मूली पराठे बनाने में होते परेशान तो इसे जरूर देखे ना फटेंगे ना चिपकेंगे बनेंगे कुरकुरे,Mooli Paratha

Ingredients

• 2 cups Whole Wheat Flour (sifted)
• 1 teaspoon Salt (for dough)
• 0.75 cup Water (lukewarm)
• 4 Green Chilies (finely chopped)
• 3 tablespoons Besan (Gram Flour)
• 1.5 teaspoons Chaat Masala
• 2 tablespoons Anardana (Dried Pomegranate Seeds)
• 1 teaspoon Coriander Powder
• 0.5 teaspoon Garam Masala (homemade if possible)
• 0.5 teaspoon Ajwain (Carom Seeds)
• 0.5 teaspoon Fennel Seeds
• 1 teaspoon Salt (for filling)
• 1 teaspoon Hing (Asafoetida)
• 0.25 cup Fresh Coriander Leaves (finely chopped)
• 1 teaspoon Ginger (grated)
• 2 Radish (Mooli) (medium size, grated and excess water squeezed out)
• 2 tablespoons Ghee (for cooking; can substitute with oil or butter)
• 1 teaspoon Oil (for lightly spreading dough before cooking)

Instructions

1. Prepare the dough

   In a mixing bowl combine 2 cups whole wheat flour and 1 tsp salt. Gradually add 3/4 cup lukewarm water while mixing, knead the mixture 2‑3 times until a smooth, non‑sticky dough forms.

   Time: PT5M

2. Rest the dough

   Cover the dough with a clean kitchen towel and let it rest for 15 minutes at room temperature.

   Time: PT15M

3. Make the spice mix

   In a bowl add 3 tbsp besan, 1.5 tsp chaat masala, 2 tbsp anardana, 1 tsp coriander powder, 0.5 tsp garam masala, 0.5 tsp ajwain, 0.5 tsp fennel seeds, 1 tsp salt, 1 tsp hing, 0.25 cup chopped coriander, 1 tsp grated ginger and 4 finely chopped green chilies. Pulse in a blender or crush with a mortar until coarsely blended (not a paste).

   Time: PT10M

4. Prepare the radish

   Wash 2 medium radishes, peel if desired, and grate them using the grater. Place the grated radish in a muslin cloth, gather the corners and squeeze firmly to remove excess water.

   Time: PT10M

5. Combine radish with spices

   Transfer the squeezed radish to the bowl with the spice mix. Add a little extra chopped coriander if you like, then mix thoroughly until the radish is evenly coated.

   Time: PT3M

6. Shape the parathas

   Divide the rested dough into 4 equal balls (each about the size of a golf ball). Lightly dust a ball with dry flour, flatten it, place a generous spoonful of radish filling in the centre, bring the edges together and seal. Gently roll the stuffed ball into a thin circle (about 6‑7 inches) using a rolling pin, applying even pressure from the centre outward.

   Time: PT10M

7. Cook the parathas

   Heat a tawa or skillet over medium‑high heat. Lightly brush the surface with 1 tsp oil, place the rolled paratha, and cook for about 1‑2 minutes until light brown spots appear. Flip, brush the other side with a little ghee, and cook another 1‑2 minutes until golden and crisp. Repeat with remaining parathas, adding a little ghee each time.

   Time: PT12M

   Temperature: Medium-high heat

8. Serve

   Serve the hot Mooli Parathas immediately with yogurt, pickle, or chutney of your choice.

   Time: PT2M

Nutrition Facts

Calories

250

Protein

6 g

Carbohydrates

45 g

Fat

6 g

Fiber

4 g