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Sunday, 2 February 2014

Mooli ka paratha

Stuffed parathas have always come to my rescue when I had very little time to cook.. usually when I get late at work, parathas are my savior, specially Mooli ka paratha because you do not have to do any prior preparation like boiling. But, unlike aloo parathas, where you can boil potatoes and keep the stuffing masala in an air tight container and use it for couple of days, mooli stuffing has to be used fresh. 

Best compliment for any stuffed paratha is kachumber salad.

Lets quickly jump to the recipe.



Ingredients (4 parathas)

rainingfood.com mooli ka paratha


rainingfood.com mooli ka paratha

For stuffing

2 cups grated Mooli
[To save time, you can roughly chop them in a chopper. Use very little quantity at a time and run the chopper in small time bursts. With practice, you will realise there is hardly any difference in the end result.]
2 green chillies finely chopped
1 onion finely chopped
1/2 tsp coarsely ground ginger
1 tsp coarsely ground garlic
1 tsp jeera
Pinch of garam masala 
Salt to taste
Pinch of haldi

For dough

2 cups atta
3/4 cup warm water
1/4 tsp ajwain
2 tsp ghee/oil
pinch of salt

Oil/ghee for frying parathas

rainingfood.com mooli ka parathaSprinkle pinch of salt on mooli and set aside for 5 minutes. Squeeze mooli using your hands to remove excess water.

Add rest of the ingredients and mix well. Stuffing masala is ready.

Mix the dry ingredients for dough and knead a soft dough. 
Tip for making soft parathas or rotis or phulkas: Warm water ensures super soft dough. When you have little or no standing time for dough, if you knead using warm water, you can quickly jump to making paratha/roti/phulka

Make atta balls and stuffing balls twice the size. 

Make yummy parathas!


rainingfood.com mooli ka paratha



Tips for soft parathas

- Always fry paratha with ghee if you wish to retain their softness  when carrying in lunch box.
- Wrapping in aluminium foil helps keep parathas soft , specially in air conditioned environment. It will not keep them hot but definitely soft.
- Apply oil/ghee only after paratha has started to turn a little brown on both sides.
- If you wish to use extra stuffing without the hassle of stuffing spilling out of paratha, you can make two small balls,roll each one into thick enough rounds and put stuffing in between both. Seal the ends of the both rounds. Do not use lot of pressure while rolling.



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