Stuffed Mooli Paratha Recipe With Radish Greens
Easy Breakfast & Lunch Box Idea
Stuffed Mooli Paratha Recipe (Indian Radish Stuffed Flatbread) is one of the most popular flat breads relished all across India. Grated white radish along with some spices is stuffed in a whole wheat flour dough along with radish greens to make these wholesome parathas. Comforting and satisfying these stuffed parathas are a great way to include radish in your diet. Stuffed Mooli paratha can be served for breakfast or any other meal, all throughout the year. They taste great when hot but are good when cold too, hence they make for a nutritious lunch box meal.
Here are more stuffed paratha recipes that you can try
For the stuffing:
- 2 Mooli/ Mullangi (Radish) , finely grated
- 2 teaspoon Oil
- 2 teaspoons Cumin seeds (Jeera)
- 1 teaspoon Ginger , grated
- 2 teaspoons Ajwain (Carom seeds)
- 1-1/2 tablespoons Gram flour (besan) , (optional)
- Coriander (Dhania) Leaves , a handful, chopped
- 2 teaspoons Red Chilli powder , or green chilli paste
- Salt , to taste For the cover:
- 2-2 Whole Wheat Flour
- Mooli Ke Patte (Radish Greens) , a handful, chopped
- 1 teaspoon Salt
- Oil , or ghee to smear while cooking
How to make Stuffed Mooli Paratha Recipe With Radish Greens
To begin making the Stuffed Mooli Paratha Recipe With Radish Greens, first make the stuffing.
Sprinkle some salt on the grated radish and squeeze out as much liquid as possible. Do not discard it, use it to knead the dough for the cover.
Heat oil in a wide non-stick pan.
Add cumin seeds and when they sizzle, add chilli powder or green chilli paste and turmeric powder.
Add the radish and salt if required. Saute on low heat till all the moisture from radish evaporates. Stir often.
Once the moisture has evaporated completely, take it off the heat and cool.
Add ajwain, chopped coriander seeds, gram flour (if using) and mix.
Mix all the ingredients in a mixing bowl or the bowl of a food processor.
Use the liquid leftover after squeezing out from the radish to knead a soft pliable dough. Use water if required.
Cover and keep aside for 15-20 minutes.
Dust a flat working surface with some flour.
Divide the dough in 8-10 parts.
Roll 1 portion into a ball and flatten it using your fingers.
Press and make a cavity in the centre.
Place about 2 tablespoons of the stuffing in the cavity, gather the edge and seal it.
Carefully roll it out into a circle about 6-7 inches in diameter.
Cook on a hot non-stick griddle, using oil till brown spots are seen.
Repeat with the other dough balls and rest of the stuffing.