24 April, 2019

RADISH/MOOLANGI/MOOLI PARATHA with a hint of raw mango

Posted in : BREAKFAST RECIPES, INDIAN FLAT BREAD| PARATHA| PARANTHA| on April 24, 2019 by : Divya Suresh

This summer special dish radish/moolangi/mooli paratha can be made in two ways and two flavors, ie grated radish seasoned with spices can be directly mixed in to the whole wheat flour, or it can be stuffed inside. And the two flavors are – it can be made using green chili paste or red chili flakes/powder or using both together. There is no need to squeeze the radish juice when you make radish paratha mixed directly into the flour because radish has a high water content. But on the other hand you need to squeeze its juice while making stuffed one, then you can use that juice itself to knead the dough instead of using plain water.

Here are some other paratha recipes on my blog – Kachha kele ka Paratha , dates-sesame sweet Paratha , Chole Paratha , broccoli-methi stuffed methi Paratha , carrot sweet Paratha , groundnut sweet paratha , Pink Paratha , broccoli aloo methi Paratha , methi Paratha , cabbage Paratha , coriander Paratha , broccoli multi grains flour Paratha , apple chilli Paratha , Rajma Paratha , sweet potato Paratha , dal Paratha , banana almond paratha , Aloo paratha , cucumber paratha , fresh green peas/matar paratha

Ingredients : measuring cup used – 250 ml, makes 6 parathas

Whole wheat flour – 2 cups
Grated radish/moolangi/mooli – 2 cups
Green chili – 2 to 3 (adjust)
Ginger – 1 tbsp
Coriander leaves – 1/2 cup
Curry leaves – 1 tbsp
Red chili powder (mildly hot) – 1&1/2 tsp
Cumin powder – 3/4 tsp
Coriander seeds powder – 1 tsp
Carom seeds/ajwain/om – 3/4 tsp
Fennel seeds/saunf – 1 tsp
Turmeric powder – 1/2 tsp
Grated raw mango – 3 tbsp (optional)
Salt to taste – 3/4 tsp

NOTE : For making mooli/radish roti/moolangi rotti, combine all the above mentioned set of ingredients in a parath or bowl and knead into a soft dough(actually no need to add water, add only 1 or 2 tbsp of water, only if you find the dough is too dry) and make rotti/roti by rolling or by spreading it with your fingers and roast on both the sides on a heated tawa.

PROCEDURE :

Gather together grated radish, raw mango, coriander leaves, all the spices and salt in a parath/big bowl and mix everything very well
OR
Grind together 2 or 3 green chilies, 1/2 cup of coriander leaves, 1 tbsp of curry leaves into coarse paste and mix with grated radish, raw mango and other spices & salt
Rest this mixture for 10 to 15 minutes, then squeeze all the juice by pressing tightly using your palm
Put whole wheat flour to the squeezed radish juice and knead into a soft and stiff dough (actually it doesn’t need water, but you can add 1 or 2 tbsp, only if you feel like the dough is too dry)

Now make 6 equal portions of both the dough and the stuffing and make parathas and one by one roast all the parathas on a heated tawa and serve with curd or any kind of accompaniment