Mooli Paratha is a type of bread which is famous in Northern part of India. There are many types of paratha recipes like Aaloo mutter gobhi paratha, gobhi paratha, methi paratha, green spinach & mustard paratha,  Kale & Spinach Lachha Paratha or so on. Paratha’s could be either stuffed, plain or veggie mixed with dough. Paratha goes very well with raita or pickle along with a cup of tea at breakfast. Mooli paratha can be made either stuffed or mixed with flour. This recipe is non-stuffed version of Mooli paratha made with grated mooli, mixed with wheat flour and some spices. Mooli paratha can also be enjoyed with gravy based curries and is perfect for lunch boxes.
- 5 cup Grated Mooli (Raddish)
- 6 cup Wheat flour
- 1/2 cup Chopped coriander leaves
- 1/4 tsp Carom seeds (ajwain)
- 1/4 tsp Kalonji (nigella) seeds
- 2 tsp Ginger paste
- 1 tbsp Amchoor powder
- 1/4 tsp Hot red chili powder
- Salt to taste
- 1/3 cup Oil for making paratha
- Some dry wheat flour for dusting
- Clean the Mooli with water and peel it.
- Grate it using food processor or hand grater. Once its done, squeeze the water from the grated mooli and keep it aside for later use.
- In a mixing bowl, add grated Mooli, carom seeds, coriander leaves, kalonji (nigella) seeds, ginger paste, chili powder, salt, amchoor powder and 3 tbsp oil. Mix it by hand.
- Add the mixture to the wheat flour and knead it to make a semi tight dough. Add extracted water from the Mooli while kneading the dough if required. Cover the dough and keep it aside for 15 minutes.
- Heat a iron tava at medium heat. Take lemon size dough, dust it with dry flour and roll it into circle. Apply some oil on top. Double fold the rolled dough from both side/edges as shown.
- Folded dough.
- Fold it again from both the sides towards the center as shown in picture.
- Dust the dough with dry flour and roll it in either a circle or a square shape.
- Paratha should be of medium thickness.
- Place the rolled paratha on hot tava for cooking. While paratha is getting cooked, you can start rolling another paratha. Check the paratha and flip it over when small bubble come on it. Apply some oil on the paratha and flip it over. Apply some oil on the other side. Roast the paratha from both side till slightly golden color.
- Once its done, keep it in a contained lined with paper towel. Prepare all parathas following the same procedure. Keep the cooked paratha covered to avoid it getting hard.
- You can refrigerate dough in airtight container for couple of days and use it whenever you want to make it.
- Molli parathas are ready to be served. Serve it hot with boondi raita or pickle.
- You can also enjoy it with curries like butter panner, panner-mutter or any similar.
Recipe: Aaloo Mutter Gobhi Paratha
Recipe: Green Spinach & Mustard Paratha
Recipe: Stuffed Gobhi Paratha
Recipe: Kale & Spinach Lachha Paratha