Parathas are really filing and very good from the health point of view. We prepare plain parathas in our daily life but occasionally we tend to taste some vegetable parathas either stuffed or rolled as well. Today I would like to put up Muli paratha (White Raddish) at the request of a few of the viewers. I am putting up both the versions – stuffed as well as rolled. The ingredients for both the version is the same.
What you need to have:
1. Grated Muli – 1 cup
2. Onion (Medium) – 1
3. Garlic cloves – 2-3
4. Corriander leaves – A handful
5. Chilli powder – 1/2 Teaspoon
6. Turmeric powder – 1/2 Teaspoon
7. Garam Masala powder – 1/2 Teaspoon
8. Asafoetida powder – 1/2 Teaspoon
9. Cumin seeds – 1/2 Teaspoon
10. Lemon juice – 1/2 Teaspoon
11. Wheat atta as much as the mix holds
12. Salt As per taste
13. Cooking oil 1/4 cup
Ingredients of Muli paratha
What you do with what you have:
1. Wash, Peal and grate Muli(white Raddish) and keep aside. Chop onion and corriander leaves very finely as shown in the image above.
2. Grate coconut and chop garlic cloves also and keep aside.
3. Place a skillet on the flame with 2-3 teaspoons of cooking oil in it. On heating add grated muli from step 1 to it and keep stirring till the water/moisture in the muli evaporates. This dries it up as shown in the image below with a little change in colour.
Grated muli being warmed up
4. To the above cooked muli add chopped onion and corriander leaves from step 1, grated coconut, chopped garlic from step-2 and also add 1/2 teaspoon of each of the turmeric powder, chilli powder, garam masala powder and Asafoetida powder , lemon juice, salt as per taste and 2-3 teaspoons of cooking oil and mix it. The mix shown in the image below.
5. Prepare a normal plain chapathi dough by mixing wheat atta , water, salt and a 2-4 teaspoons of cooking raw oil and knead it in such a way that it turns out to be elastic/pliable and smooth. Pinch out a 2″ diameter dough from it and stuff the masala in it. The dough , pinched out ball, the rolled small paratha and the stuffing being placed in the rolled paratha is as shown in the image below.
The dough, pinched out ball & the stuffing being placed in it
6. Just close the edges of the stuffed ball and roll it to the required thickness dusting in atta on a thick plastic sheet. Keep a chapathi tawa on the flame and sprinkle cooking oil on it. On heating , roast both the sides of paratha till it is done. It is as shown in the image below. Enjoy with tomato ketup.
Ready to serve stuffed Paratha with Tomato ketchup
Rolled Muli Parathas: With the above stuffing prepared, you can try the rolled Muli paratas.
1. To some stuffing from Step 3, add wheat atta as much as it holds and sprinkle a little water and cooking oil to make it a soft dough so that it should be easy to roll. The dough and the pinched out ball is as shown in the image below.
Rolled paratha dough & the pinched out ball
2. Dust the pinched out ball in wheat atta and roll it on a thick plastic sheet to the required thickness and fry/roast on the normal tawa sprinkling required quantity of oil on both the sides till done as shown in the image below.
Ready to serve rolled Muli paratha with Tomato ketchup
Relish with tomato ketchup or any side-dish of your choice.
How long it takes: 1 hour
No of servings: 8 parathas
What to remember:
1. While warming up grated Muli make sure that you keep stirring frequently, else the colour would turn to brown which in turn will make the colour of the parathas to deep red.
2. While preparing the dough for the stuffed parathas and knead it as smooth as possible adding sufficient quantity of oil and water so that while rolling , the stuffing would not come out and make it a big mess. The outer dough should be elastic and smooth. The dough turns out to be so when knead properly.