Makai Mooli Paratha
time - 20 minutes
Servings - 3 Paratha
2 cup Maize flour ( not old than a week )
1 medium Radish
1/2 teaspoon red chili powder
14 teaspoon turmeric powder
1/2 teaspoon fennel seeds
1 green chili
1/4 teaspoon carom seeds
salt to taste
1 teaspoon refined oil
cilantro finely chopped ( optional )
Cow ghee/refined oil for shallow fry
Peel the skin of Radish and grate it thickly.Radish should be sweet in taste.
Chop the green chili finely.
Sieve Maize flour in a bowl.
Add salt to taste, turmeric powder, red chili powder, chopped green chili, 1 teaspoon refined oil and grated Radish, cilantro to the Maize flour and knead a fine dough.
Do not use water because there is already water in the Radish.
Make three equal round balls of the dough.
Flatten the ball with the help of you palms as much as you can.
Dust some wheat flour, place the flattened paratha over it and roll it slightly with very light hands.
If you find it difficult, you can place the ball between 2 plastic sheets and then roll it.
Heat a skillet. Place the paratha on the skillet.
Keep the flame medium. Let it cook for 2 minutes.
Flip it, brush some cow ghee or refined oil wait for 2 minutes and flip. Brush some ghee/oil on the other side and flip again as shown in the picture.
Crispy from outside and soft from inside delicious and quick Makai Mooli Paratha is ready. You can also add finely chopped spring onions to this dish.
Serve with pickle or chutney.
For making Makai Methi paratha, replace Radish with 1 cup finely chopped fenugreek fresh leaves.
You will need some water to knead the dough for this recipe because Fenugreek leaves are dry in nature.
Knead a medium dough and prepare the Paratha with same process as shown in the picture.
I hope you like this recipe. Must try once. Share your experience or questions with this recipe. I would love to hear from you.
Happy Cooking !
Tips for making Makai Mooli Paratha
- Use Fresh Maize flour and fresh and sweet Radish.
- Knead the dough properly, but don,t leave it after kneading, make the paratha immediately after kneading the dough.