Hello hiveans! Last sunday I posted a Recipe of Radish stir fry. I hope you enjoyed it in your meal. Today I am sharing a very Popular recipe of Radish but not stir fry or curry, its Radish stuffed flatbread i.e Mooli ke Paranthe. Most of the people are familar to this recipe because as it is popular like Aloo ka parantha, Gobhi ka parantha , matar ka parantha etc.
Mooli ka parantha is mostly eaten in breakfast specially in Winter season as the radish is winter veggies. But now a days it is easily available in all the seasons. So not to worry.
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In raining in bengaluru and the cool weather of bengaluru is just a vibe to eat these hot warm paranthas....in your home with your loved ones...along with some hot cup Of Coffee..
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Lets see how to make delicious soft and hot radish paranthas.
**INGREDIENTS **
For 4 people
🔸️RADISH-white one ½kg
🔸️oil- 2tbspn
🔸️wheatflour - 1 cup
🔸️carrom seeds-½tspn
🔸️asafoedita- a pinch
🔸️salt-to the taste
🔸️turmeric powder- ¼tspn
🔸️redchili powder-⅓tspn
🔸️dry mango powder-½tspn
🔸️greenchilies-2
METHOD
Wash and peel the radish
later grate it
3.squeeze the grated radish and take out all the water from it. Keep aside the water of radish.
Now in a platter add wheat flour, salt , carrom seeds and mix all well. The add the radish water to knead the dough and start kneading a soft dough.
Keep aside for 20 mins.
Later heat oil in a kadhai and cumin seeds,greenchilies and Asafoetida.
Then add squeezed grated radish.
Put salt, red chili powder, turmeric powder and stir it.
Cook till it is dry. It will take 10 mins in meduim flame. We have to stir it continuously.
Later off the flame and let the stuffing cool.
Meanwhile we will make chutney a side dish with Paranthas.
In a mixer jar add greenchilies, tomato, ginger,cumin seeds,salt and peanuts ...
Grind it and your chutney is ready.
Then knead the dough again and divide it in equal parts.
Then take a pinch size of dough and start rolling it.
Roll it in a circle and place the stuffing in the middle.
Then join the pleats together like the pic and press it in center.
Furthermore sprinkle some flour and roll it of a chapati size.
Heat tawa
Place the stuffed parantha cook it from that side.
Then flip the parantha and smear some oil. Press with spatula then flip again and smear some oil on that side too
Cook from both the sides properly.
Now the parantha is ready to serve with chutney or pickle.
Serve Hot Radish Paranthas with chutney.
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