Tuesday, September 11, 2012

Mooli/Raddish Parata


Whole Wheat Flour - 3 cups
Oil/Ghee for roasting parata
Salt to taste

For Stuffing:

Mooli/Raddish - 10
Red Chilli Powder - 2 tsps
Turmeric Powder - 1 tsp
Cumin Seeds - 1 tsp
Salt to taste


  1. Peel raddish and grate them.
  2. Mix grated raddish, red chilli powder, turmeric powder and salt in a mixing bowl. Set aside for 10 mins.
  3. Meanwhile, mix whole wheat flour and salt using little water. Knead it into a soft dough.
  4. Take little quantity of the raddish mixture and squeeze tightly to strain out all the water content. Repeat this for the remaining mixture. Add some more salt if required, as most the salt and spice is lost while squeezing out the water.
  5. Make lemon sized balls of this kneaded dough.
  6. Dust a dough ball with some flour, place it on the rolling board, and roll it into a small disc evenly.
  7. Place a 2 tbsps full of stuffing mixture in the centre of the disc. 
  8. Bring all the edges of the disc together and seal it to cover the stuffing completely.
  9. Dust it thoroughly with some flour and roll it lightly into thick disc.     
  10. Place it on a preheated griddle, set the flame to medium.
  11. Smear little oil/ghee on the surface and flip the side.
  12. Roast until small brown specks form on either sides.
  13. Repeat the same for remaining dough.
  14. Serve hot with curd and pickle.


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