Mooli Paratta (Flatbread stuffed with white radish)

Mooli Paratta

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.


Minced Meat & Soya Nuggets Stuffed Paratta

Kheema and Soyabean stuffed paratta

Minced meat and soya nuggets stuffed paratta

For Dough
2 cups wheat flour or all-purpose flour
2 tbsp oil (prefer olive oil)
Water to make soft dough

For filling:
1 cup meat mince cooked
½ – ¾ cup soya nuggets
1 large onion chopped finely
1 tsp ginger chopped
5 cloves garlic chopped
1 -2 green chilies chopped
1 medium tomato chopped
1 tsp coriander powder
½ tsp garam masala
½ tsp chili powder
2-3 tbsp coriander leaves chopped
2 tbsp oil

Place the soya nuggets in a bowl. Add boiling water to cover the nuggets and keep covered for 15 minutes.
Drain the water and let it cool a bit. Squeeze out as much as water with your hands. Mince in a grinder.
Heat oil and saute onion, ginger, garlic and green chilies.
When onions turn almost brown, add coriander powder, chili powder, garam masala and turmeric powder. Saute for a minute and add tomato. Saute for a few minutes till the mixture begins to dry.
Add minced meat and soya mince. Mix well and stir often till the mixture becomes almost dry.
Add coriander leaves and take off fire.
Let the mixture cool a bit.
Make a soft dough with flour, oil and enough water.
Take small balls of the dough and roll into rounds using rolling pin.

Kheema and Soyabean stuffed paratta 1

Spread 3-4 tbsp of the mixture in half of the dough and fold over.

Kheema and Soyabean stuffed paratta 2

Press the edges with your fingertips and then with the fork to give a design.
Place on a hot tava/pan for 15-20 secs and flip over. Flip over again after 15-20 secs and smear some oil on both sides.
When its golden brown and cooked, transfer to a plate.

Kheema and Soyabean stuffed paratta 3