Rajan loves cooking dishes from his native Indian cuisine. He likes to share his favourite recipes with his online readers.
Paratha is an Indian pan-fried flatbread that is traditionally prepared with wheat flour. It can also be prepared with flour made from other grains, but this is less common.
Parathas can be plain—meaning without any stuffing—or they can be prepared with a variety of vegetable stuffings.
Mooli ke patton ka paratha is a stuffed paratha that is made with chopped radish leaves that have been spiced with a multitude of spices. Though this paratha is a bit unusual, it's very flavourful, delicious and of course healthy.
Using sendha namak (rock salt) and cold-pressed groundnut oil instead of refined table salt and refined oil makes it much healthier because these ingredients are unrefined and chemical-free.
Although typically served for breakfast, paratha can be enjoyed with lunch or dinner, as well. Do try it and share your experience.
|Prep time||Cook time||Ready in||Yields|
- 1 1/2 cups green leaves of 2 radishes, washed, wiped dry and chopped
- 1 tsp sendha namak (rock salt), or to taste
- 1/2 tsp red chilli powder
- 1/2 tsp garam masala
- 1 tsp amchur (mango powder)
- 1 tsp dhania (coriander seed powder)
- 1/2 tsp ajwain (carom seeds)
- 1/2 tsp buna jeera (roasted cumin seed powder)
- 1/2 tsp chaat masala
- 1 green chilli, finely chopped
- 1 inch ginger piece, ground into a paste
- 1 to 1 1/2 cups atta (whole wheat flour dough)
- 1 to 2 tbsp cold-pressed groundnut oil, or as needed
- Add all of the spices and salt to the chopped radish leaves and mix well. Set aside.
- Take some dough, shape it into a ball, dust it with dry flour and roll it out into a round slightly thick roti (round disc) about 6 inches diameter.
- Place about half the prepared stuffing in the middle of the roti. Gather the free edges of the roti on top and press to tightly seal.
- Dust with some dry flour and roll it out into a slightly thick paratha (round disc).
- Brush a little oil on a preheated pan and place the paratha on it. Keep the heat on low-medium and let it cook for about 15-20 seconds; then flip it over. Let the other side cook for 15-20 seconds and then flip it again.
- Now spread a little oil on the paratha and flip it again. Spread a little oil on this side too.
- Cook the paratha, flipping it frequently and cooking it until it is crisp. There should be golden spots all over on both sides. Prepare the other paratha similarly.
- Serve with homemade plain dahi (yoghurt) and pickle. Links for these homemade dishes are in the accompanying video.
Mooli ke Patton ka Paratha (Stuffed Radish Leaves Paratha)
© 2021 Rajan Singh Jolly