Featured post

Thursday, 12 February 2015

Stuffed Mooli Paratha (Raddish Flat Bread - Punjabi Style)


         These stuffed radish parathas are an integral part of a menu in any Punjabi household. The best place to relish all these delicacies is in a dhaba, where they are served along with some pickle, yoghurt, raita or with lots of butter.

          Now these yummy and delicious parathas can be easily prepared at home in a nutritious way. I gave it a slight Bengali touch by adding some panch phoron powder. You can also temper it with kalonji (nigella seeds) for a more authentic Bengali flavour. 

          They are an ideal breakfast menu and a hot favourite as a lunch box meal for young and old alike. As they are wholesome and filling, it can be had any time of the day for a healthy meal. So check for a step by step method with pictures to prepare it.





  • 1 cup atta (wheat flour)
  • 1 cup radish, grated & tightly packed
  • salt to taste
  • 1/2 tsp. turmeric powder
  • 1/2 tsp. red chili powder
  • 1/2 tsp. cumin seeds / kalonji
  • 2 green chilies, chopped finely
  • 2 tbsp. coriander leaves, chopped
  • 1 tbsp. roasted panch phoron powder (equal quanties of fennel, mustard, cumin, fenugreek & nigella seeds)
  • oil to shallow fry





          Add 1 tsp. salt to the grated raddish and keep aside for 15 minutes. Then squeeze out the water from it twice. Reserve the strained liquid aside.

         Heat 1 tbsp. oil in a non-stick pan and temper with cumin seeds. After it stops sizzling, add the grated radish, green chilies, coriander leaves, salt, chili powder, turmeric powder and panch phoron powder. Saute for 2 minutes on low to medium flame. Set aside to cool.

         Meanwhile knead a dough with atta, salt, 1 tbsp. oil and required quantity of the reserved liquid. Set aside for 30 minutes.

         Divide the dough and the stuffing into 5 equal portions. Divide the dough further into another five equal portions. Roll out each of the dough portions into a small circle, just like poori and keep aside.

          Now take 2 rolled pooris. On one poori, spread evenly one portion of the radish stuffing and place another poori over it and seal all the edges firmly. Roll out into a bigger circle by dusting some flour.

          Make similar stuffed parathas in the same way and keep them aside. Heat a tawa / griddle and shallow fry them one at a time by drizzling a tsp. of oil over it. When one side is done, flip it over and fry the other side by drizzling some more oil.

          Shallow fry the rest of the parathas in the same manner. Serve hot with some butter, chutney, yoghurt or pickle.







                    Add 1 tsp. salt to the grated radish and keep aside for 15 minutes. Then
                    squeeze out the water from it twice. Reserve the strained liquid aside.



                    Heat 1 tbsp. oil in a non-stick pan and temper with cumin seeds. After it 
                    stops sizzling, add the grated radish, green chilies, coriander leaves, salt, 
                    chili powder, turmeric powder and panch phoron powder. Saute for 2 minutes
                    on low to medium flame. Set aside to cool.



                      Meanwhile knead a dough with atta, salt, 1 tbsp. oil and required quantity 
                      of the reserved liquid. Set aside for 30 minutes. Divide the dough and the
                      stuffing into 5 equal portions. 



                               Divide the dough further into another five equal portions. 



                    Roll out each of the dough portions into a small circle, just like poori and
                    keep aside. Now take 2 rolled pooris. On one poori, spread evenly one
                    portion of the radish stuffing.....



                               ........and place another poori over it.



                               Seal all the edges firmly. 



                               Roll out into a bigger circle by dusting some flour.






                     Heat a tawa / griddle and shallow fry them one at a time by drizzling a tsp. 
                     of oil over it. When one side is done, flip it over and fry the other side by 
                     drizzling some more oil.



                               Serve hot with some butter, chutney, yoghurt or pickle.












Related Posts Plugin for WordPress, Blogger...