Punjab

Mooli paratha

Name: Mooli paratha
Total time: 50 min
Yield: 4 servings
Cuisine: Punjabi
Ingredients: 2 1/2 cups atta whole wheat flour (wholemeal atta flour, chapati flour); Water, about 2/3 cup; 2 medium grated radish (daikon radish, mooli); 2 finely chopped green chilli; 1 inch grated ginger; a handful coriander leaves (cilantro); 1/2 tsp ajwain (carom seeds); 1 tsp red chilli powder (indian red chili powder); 1/2 tsp dry mango powder; Salt, to taste; 3 tbsp ghee

Peppery winter radish tucked into atta. Polarising, and its fans are very loyal.

50 minTime

11 gProtein each

mediumSpice

The radish season2 chapters · 1 min read

Make it your way

Grandma's wayMade the traditional way, nothing skipped.

The original

383kcalsame

11 gproteinsame

11 gfibresame

50minutessame

Mooli paratha, as tradition has it.

Per serving, worked out from the ingredient table.

Ingredients

Whole wheat flour (wholemeal atta flour, chapati flour)2½ cups atta

Waterabout 2/3 cup

Radish (daikon radish, mooli)2 medium, grated

Green chilli2, finely chopped

Ginger2.5 cm, grated

Coriander leaves (cilantro)a handful

Ajwain (carom seeds)½ tsp

Red chilli powder (indian red chili powder)1 tsp

Dry mango powder½ tsp

Saltto taste

Ghee3 tbsp

Method

5 steps

1Knead the atta with a pinch of salt and water into a soft dough. Rest covered.
2Salt the grated radish, rest 10 minutes and squeeze hard. Keep the juice for kneading. Mix the radish with chilli, ginger, coriander, ajwain, chilli powder and amchur.
3Roll a dough ball into a small round, place a ball of filling in the centre, gather the edges and seal. Dust with flour and roll gently into a 7 inch paratha.
4Cook on a hot tawa till brown spots appear on both sides, then smear ghee and press with a spatula till crisp.
5Serve hot with white butter, curd and pickle.

Serve it like this

Stack them in a cloth lined basket so they stay soft and warm, with a little ghee on top if you like.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Punjab

Mooli paratha

Peppery winter radish tucked into atta. Polarising, and its fans are very loyal.

50 minTime

11 gProtein each

mediumSpice

The radish season2 chapters · 1 min read

Make it your way

Grandma's wayMade the traditional way, nothing skipped.

The original

383kcalsame

11 gproteinsame

11 gfibresame

50minutessame

Mooli paratha, as tradition has it.

Per serving, worked out from the ingredient table.

Ingredients

Whole wheat flour (wholemeal atta flour, chapati flour)2½ cups atta

Waterabout 2/3 cup

Radish (daikon radish, mooli)2 medium, grated

Green chilli2, finely chopped

Ginger2.5 cm, grated

Coriander leaves (cilantro)a handful

Ajwain (carom seeds)½ tsp

Red chilli powder (indian red chili powder)1 tsp

Dry mango powder½ tsp

Saltto taste

Ghee3 tbsp

Method

5 steps

1Knead the atta with a pinch of salt and water into a soft dough. Rest covered.
2Salt the grated radish, rest 10 minutes and squeeze hard. Keep the juice for kneading. Mix the radish with chilli, ginger, coriander, ajwain, chilli powder and amchur.
3Roll a dough ball into a small round, place a ball of filling in the centre, gather the edges and seal. Dust with flour and roll gently into a 7 inch paratha.
4Cook on a hot tawa till brown spots appear on both sides, then smear ghee and press with a spatula till crisp.
5Serve hot with white butter, curd and pickle.

Serve it like this

Stack them in a cloth lined basket so they stay soft and warm, with a little ghee on top if you like.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Mooli paratha

Make it your way

Ingredients

Method

Mooli paratha

Make it your way

Ingredients

Method

Make it a meal