Parathas are inherent to Punjabi Cuisine. Mostly serves as a breakfast in Punjabi homes. This paratha is prepared with grated radish, carrot and spice powders. These stuffed parathas tastes delicious with butter, curd and a cup of hot tea. We need to squeeze the water from grated mooli and gajar and mix well with spice powders. This mooli water can be used while kneading the dough. The combination of mooli and gajar in paratha gives unique flavor.
If you have radish green leaves, then don’t waste them. Chop the greens and make healthy and delicious stir fry radish leaves recipe. Both mooli and gajar in paratha gives unique flavor. The bitterness of radish is balanced with the sweetness of carrot.
Prep Time- 15 minutes
Cook Time– 20-25 minutes
Total Time– 40 minutes
Servings– 3
Ingredients:
- 1 large white radish, grated
- 1 medium carrot, grated
- Whole wheat flour (atta)
- Cumin powder- ½ teaspoon
- Ajwain- ¼ teaspoon
- Chaat Masala- 1/2 teaspoon
- Red Chili powder- a pinch
- Green chilies- 2 finely chopped
- Fresh coriander leaves- finely chopped
- Salt to taste
How to make Mooli and Gajar Paratha recipe
Step 1: Make the whole wheat dough and keep aside.
Step 2: Grate radish and carrot and leave it for 10-15 minutes. After that squeeze the juice from it. To prevent the parathas from breaking we need to squeeze the water. This radish juice can be used while making dough instead of water.
Step 3: Add green chilies, cumin powder, ajwain, chaat masala, coriander leaves and salt to taste and mix well. Now paratha stuffing is ready.
Step 4: Make two lemon sized ball dough and roll them in thin flat circular shape like rotis. Similarly roll the second dough.
Step 5: Take some mooli stuffing, place it on rolled dough and spread over.
Step 6: Cover it with other rolled dough and join the edges. Roll it a whole once again to flatten the paratha surface.
Step 7: Heat the tava, place it on, apply some oil or ghee and cook on the both sides. Fry the paratha well by flipping it both sides with spatula till it becomes golden and crispy.
Step 8: Serve the parathas hot with butter, curd or pickle of your choice.
Tips:
- Don’t overstuff the parathas because in this case it may break while rolling.
- Care should be taken while rolling the stuffed paratha as it may also break.
1 comment
I always love aaloo ke paranthe