Mooli Ka Paratha Recipe | मूली का गरमआ गरम पराँठा बनाने का आसान तरीक़ा | Kunal Kapur Punjabi Recipes

Mooli ka paratha with Garam Chai is a combination that is perfect for a winter breakfast. Mooli or radish has a sharp taste but many find it difficult to prepare a paratha stuffed with grated radish. In this video watch the tips & tricks section to understand what to look out for when cooking a paratha. Enjoy this easy recipe in your home kitchen or your restaurant kitchen. #paratha #mooliparatha #kunalkapurrecipes #parota #KKitchen #ChefKunal #kunalkapoor #kunalkapur #chef #winterrecipe

[caption id="attachment_84027" align="aligncenter" width="300"] Mooli Paratha[/caption]

Mooli Paratha

Makes 4nos

Ingredients 

Atta (whole wheat flour) - 2cups

Salt - a generous pinch 

Water - as required 

Oil - a dash 

For stuffing 

Radish grated (mooli) - 2cups

Radish leaves chopped - handful 

Salt - ½ tsp

Green chilli chopped - 2tsp

Chopped ginger - 2tsp

Chilli powder - ½ tsp

Carom seeds (Ajwain) - ½ tsp

Whole wheat flour (Atta) - 1tbsp 

Oil or Ghee - as required 

Whole wheat flour (Atta) - for dry dusting

[caption id="attachment_84026" align="aligncenter" width="300"] Mooli Paratha[/caption]

Method 

To prepare the dough mix together atta, salt and enough water to knead a stiff dough. Add a dash of oil on top of the prepared dough and keep it to rest for 10-15mins.

For the stuffing, thick grate the peeled radish in a bowl. Add chopped radish leaves, salt, green chilli, ginger, chilli powder and carom seeds. Mix them and keep aside foe 5mins. Because of the salt acting on the grated radish, it will start oozing out water. Squeeze the radish to separate the water. Discard the water and in the some what dry grated mooli add a tbsp of dry flour and check for seasoning to adjust it.

Knead the dough again and divide into 4 balls. Stuff each of them with grated mooli and then using some extra dry flour roll them out into thin discs. On a heated pan or tawa cook on both sides. Use oil or ghee liberally o both sides once the bread gets colour. Remove and serve hot with butter, curd and pickle.