Try this delicious Mooli Paratha if you’re in the mood for something filling but low in calories. This recipe is different from the traditional one which uses raw radish.
If you’re looking for a way to include this healthy vegetable, try this paratha. Radish is a watery vegetable which is low in calories, high in fiber and water, and as such, great for weight loss.
Rich in vitamin C, folic acid, and anthocyanins, radish can help prevent many types of cancer such as kidney, colon, intestines, stomach and oral cancer.
Servings: 3-4 (makes 8 parathas)
Cooking Time: 50 minutes
- 3 cups mooli (white radish), grated
- Salt to taste
- 4-5 tbsp vegetable oil
- 1/2 tsp mustard seeds (rai)
- 3-4 green chillies, finely chopped
- Turmeric powder (haldi), a pinch (optional)
- 4-5 curry leaves, chopped
- 2 1/4 cups wheat flour (chapati flour)
- Salt to taste
- 1 tsp vegetable oil
- For the mooli curry, heat 1 tsp oil in a pan. Add the mustard seeds and fry until they start to pop; then add the curry leaves and green chillies, turmeric powder and saute for a 2-3 seconds. Add the mooli and salt. Stir well.
- Saute on medium-high or high heat until all the moisture has evaporated. Remove on a plate and let cool.
- For the paratha dough, in a mixing bowl, mix the flour and salt, and add enough water to make a soft and smooth dough. Knead well and apply some oil. Cover the dough and set aside for 5-10 minutes.
- Heat a tava or a flat nonstick or iron griddle on medium high. Apply some oil and wipe it off with a paper towel.
- While the tava is heating, make 1-inch sized balls of the dough and lightly grease them with a little oil. Keep some wheat flour handy for rolling. Take a ball, and roll it with a rolling pin on a lightly floured surface into a round shape about 2.5 inches in diameter. Take another ball of dough and roll it out the same way. On one of these, place 1 1/2 tsp of the mooli curry, spreading it evenly but leaving out the edges. Brush the edges with a little water, and place the other rolled-out roti on top. Press the edges to seal so that the curry doesn’t spill out. Roll gently until you have a paratha about 5 inches in diameter (or as thin as you can), sprinkling a little flour as needed. (If any liquid from the curry seeps out, use a paper towel to dab it dry, sprinkle a little flour and roll. Do this as needed after rolling out each paratha.)
- Sprinkle some water on the tava to see if it’s ready. It’s ready if the water evaporates right away. Place the mooli paratha and flip it over when you see it firming up. Cook on both sides until you see brown spots. Brush a little oil on both sides and cook until nicely browned. Repeat with the remaining dough.
- Serve the mooli paratha plain or with jeera dal, and plain or methi yogurt, and mint-coriander chutney.