Mooli Parathas is another favourite Parantha recipe from the land of Punjab. Mooli Paranthas are served as breakfast with butter and lassi.
| Ingredients | |
| For Stuffing | |
| Mooli ( Radish ) | 3 |
| Salt | To Taste |
| Lal Mirch Powder | 1/2 tsp |
| Dhania Powder | 1/2 tsp |
| Finely chopped Green Chillies | 2 |
| Dhania Leaves | 2 tbsp |
| For dough | |
| Atta | 2 Cups |
| Salt | To Taste |
| Water | As Needed |
| Oil | For Frying |
Method:
- Sieve Atta and salt. Add water and knead to stiff dough. Cover and keep aside.
- Peel and grate the radish. Squeeze and drain all the water.
- Heat the pan and fry the radish to light brown. Add salt, Lal Mirch Powder, Hari Miirch & Dhania and mix well. Allow it to cool.
- Take some dough and roll into small puri, put 2tsp of stuffing and cover all the sides. Roll again into a thick, round parantha.
- Heat a tava and fry the mooli ka paratha both sides to crispy and brown. Put some oil over the paratha.
- Serve the Mooli parantha hot with Butter.