How to make Mooli Parantha -
During winter you will be served these mooli stuffed paranthas in most Punjabi homes.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Radishes (मूलियाँ), Whole wheat flour (atta) (आटा)
Cuisine : Punjabi
Course : Breads
For more recipes related to Mooli Parantha checkout Mooli Bajre ki Roti. You can also find more Breads recipes like Spicy Rajma Parantha Easter Bread Kacche Papite Ka Parantha Jowari Ki Roti
Mooli Parantha Recipe Card
Punjabi food is wholesome and full of rustic flavour. The custom of cooking in community ovens or tandoors prevails in rural pockets even today. The cuisine is characterised by a profusion of dairy products in the form of malai, paneer and dahi. The dals are a speciality of this type of cuisine, made of whole pulses like black gram, green gram and Bengal gram. They are cooked on slow fire, often simmered for hours till they turn creamy and then flavoured with spices and rounded off with malai for that rich finish. The food is simply delicious.
The most unique thing about cooking in a tandoor is the smoky flavour that the food gets making it tastier. Moreover it is a healthy way of cooking since minimum fat is required and the food generally gets cooked in its own juices thus retaining its natural flavours. Besides it is not only easy to digest, it is also very hygienic. In conclusion one can safely say that it is through tandoori cooking that Indian cuisine first got globally acknowledged.
Prep Time : 31-40 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Mooli Parantha Recipe
Radishes white, peeled and grated 2 medium
Whole wheat flour (atta) 1 1/2 cups
Salt to taste
Oil 2 teaspoons
Carom seeds (ajwain) 1 teaspoon
Green chilli chopped 1 teaspoon
Fresh coriander leaves chopped 1 tablespoon
Red chilli powder 1 teaspoon
Ghee for roasti
Method
Step 1
Take radish in a bowl. Add salt, mix and set aside for 10-15 minutes. Squeeze out the excess water and transfer the radish in another bowl.
Step 2
To the radish water, add wheat flour, salt, oil, some water and knead into a stiff dough. Cover with a damp muslin cloth and set aside for 15 minutes.
Step 3
To make stuffing, combine carom seeds, green chillies, chopped coriander, salt and chilli powder in the bowl withgrated radish and mix well.
Step 4
Divide the dough into equal portions. Roll out the portions to small discs, add a portion of prepared stuffing in the centre, seal the edges and lightly roll outinto thick paranthas.
Step 5
Heat a non-stick tawa. Place the prepared paranthason it and roast, basting with ghee, till evenly done from both sides.
Step 6
Serve hot.
Nutrition Info
Calories : 984 Kcal
Carbohydrates : 163.6 gm
Protein : 28.7 gm
Fat : 24 gm
Other : Zinc- 4.9mg
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
