Friday, June 14, 2013

Mullangi Paratha | Mooli Paratha | முள்ளங்கி பராத்தா | Radish Stuffed Flatbread

Mullangi Paratha / Mooli Paratha / Radish Stuffed Flatbread is a punjabi recipe. Radish has lot of health benefits and these parathas are truly satisfying and comforting. This is a good lunch-box recipe as they are perfect for anytime esp breakfast/Brunch.

I had been thinking of making Radish paratha quiet sometime. So when I spotted fresh radishes at market, I could not help buying some. This is my first radish dish in my cooking theory. 
Ingredients :- 
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 Radish (white or red)     1 cup
 Wheat flour  1cup
 Turmeric powder   ¼ tsp
 Chilli powder    ¾ tsp 
 Garam masala    ½ tsp
 Cumin powder  ½ tsp
 Coriander leaves (finely chopped)     few
 Hing      pinch
 Ghee | oil     as needed
 Salt    to taste 
 
Method :-
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1). Mix flour, oil, salt and warm water as needed to make a soft pliable dough just as you make for chapati. Set aside covered*. 
2). Peel the skin and grate the Radish. Add salt and marinate for 30 minutes. Squeeze the excess water thoroughly. (Refer notes)*
3). Now Add all the powders, hing, salt and chopped coriander leaves to the the drained radish and mix properly. Stuffing is ready.
4). Make equal sized balls out of the stuffing and dough.

5). Dust the dough balls liberally and roll out half way. Keep the stuffing ball in the center. Bring together all the edges of the dough and seal towards center. Pinch out the extra dough. Again dust it in the flour and gently roll into a circle with sealed side on top.
6). Heat the tawa on medium flame and place the rolled paratha. When you see bubbles appearing, drizzle ghee/oil and flip it over.
7). Drizzle oil on both sides and cook for 2-3 minutes or until golden brown spots appear on both sides*.
Cook the paratha evenly and repeat for the rest of the dough. Serve hot with a dollop of ghee(optional), raita and pickle. Enjoy !!
Notes* :- 
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# I used a pack of mini red Radish which gave me 1cup after grating. You can use any color/size depending on the availability.
# You can use the water squeezed from radish to make the dough.
# The dough should not be too stiff, not sticky. It must be soft and pliable. # When salt is added to the grated radish, water will start oozing out so squeeze the water completely or it will break while making the paratha. Be sure to squeeze as much water as possible so that the stuffing will be dry and easy to roll later. # Keep the grated radish in an air-tight container/cover it with a plastic wrap, as the odor is too pungent and the whole kitchen/house will smell of radish. # The size and thickness of the paratha depends upon your preference. # Don't worry if a little filling peeks out. It adds flavor when cooking in the skillet. # Ensure the edges are cooked by pressing with spatula.
#  Roll out all the parathas with the stuffing first, then cook the parathas one by one. # Adjust the spice levels to suit your taste. # Ghee is optional, but it enhances the flavor. You can use Oil or simply skip it if counting calories. 

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Related Posts :-
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Click here for more :- Paratha Recipes  
Click here for more :- Radish/Mullangi Recipes     
Click here for more :- Indian-Breads Recipes

  Cheers,
 

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