MOOLI PARATHA (Vegan option)

Today’s paratha is made with mooli or the white radish. Mooli paratha has always been one of my favorite parathas and I make it often. If you get into the technicalities of making parathas, they are all made in a similar way. You can make parathas with so many different fillings and they also make great breakfast or lunch treat.



Serves 6


INGREDIENT

2 medium daikon radishes peeled and ends removed

1/3 cup cilantro chopped

½ tsp red chilli powder or to taste

salt to taste

prepared dough you’ll need 2 cups whole wheat flour, water as needed and 1tsp oil

Butter, ghee or vegan butter as needed



INSTRUCTIONS

1. To a large bowl add the flour and a teaspoon of oil. Start adding water, little by little until the dough comes together.


2. Knead to form a smooth dough. Transfer dough to a container, brush a little oil on top, cover and let it rest for 15 to 20 minutes.


3. Using a food processor, chop the daikon radishes finely.


4. Take a handful of chopped daikon between your hands and squeeze out the excess water. Continue until the daikon has the excess water removed. This helps the parathas stay dry and retain their shape.


5. In a large bowl, mix the chopped daikon, cilantro, green chilli peppers along with the salt and red chilli powder.


6. Take two golf-ball sized pieces of the dough. Use a rolling pin to roll them out into small circles, about 4-5 inches in diameter. Spread about ½ tsp of butter on each of the rolled out pieces.


7. Place about 3 tbsp of the radish mixture on top of one of the rolled out pieces. Cover it with the other rolled out piece and press the edges to seal the mixture inside. Dust with flour on both sides. Carefully roll this filled paratha out to 8-9 inches. Some of the excess water may ooze out and it can get a bit messy, but this is perfectly fine.


8. Meanwhile, heat a tawa or flat griddle over medium heat and add a bit of butter or oil to the pan. Carefully place the paratha on the griddle, lightly pressing the edges to the pan to flatten out any thick corners and perfect the round shape. As the bottom of the paratha begins to cook, add a bit more spread or butter to the top. Flip over and use a flat spatula to press the paratha into the pan. Turn and press as necessary, adding more butter or ghee as needed, to ensure it is thoroughly cooked and golden and crispy on both sides.


Serve with plain yogurt or sweetened yogurt.




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