Mooli ke parathe, a traditional North Indian stuffed flatbread, are one of the most beloved breakfast options in many Indian households. Made with grated radish (mooli) and a blend of spices, these parathas are wholesome, flavorful, and a perfect way to kickstart your day. If you’re looking to make mooli ke parathe at home for breakfast, here’s a detailed recipe, along with tips, techniques, and variations to suit your taste.
What are Mooli Ke Parathe?
Mooli ke parathe are stuffed flatbreads made by rolling dough and filling it with spiced radish (mooli). The radish is grated, seasoned with spices like cumin, coriander, green chilies, and sometimes ajwain (carom seeds). The stuffed dough is then rolled out and cooked on a tawa (griddle) with ghee or oil until golden and crispy.
Ingredients Required
To make mooli ke parathe at home, you'll need a few basic ingredients that are likely already in your kitchen. Here’s a list of everything you need:
For the Dough:
2 cups of whole wheat flour
½ teaspoon salt
Water, as required for kneading
1 tablespoon oil or ghee (optional)
For the Filling:
1 large radish (mooli), grated
1-2 green chilies, finely chopped
1 teaspoon cumin seeds
1 teaspoon coriander powder
1 teaspoon red chili powder (optional)
1 teaspoon ajwain (carom seeds)
Salt, to taste
Fresh coriander leaves, finely chopped
1 teaspoon ginger, grated (optional)
Ghee or oil for cooking the parathas
Step-by-Step Recipe
1. Preparing the Dough
Start by preparing the dough for the parathas. In a large bowl, combine whole wheat flour and salt. Gradually add water, a little at a time, and knead the mixture until you have a soft, smooth dough. This should take about 5-7 minutes of kneading. If you prefer, you can add a tablespoon of oil or ghee to the dough to make it softer.
Once the dough is ready, cover it with a damp cloth and set it aside for 20-30 minutes to rest. Resting the dough makes it easier to roll out and gives the parathas a soft texture.
2. Preparing the Filling
While the dough is resting, you can prepare the radish filling. Begin by grating the radish using a fine grater. Radish tends to release water, so once grated, lightly squeeze the radish to remove excess moisture. Don’t discard the water, as you can use it to knead the dough later.
Next, transfer the grated radish into a mixing bowl and add green chilies, cumin seeds, coriander powder, red chili powder, ajwain, salt, and fresh coriander leaves. Mix everything well. The salt will further release some moisture from the radish, so make sure to squeeze it one more time before stuffing.
If you enjoy a hint of ginger in your paratha, you can add grated ginger to the mixture at this point.
3. Assembling the Parathas
Now comes the fun part: assembling the parathas! Divide the dough into small equal-sized balls (around the size of a golf ball). Take one dough ball and roll it into a small disc using a rolling pin. The size should be around 4 inches in diameter.
Place a generous spoonful of the radish filling in the center of the disc. Be careful not to overfill, as the radish filling can make the paratha difficult to seal. Gather the edges of the dough and bring them together, sealing the filling inside like a pouch.
Once sealed, gently flatten the dough ball with your fingers. Dust it with some dry flour and carefully roll it out into a flat disc, about 6-7 inches in diameter. Be gentle while rolling to prevent the filling from spilling out.
4. Cooking the Parathas
Heat a tawa (griddle) over medium heat. Once hot, place the rolled-out paratha on the tawa. Cook for a minute or two, until you see bubbles forming on the surface. Flip the paratha and drizzle some ghee or oil on top
Cook the other side until golden brown spots appear, then flip again, adding a little more ghee if needed. Repeat this process until both sides are crispy and golden. Remove the paratha from the tawa and place it on a plate. Repeat the process for the remaining dough and filling.
5. Serving Suggestions
Mooli ke parathe are best served hot and fresh, straight from the tawa. You can pair them with a variety of accompaniments to enhance the meal:
Yogurt: A bowl of plain yogurt on the side complements the spicy radish filling and balances the heat from the chilies.
Pickles: Indian pickles, especially mango or lemon pickle, add a tangy punch that works perfectly with the earthy flavors of the paratha.
Butter: A dollop of fresh butter on top of the paratha adds richness and melts beautifully over the warm bread.
Chutney: Serve with mint or coriander chutney for a fresh and flavorful dip.
Tips for Making the Perfect Mooli Ke Parathe
Squeeze Out Excess Water: Radish contains a lot of moisture, which can make the dough soggy. Make sure to squeeze out as much water as possible from the grated radish to prevent the parathas from breaking while rolling.
Use the Radish Water: Don’t throw away the water you squeeze from Thera dish. You can use it to knead the dough for added flavor and to avoid wastage.
Gentle Rolling: Be gentle while rolling out the stuffed dough. Too much pressure can cause the filling to spill out, making it difficult to roll.
Cook on Medium Heat: Always cook parathas on medium heat to ensure they cook evenly without burning. Cooking on high heat can lead to burnt edges and an undercooked center.
Variations of Mooli Ke Parathe
While the traditional mooli ke paratha is delicious on its own, you can try a few variations to suit your personal preferences:
Add Potatoes: For a richer filling, you can mix boiled and mashed potatoes with the grated radish. This creates a more substantial and filling paratha.
Paneer Filling: Add some grated paneer (Indian cottage cheese) to the radish filling for a creamier texture and extra protein.
Spicy Version: If you love spicy food, increase the amount of green chilies or add a pinch of garam masala for more heat.
Why Mooli Ke Parathe are Great for Breakfast
Mooli ke parathe are an excellent breakfast option for several reasons. They are packed with nutrients from radish, including vitamin C, fiber, and antioxidants. The whole wheat flour provides complex carbohydrates, making these parathas a satisfying and energy-boosting meal to start your day.
Additionally, parathas are easy to customize based on your dietary preferences. You can make them healthier by using less oil or ghee and incorporating additional veggies into the filling.
Conclusion
Making mooli ke parathe at home for breakfast is a rewarding and delicious experience. With just a few ingredients and simple steps, you can prepare this comforting dish that brings warmth and flavor to your morning meal. Whether you serve it with yogurt, butter, or pickles, mooli ke parathe will undoubtedly become a family favorite.
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