस ट्रिक से कभी नहीं फटेगा मूली का पराठा I Pankaj Bhadouria
Here’s a special Mooli ka Paratha recipe for you! Mooli ka Paratha is a winter special as the best radish is available in winters. Mooli ka paratha makes for excellent breakfast recipes too!
A problem we often encounter while making Mooli ka Paratha is that the Paratha bursts from seams as we roll it out. This is because radish or mooli has a high water content that makes it difficult to roll out the Mooli ka Paratha.
Another hitch people have regarding eating Mooli ka Paratha is that it causes flatulence.
Sharing tips and tricks to take care of all such problems so that you can enjoy your Mooli ka Paratha these winters!
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Recipe :
Mooli ka Paratha
Preparation time: 30 minutes
Cooking time: 20 minutes
Serves:3-4
Ingredients:
2 large radish/ mooli (with leaves)
2 cups whole wheat flour
1tsp carom seeds
1 tsp red chili powder
Salt to taste
2 green chilies, finely chopped
2 tbsp coriander leaves
1 tsp cumin seeds
1 tbsp coriander seeds, crushed
oil as needed
Method:
Wash, peel and grate the radish with the largest eye of the grater.
Mix in 1 tsp salt and set aside for 15 minutes to sweat.
Meanwhile add 1/2 tsp carom seeds, 1/2 tsp salt to the flour and knead to a soft dough with water as required.
Add 1 tbsp oil to the dough and knead till the oil is incorporated in the dough. Rest the dough for 15 minutes.
Squeeze out all the water from the grated mooli. Discard the water.
Finally chop a few tender mooli leaves and add to the grated mooli.
Add carom seeds, cumin seeds, crushed coriander seeds, red chili powder, chopped green chilies, salt to taste and mix well.
Break tennis ball sized portions of the dough. Roll into a ball. Flatten the dough and fill in 2 Tbsp of the stuffing. Bring together the sides and pinch to seal. Roll in fry flour.
Roll out the Paratha and cook on medium hot tawa till crisp on both sides. Add 1 tbsp and cook till crisp.
Serve with yoghurt, butter or pickles.
0:00 Intro
0:57 Recipe Begins
2:10 Sweating the Mooli
2:40 Making the Dough
4:15 Most Imp Step- Releasing the Moisture
4:55 Preparing the Stuffing
6:15 Rolling the Parathas
8:13 Cooking the Parathas - Way 1
8:48 Cooking the Parathas - Way 2
9:16 Outro
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