The first time I had mooli paratha was the frozen version available in Indian store in our area. I liked the taste of this paratha and wanted to make these for a long time. The thought of the failed versions of stuffed aloo paratha I had made was the discouraging factor which was preventing me from trying to make these parathas. Actually one of my cousin's words got me started. She told me that mooli parathas are easier to make than aloo paratha. Its a fail-proof (wow a new word ;) paratha . I found the paratha easier indeed to make. And the taste is really good. The main thing I did was to use the water that was squeezed out of the grated mooli(white radish) to knead the chappathi dough. That added flavor to the paratha. I suggest you to use the white radish instead of any other types of radish as the other varieties (mainly the pink color variety) imparts a sour taste of their outer skins. I got some of these tips from Saffron Hut
Grated Radish - 1 cup
Salt - a teaspoon
For the paratha:
Wheat Flour - 2 1/2 cups
Water (or I suggest you to use the water extracted from the grated radish, after mixing it with salt and keeping it for 10 minutes) - 1 cup
Point to note: Grated radish imparts a strong smell which may be not so good before it is cooked, when kept uncovered. So make sure you close the container with the grated radish with a good lid.
- Mix salt , water, and the wheat flour to make a soft dough. Knead the dough for a long time , gives a good work out for your hands :) and makes the paratha soft. Then cover it with a damp cloth and keep it for 30 minutes.
- Meanwhile you can prepare some side dish to serve along with the Mooli Paratha such as Palak Paneer , or a non-vegetarian side dish like Chilli Chicken, Pepper Chicken, Kozhi Thoran or plain curd
- After 30 minutes, make balls (size of a medium sized egg) . Flatten it on a floured board. Flatten it to the size slightly smaller than that of a saucer used in cup and saucer. Stuff a small amount to start with (if ur a beginner in making parathas), and gather the edges of the dough to the top of the filling and seal the edges roughly using your fingers to press the edges. Generously apply flour on both sides of the dough containing the filling. Start flattening the side which doesnt have the sealed edges gathered up. Alternatively flatten the other side too, and in between make sure you apply flour on the paratha. Point to note is to be careful not to press a lot while flattening the paratha. Heat a pan and place the paratha and let each side brown by alternativly flippuing each side after 1 minute at a medium fire 2 times. When both sides are lightly browned, apply a little (1/2 teaspoon) oil (or butter) and flip the paratha. Reduce fire after applying oil as there are chances that the paratha will get burned with oil and high fire.
- Best served when hot