For readers who are not familiar with Indian food, here are some terms that will help them understand what this recipe is about.
- Paratha: Pan-fried Indian flatbread
- Mooli: Radish
- Besan: Chickpea flour (prepared from brown chickpeas, also called gram flour)
This recipe, therefore, is an Indian pan-fried flatbread prepared with a stuffing of radish and chickpea flour. Various spices are also incorporated.
Mooli paratha usually turns soft after it cools down, but this particular paratha will remain crisp even after it cools down.
I will show you how to prepare this paratha in two different ways. You can try whichever method seems easier, or try both if feel comfortable doing so. Do try and share your experience.
|Prep time||Cook time||Ready in||Yields|
- 2 medium mooli (radish)
- 2-3 tbsp besan (chickpea or gram flour)
- 1 tsp oil
- 1/2 tsp jeera (cumin seeds)
- 1/2 tsp ajwain (carom seeds)
- 1-inch piece ginger, grated
- 1 green chilli, chopped
- 1/2 tsp red chilli powder
- 1 tsp coriander powder
- 1/2 tsp amchur (mango powder)
- 1 tsp salt, or to taste
- 2-3 tbsp hara dhania (cilantro), chopped
- Whole wheat flour dough as needed, for 3 parathas, (if making dough from scratch use 1 cup of flour and knead to make a soft dough)
- Oil, as needed, for roasting
- Peel and grate the radish. Squeeze out the water and set aside the grated radish.
- In a pan, dry-roast the besan over low heat until it becomes aromatic and just changes colour. Remove and set aside.
- In the same pan, add 1 teaspoon of oil, keep the heat on low, and add in the jeera, ajwain, grated ginger, and chopped green chilli. Saute for 15-20 seconds.
- Add the grated radish, red chilli powder, coriander powder, amchur, salt, chopped cilantro, and roasted besan. Stir the mixture until well combined, transfer the stuffing to a plate, and let it cool down. Do not cook the mooli, else it will become soft.
- To prepare the first paratha, take a little dough, dust in some dry flour, and roll it out into a medium-sized round roti. Place 1/3 of the prepared stuffing in the centre, collect the edges of the roti on top, press and seal. Dust in dry flour and roll it out into a medium-thick paratha.
- Heat a skillet over low-medium heat and brush a little oil on it. Place the first paratha on it. Cook for 15-20 seconds, flip it over, and cook the other side for 15-20 seconds.
- Flip the paratha again and spread a little oil over the surface. Flip it again and spread a little oil over this side as well. Cook the paratha by flipping it repeatedly until it is well-cooked on both sides. You should see brown spots on the paratha on both sides. Transfer to a plate.
- To make the second paratha, roll out two rotis of the same size as above but a little smaller in size. Spread half of the remaining stuffing over one rolled-out roti. Place the other roti over it and seal the edges by pressing them lightly. Sprinkle some dry flour over this and roll it out into a medium-thick paratha.
- Roast the second paratha following steps 6 and 7 above. Transfer this paratha to the serving plate, as well.
- Serve the parathas with any pickle or plain dahi (yoghurt).
Crispy Besan Mooli Paratha Recipe
© 2021 Rajan Singh Jolly