Come winters and I want to make parathas of everything I can lay my hands on, be it methi, mooli, gobhi, pyaz, bathua basically anything. Again winters and mooli or radish are synonymous. I don't waste the green leaves too because they can be used to make mooli ki bhurji which again I love.
As we use raw and grated mooli/radish we have to squeeze out the water from it or else filling the parathas will turn out to be difficult. Here I'm not adding the filling inside as for aloo parathas or gobhi parathas but rolling two equal circles, then I add the filling on one and cover it with another rolled circle and seal the sides. i find this method more convenient to make mooli parathas.
Radish / Mooli 1-2 medium sized ( if they are too big use one)
Remove the leaves and grate the white part of the mooliGinger / Adrak 1/2 inch piece (grated)
Green Chillies / Hari mirch 1-2 (according to how spicy you want)
Green coriander / Hara dhaniya
Whole wheat flour / aata 1-2 cups
Water to knead the dough
Salt to taste
Ghee or oil
METHOD
1. Take the radish and grate it finely. Keep aside.
2. Chop the hara dhaniya and hari mirch very finely. I use grated adrak, you can also chop it very finely.
3. Take the whole wheat flour, add a little bit of salt to it and start kneading, adding water little by little. Once your dough is set keep it covered.
4. Now take the grated radish and squeeze out all the water.
5. Add adrak, hara dhaniya, hari mirch and salt to it. Mix.
6. Make small balls from the dough and start rolling them.
7. Roll out one circle of about 4-5 inches and keep aside.
8. Roll out another circle of about 4-5 inches, add the filling on it.
9. Then place the other rolled circle on the one with the filling and seal the edges.
10. Roll it to little bigger size with a very light hand, taking care that the filling does not come out. If a little bit of it comes out it is perfectly fine.
11. Apply a little bit of ghee or oil on the hot tawa/ griddle and place the paratha on it.
12. Once you see light brown spots appearing on it turn it over and let it cook from the other side.
13. Apply ghee or oil on the lightly cooked side, then flip over and apply it on the other side too.
14. Once you see that it is cooked evenly from both sides remove it from the tawa.
15. Serve hot with dhaniya and amla chutney or with white butter or curd or pickle.
PICTORIAL GUIDE
1. Take the radish and grate it finely. Keep aside.
2. Chop the hara dhaniya and hari mirch very finely. I use grated adrak, you can also chop it very finely.
3. Take the whole wheat flour, add a little bit of salt to it and start kneading, adding water little by little. Once your dough is set keep it covered.
4. Now take the grated radish and squeeze out all the water.
5. Add adrak, hara dhaniya, hari mirch and salt to it. Mix.
6. Make small balls from the dough and start rolling them.
7. Roll out one circle of about 4-5 inches and keep aside.
8. Roll out another circle of about 4-5 inches, add the filling on it.
9. Then place the other rolled circle on the one with the filling and seal the edges.
10. Roll it to little bigger size with a very light hand, taking care that the filling does not come out. If a little bit of it comes out it is perfectly fine.
11. Apply a little bit of ghee or oil on the hot tawa/ griddle and place the paratha on it.
12. Once you see light brown spots appearing on it turn it over and let it cook from the other side.
13. Apply ghee or oil on the lightly cooked side, then flip over and apply it on the other side too.
14. Once you see that it is cooked evenly from both sides remove it from the tawa.
HAPPY COOKING!! :))
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