Mooli paratta can be made in 2 ways- either mix the grated mooli to the flour and add enough water to make a dough or use the mooli as a stuffing.
Many other ingredients like coriander powder and amchur powder are often used, but I think for mooli paratta, spices should be kept to a minimum. Try different variations and see what you like!!
Mooli Paratta (Flatbread stuffed with white radish)
2 cups grated mooli (approx. 3-4 mooli)
1 tsp chili powder
¼ tsp asafetida
2 cups wheat flour
1 tbs oil
Approx. 1 cup water to form dough
4-5 tbsp olive oil (or ghee for authentic taste)
Make a soft dough with flour, salt, 1 tbsp oil and enough water and keep aside.
Peel and wash radish. Grate and add some salt and keep aside for 5 mins.
Squeeze out as much water from radish. (Can be used to make dough, but I usually discard)
Add chili powder and asafetida and mix well.
Make small balls of the dough and flatten in your palms. Add 3-4 tbsp of the radish mix in the center and bring in edges to form a ball.
Dip in flour and roll using a rolling pin. Take care the mixture doesn’t ooze out, but some will!!
Don’t roll to and fro, roll from middle to outside.
Heat a tava and place the paratta on it. When small bubbles appear, flip to the other side. Now sprinkle few drops of oil and spread with the back of the spoon and flip over and repeat on either side.
Cook for a few minutes and serve hot with raita and pickle.
There are many versions of aloo paratta. Simple to exotic!!
Cumin, ajwain, garam masala, green chilies, chilli powder, coriander leaves, crushed whole coriander seeds, chopped onions–you can add all or only one of the ingredients with boiled potatoes –the taste is delicious either way.
I choose ingredients based on my time. If it has to be quick, I add ajwain and coriander leaves to boiled potatoes. If I have time, I add almost all ingredients and if I have too much time, I even saute them before adding to potatoes! And I still can’t pick which of them is my favourite!!
Aloo Paratta (flatbread stuffed with potatoes)
2 cups wheat flour
¾ -1 cup water
2 tbsp oil
¼ tsp salt
Mix all ingredients to form soft dough. Make small balls and keep aside.
2 large boiled potatoes mashed
1 finely chopped onion (optional)
2 green chilis chopped
1 tsp ajwain
1 tsp pomegranate seeds (dry)
1 tbsp crushed coriander seeds
Handful of finely chopped coriander leaves
3 tbsp oil
Salt to taste
You can either mix all ‘filling’ ingredients (like I did this time) or saute before adding to mashed potatoes.
If sautéing, heat 1tbsp oil and add ajwain, coriander seeds, chopped onion and green chilis. Saute for few minutes and take off the fire. Add coriander leaves and stir.
Add to mashed potatoes and mix. Adjust salt.
Make small balls of the mixture, same size as the dough.
Flatten the chapatti dough in your hand. Keep a potato ball in the center and bring all edges to meet to form a ball again.
Dip in flour and roll out as normal chapathis but thicker.
Heat a tava and place the paratta on it. When small bubbles appear, flip to the other side. Now sprinkle few drops of oil and spread with the back of the spoon and flip over and repeat on either side. This way you have to use very less oil.
Cook for a few minutes and serve hot with raita and pickle
Paneer Paratta (cottage cheese stuffed paratta)
2 cups wheat flour or all-purpose flour
¼ tsp salt
Water as required
2 tbsp oil (if using all-purpose flour)
1 ½ cups grated paneer (or pulse in a grinder)
3 tbsp coriander leaves chopped fine
1-2 green chilies
1 small onion chopped finely
¼ tsp garam masala
Mix all filling ingredients and make walnut size balls.
Make a soft dough with flour, salt, oil and water and keep for 15 minutes.
Make small balls of the dough, slightly larger than the paneer balls.
Flatten dough in your hand enough to hold a paneer ball. Fold the dough over the paneer and seal completely.
Flatten with your hand again, dip in flour and roll using a rolling pin to form chapathi shape.
It’s ok if some filling spills out….
Place a paratta on a hot tava/griddle. When bubbles start to appear, flip the other side.
Flip again and smear some olive oil on both sides with a spoon.
When brown spots appear on both sides, remove to a plate.
If you use ghee, instead of oil and use slightly more amount, you will get paratta tasting exactly like you get in restaurants.
For freezing – stack them neatly, wrap nicely in butter paper first and then wrap in aluminum foil.
Defrost lightly and toast on a tava to get the crispy fresh texture.