Mooli Paratha: Radish is one of the most beneficial and delicious vegetables of winter. Radish parathas are a favorite dish of many people, but making them becomes a bit tricky because radish leaves water. Today we are telling you an easy trick and complete recipe so that your radish parathas will neither burst nor leave water.
Material
Radish – 2 medium sized
Wheat flour – 2 cups
Green chilli – 1-2 finely chopped
Ginger – 1 inch piece (grated)
Coriander leaves – 2 tbsp (chopped)
Celery – ½ tsp
Red chilli powder – ½ tsp
Salt – as per taste
Oil/Ghee – for frying parathas
Method
- First grate the radish and add a little salt to it and keep it for 10-15 minutes. Now squeeze the radish thoroughly with hands or with a cloth so that all the water comes out.
- Do not throw away the radish water, if you want, you can knead the dough with the same water, this will enhance the taste.
- Now add green chilli, ginger, coriander leaves, celery, red chilli powder and a little salt to the squeezed radish and mix. Now your stuffing is ready and it will not release water anymore.
- Add little water to wheat flour and knead a soft dough. Make a ball of dough and roll it, place the prepared radish stuffing in the middle and close it from all sides.
- Even if the radish leaves moisture, you can apply some dry flour on top. Apply some oil or ghee on a hot pan and cook it until golden brown from both the sides.
- After making radish stuffing, do not keep it for too long, otherwise it will release water again.
- If the radish is very juicy, then after squeezing it, fry it in a dry pan for some time – this will remove more water and also enhance the taste.
