Thursday, 29 May 2014

Radish or Mooli Paratha (முள்ளங்கி பரோட்டா)


Many years ago, I learnt this easy to make recipe from our cook, who had worked in Mumbai for 5 years.

Ingredients: (makes approximately 15 parathas)
Radish (முள்ளங்கி) – 3 no, grated
Onion – 1 no, finely chopped*
Green chillies – finely chopped, 1-2 (adjust to taste) *
Salt – to taste
Coriander leaves – finely chopped, 1 tablespoon*
Atta/ Wheat flour – 2 tumblers or 400ml measure
Sesame oil – 2 teaspoons
Ghee – for cooking

* Ensure all the marked items are finely chopped. Otherwise, it would be difficult to roll the paratha.


Rolled out Mooli Paratha
Method: Wash, peel and grate radish. Add required salt and mix well and keep aside for 5-10 minutes. On standing, radish becomes juicy or watery. Add atta, green chillies, onion, salt as required, and coriander leaves to the grated radish. Mix very well. Sprinkle little water to make firm dough. Add sesame oil, knead well. Divide the dough into 15 equal parts and roll them into balls

Radish or Mooli Paratha (முள்ளங்கி பரோட்டா)
Now roll a dough ball into a paratha on a board using a rolling pin, dusting with flour as required. Heat the tava on medium heat. Once hot, place the rolled out paratha on the tava. Use ghee to cook paratha. Turn it and cook on both sides till brown spots appear on the surface.

Traditionally, mooli paratha is served with curds/ raitha and pickle. Mooli paratha may also be served with any gravy preparation. 

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