Mooli paratha are one of my favourite breakfasts. Served hot off the skillet with yogurt and butter, these are unbeatable as breakfast food. Recently I made these parathas for one of my friends who never had these before. On average, most people will eat two or three parathas but he liked them so much that he ended up eating six paranthas in one go!
I have fond memories of my mom making mooli parathas on Sundays. We were allowed to watch few hours of TV on Sunday so we would eat parathas while watching the latest episode whatever soap opera that Indian government had decided to broadcast that year (Doordarshan: anyone?).
There are number of ways to make stuffed parathas using potatoes, cauliflower, paneer, daal, papaya to name a few and I will share these over time. Give this recipe for making mooli parathas a try and I bet that you will love them.
- 4 mooli (daikon) medium size (6-7 inches), peeled and shredded
- 2-3 small onions small (1-2 inches), peeled and finely chopped
- 1 inch ginger peeled and finely chopped
- 3-4 green chillies finely chopped
- 1.5 tsp carom seeds ajwain
- 1 tsp garam masala
- 1.5 tsp coriander powder (dhania powder)
- 1.5 tsp mango powder (amchoor)
- salt to taste
- 1 tsp pomegranate powder anardaana powder, optional
- ghee to fry the paranthas
- Handful of coriander leaves chopped
- 2 cups wheat flour for making chapatis
- 1/2 cup water
- After shredding the mooli (daikon), mix in about 2-3 tsp salt to sweat it. Set it aside for 15-20 minutes while you are prepping other ingredients.
- Take a handful of the grated daikon and squeeze the water out of it. Make sure to squeeze out all the water as it will be quite difficult to roll out the parathas if the filling is wet. Throw away the water.
- Add all the ingredients to the papaya: onions, green onions, ginger, coriander leaves, green chillies, red chilli powder, mango powder, carom seeds, coriander powder and garam masala. Do not add flour and water.
- You can add salt too at this point as most of the salt which was added to sweat the daikon would be in the discarded water. However, make sure to taste the filling before adding any more salt to ensure that you do not over salt the filling. You want the mixture to taste little bit salty as once you add the filling to the paratha, it will taste less salty.
- Mix everything well so that all the herbs and spices are evenly distributed.
- Mix the flour and water and knead it until you have a soft dough. More you knead it, softer the paranthas will be (Tip: It probably is better to make the dough about 30 minutes before you start making the paranthas)
- Roll the dough into two small balls at a time (about half inch to one inch). Roll each dough ball into a small disc circle about 3 inches wide. Brush one side of the disc with small amount of ghee.
- Scoop about 2 tbsp. of filling and lay it on one of the dough disc. Cover the filling with the second disc and seal the two discs by pressing the sides together. See the video below to see how to do this.
- Gently start to roll out the disc (use dry flour on the surface if it starts to stick) until the disc is about 6-7 inches wide. You want to roll it as thin as possible without the stuffing falling out.
- Heat the skillet on medium-high heat and put the paratha on the skillet. (Heat should be low to medium-high when you first put the paratha on the skillet. This ensures that the filling is also cooked)
- After about 1-2 minutes, turn it over and cook for 2-3 minutes. After this, you can turn the heat to high at this point.
- Brush both sides with ghee and turn it over every few minutes until both sides are golden brown (about 5-7 minutes total).