Punjabi Mooli Stuffed Paratha2018-04-06
- 3/4 cup whole wheat flour (gehun ka atta) 1 tsp oil
- 1/2 tsp carom seeds (ajwain) salt to taste
- 1 1/2 cups grated radish (mooli) salt to taste
- 2 tsp oil
- 1 tsp cumin seeds (jeera)
- 1 tsp grated ginger (adrak)
- 1 tsp chilli powder
- 1/4 tsp turmeric powder (haldi)
- 1/2 tsp coriander (dhania) powder
- 1 tbsp finely chopped coriander (dhania)
- 1/2 tsp garam masala
- 1/2 tsp dried mango powder (amchur)
Combine whole wheat flour, oil, carom seed and salt the ingredients in a deep bowl and knead into a soft dough using enough water. Keep aside.
Combine the radish and little salt in a deep bowl and mix well. Cover with a lid and keep aside for 15 minutes.
Squeeze out all the extra water by pressing the radish between your palms. Keep aside.
Heat the oil in a broad non-stick pan, add the cumin seeds and sauté on a medium flame for 30 seconds.
Add the ginger and radish and sauté on a medium flame for 30 seconds.
Add the chili powder, turmeric powder, coriander powder and little salt and sauté on a medium flame for 2 minutes.
Switch off the flame, transfer the mixture into a deep bowl, add the coriander, garam masala and dried mango powder and mix well. Keep aside.
Divide the mooli stuffing into 4 equal portions. Keep aside.
Divide the dough into 4 equal portions.
Roll out a portion of the dough into a 125 mm. (5") diameter circle using a little whole wheat flour for rolling.
Place a portion of the mooli stuffing in the centre of the circle. Bring together all the sides in the centre and seal it tightly and flatten it.
Roll out again into a 150 mm. (6") diameter circle using a little whole wheat flour for rolling.
Heat a non-stick tava (griddle) and cook the paratha on a medium flame using 1 tsp of oil, till golden brown spots appear on both the sides.
Serve hot with fresh curds and pickle.