Mooli Ke Paranthe | Simple Vegetarian Khana With Chef Saurabh | Sanjeev Kapoor Khazana

Mooli parathas are usually served as breakfast in punjabi homes. Mooli parathas are very filling as well as delicious to eat.

MOOLI KE PARANTHE

Ingredients

4 medium white radish (mooli), grated
2½ cups whole wheat flour + for coating and dusting
Salt to taste
2 tablespoons melted ghee
1 teaspoon red chilli powder
1 tablespoon dried pomegranate seeds
½ teaspoon crushed carom seeds
1 tablespoon chopped fresh coriander leaves
1-2 green chillies, finely chopped
1 tablespoon chopped radish leaves
Radish slices for garnishing
Mango pickle for serving

Method

1. Put radish in a bowl. Add salt and mix well. Set aside for 4-5 minutes.
2. Squeeze out excess water from radish in a bowl and put in another bowl.
3. Put wheat flour, salt and melted ghee in the radish water and mix. Add some water and knead into a semi-soft dough. Set aside for 10-15 minutes.
4. Add chilli powder, salt, dried pomegranate seeds, carom seeds, coriander leaves, green chillies and radish leaves to radish and mix well.
5. Divide the dough into equal portions. Coat each portion with some wheat flour and roll out into small thick disc.
6. Put a portion of radish mixture in the center of each disc, bring the ends together and shape into a ball.
7. Roll out each stuffed portion into ½ cm thick paranthas, dusting with some wheat flour.
8. Heat a non-stick tawa.
9. Dust off excess wheat flour on the paranthas, place on hot tawa and roast from both sides till golden brown, basting with some melted ghee.
10. Cut the paranthas into wedges.
11. Garnish with radish slices and serve hot with mango pickle.

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