Mooli Paratha

Mooli Paratha.

Mooli paratha is a well known paratha made by stuffing wheat dough with grated daikon. White radish is grated and mixed with spices and herbs. A dough is prepared with just the wheat flour. The grated radish is stuffed into wheat dough and rolled into thick parathas. The mooli paratha is cooked on flat pan until its golden brown in color.
Makes: around 3 Servings of Mooli Paratha.

Ingredients:

White Radish / Daikon 5 – 6 inch long
Wheat Flour 1 1/2 Cups
Red Chile Powder 1/2 tsp or Green Chiles 2 minced
Ajwain a pinch
Cilantro few Sprigs
Salt to taste
Oil as required

Method of preparation:

Wash and finely chop the cilantro.
Peel, remove ends and grate the white radish.
Apply half a tsp of salt to the grated radish and leave aside for 15 – 20 minutes.
Squeeze off the water from the radish and reserve the water.
Alternatively, just use the freshly grated white radish.

Knead wheat flour into somewhat tight dough with few pinches of salt, reserved mooli water and enough fresh water.
Keep the dough covered with wet kitchen towel for half an hour.
Divide the dough into 3 – 4 portions.

In a mixing bowl, mix together grated radish, red chile powder or green chiles, ajwain, cilantro and salt.

Take each portion of wheat dough, press it a little to form a small disk.
Take a tbsp of the white radish mixture and place it on the disk.
Now bring together the edges and press it to form a ball.
Carefully knead each dough ball into 5 – 7 inch diameter disc with help of a rolling pin.
Repeat the same with remaining wheat dough portions.

Heat a flat griddle on medium heat, brush half a tsp of oil all over the griddle.
Place the paratha on hot griddle and let it turn golden brown.
Add quarter tsp of oil on uncooked side and turn it over to let it cook.
When both sides are cooked properly, remove radish paratha onto a plate.
Repeat the same with remaining rolled out paratas.
Serve hot mooli paratha with raita of your choice.
Notes: You can make even thicker parathas if you wish.

Suggestions: If the paratha is not cooked properly, put them back on the flat pan and cook till its done. If the stuffing tends to come out while rolling the dough, apply a thin layer of wheat dough to patch it. Or make sure to stuff just enough stuffing.
Variations: You can also add your choice of spices to the grated white radish if you wish. Like, garam masala, amchur powder, chopped onion etc.. You can also mix the grated radish mixture along with the wheat flour instead of stuffing it.
Other Names: Mooli Paratha, Daikon Parata, White Radish Flat Bread.

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Makai Ki Roti

Makai Ki Roti.

Makai ki roti is a famous Punjabi roti made with fine cormeal (looks like fine sooji). Cormeal is kneaded into soft dough using very hot water. The dough is then pressed into thick roti and heated on flat pan till its cooked. Makke ki roti is traditionally served with sarson da saag.
Makes: around 3 Servings of Makai ki Roti.

Ingredients:

Fine Cornmeal / Makki ka Atta 1 Cup
Very Hot Water as needed
Salt to taste
Ghee or Oil 1 tsp

Method of preparation:

In a mixing bowl, mix together cornmeal and salt.
Add sufficient hot water to the mixture to form a soft dough.
Once warm enough to handle the dough, knead the dough well and divide into 3 – 4 parts.
Roll each part between two sheets of plastic into 6 – 7 ” diameter circle with help of a rolling pin.
Repeat the same with remaining parts of the dough.

Heat a flat pan on medium heat.
Apply little oil to the pan, place the rolled out roti and fry on both sides till light golden brown.
Serve makai ki roti with sarson da saag.
Notes: Make sure not to overcook the makai ki roti.

Suggestions: If the dough doesn’t come together, make sure to add very hot water to bind it well.
Variations: Add half a cup of wheat flour while preparing the dough for much softer version of the makai ki roti.
Other Names: Makai Ki Roti, Makke ki Roti.

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