Punjabi mooli stuffed paratha video

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Punjabi mooli stuffed paratha video. The whole wheat parathas are stuffed with grated radish cooked with a range of spices and spice powders. The whole wheat flour dough of mooli paratha dhaba style is also enhanced with a dash of carom seeds, which get toasted and give out an awesome aroma when the parathas are cooked.

Recipe Description for Punjabi Mooli Stuffed Paratha

Preparation Time: 10 mins
Cooking Time: 20 mins
Makes 4 parathas

Ingredients

For The Dough
3/4 cup whole wheat flour (gehun ka atta)
1 tsp oil
salt to taste

For The Mooli Stuffing
1 1/2 cups grated radish (mooli)
1/4 tsp carom seeds (ajwain)
1/2 tsp grated ginger (adrak)
1/4 tsp turmeric powder (haldi)
1 tsp chilli powder
1/2 tsp coriander (dhania) powder
1/2 tsp garam masala
1/2 tsp dried mango powder (amchur)
1 tbsp finely chopped coriander (dhania)
1 tsp whole wheat flour (gehun ka atta)
salt to taste

Other Ingredients
whole wheat flour (gehun ka atta) for rolling
4 tsp butter for cooking

For Serving
fresh curds (dahi)
pickle

Method

For the dough

Combine all the ingredients in a deep bowl and knead into a soft dough using 1/2 cup water. Keep aside.

For the mooli stuffing

Combine the radish and little salt in a deep bowl and mix well. Keep aside for 15 minutes.
Squeeze out all the extra water by using a muslin cloth.
Transfer the squeezed radish into a bowl and all the remaining masalas and mix well. Keep aside.

How to proceed

To make {span class="bold1"}punjabi mooli stuffed paratha{/span}, divide the mooli stuffing into 4 equal portions. Keep aside.
Divide the dough into 4 equal portions.
Roll out a portion of the dough into a 125 mm. (5") diameter circle using a little whole wheat flour for rolling.
Place a portion of the mooli stuffing in the centre of the circle. Bring together all the sides in the centre and seal it tightly and flatten it.
Roll out again into a 150 mm. (6") diameter circle using a little whole wheat flour for rolling.
Heat a non-stick tava (griddle) and cook the paratha on a medium flame using 1 tsp of butter, till golden brown spots appear on both the sides.
Repeat steps 3 to 6 to make 3 more parathas.
Serve the {span class="bold1"}punjabi mooli stuffed paratha{/span} hot with fresh curds and pickle.

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RECIPE SOURCE : Tarla Dalal's Latest Recipes