Mooli(White Radish) Peas Paratha

          
                         Mooli Peas Paratha

 Paratha is stuffed Indian Bread. We can make many combinations and different types of parathas. Here I used Mooli and peas. Mooli, or white radish, is a very healthy vegetable, and it has a peculiarly strong smell and taste. Many don't like it because of that, but making paratha out of it is a good way to include it in lunch if your kids don't usually like this vegetable. I make many different types of parathas for my children. It's an ideal recipe for the lunchbox as it's tasty and remains fresh. It can be eaten by itself. Also if your kid is a very picky eater regarding veggies like my son, you can make parathas out of different vegetables.
Usually Parathas are made for breakfast in the northern part of India and can be eaten with curd and pickle.
In this quarantine period I restarted this blog and have been trying many different recipes using the ingredients available. My daughter is also helping me uploading my blog.

 Ingredient:

 2 cup of wheat flour
salt as per taste
1-2 tsp oil
1-11/2 cup water 

 Fillings:
1 cup grated mooli(white radish)
1/4 cup peas
salt as per taste
1/2 tsp coriander powder
1/4 tsp cumin powder
1/2 tsp red chilli powder
1/4 tsp termuric powder
1/4tsp chat masal
1 tsp ginger- green chili,cumin and coriander leaves paste
1/2 sesame seeds
1/2 tsp sugar
1 tsp oil
Procedure:
  • Wash, clean, and peel the white radish. Fine grate the radish and mix it in a bowl with little salt. Keep it aside for 30 minutes.

  • Take bowl and add flour, salt, and oil. Mix it nicely and then add water slowly. Knead the dough thoroughly using water little by little until soft dough is formed. Keep it aside, closing it with wet cloth or a kitchen paper towel for 20 minutes.
  • After 30 minutes, you will see the radish has released a lot of water. Dry the water and squeeze the grated mooli to take out the remaining moisture. This method is very important otherwise your filling will be soggy and therefore makes it hard to make parathas.
  • Take a pan, add oil, sesame seeds, peas, mooli, green chili, ginger paste, and all the dry spices.

  • Mix everything together and stir until the filling is dry.
  • Divide the dough into equal small balls. Take one ball and roll into small rounds using dry wheat flour.







  • Meanwhile, heat the skillet/pan.
  • Place 1 tablespoon of the filling on the small chapati, and fold as a pocket like I have shown above. Don't over fill the stuffing otherwise it is difficult to roll. Flatten the ball using your hand.
  • Using dry flour, roll the stuffed ball. Make sure to keep the folded side on the bottom. Roll the paratha using equal pressure into a 7-8 inch diameter. 


  •  Transfer the paratha to the skillet and cook both sides. Do this by app lying oil on both sides. Flip both sides using a spatula. Cook them by pressing down the spatulas till you get brown spots on both sides.
  • Serve the parathas with pickle, curd or by itself. Enjoy.

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