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Ruchik Randhap

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You are here: Home / All Posts / Mooli Paratha (Whole Wheat & Radish Flat Bread)

October 30, 2012

Mooli Paratha (Whole Wheat & Radish Flat Bread)

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The last couple of months saw a ‘mooli’ obsession in me. A vegetable that never makes its appearance on my dining table was given a chance – by all three of us. I had found a nice recipe for a paratha (flatbread) that is a great way to disguise veggies that have no takers. It makes for a great breakfast option too – nutritious, delicious and quick. It is fairly mess free and keeps longer (in terms of shelf life) – a great option for those who want a snack on the move.
Parathas are a much loved breakfast option in my home – we just wolf them down with a generous layer of mayonnaise or cheese spread. However, I had never tried making these before and was quite apprehensive as both Roshan and I have never liked this vegetable especially because of its pungent smell and mediocre taste (which I now realise was mainly because of the way it was prepared).
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Post mooli paratha I have decided to give every vegetable a second chance. If something is prepared differently – in at least 3-4 different ways and still doesn’t get any ‘likes’ we will then veto it. I am glad I tried out this recipe and have one extra option for breakfast. Thanks to my friend Anupama Michael from a food group on FB for this lovely recipe!

 

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Mooli Paratha
Prep time: 5 mins | Cooking time: 10-12mins | Yield 6-7 medium sized parathas | Serves 2 (or 3)


You Need:

  • 1-1/4 cups whole wheat flour * see notes
  • 1/4 cup grated radish
  • 1/4 cup finely chopped onions
  • 1 tbsp finely chopped coriander leaves
  • 2 small green chillies
  • 1/2 tsp cumin seeds/jeera
  • 1/2 tsp garam masala powder
  • salt to taste
  • water to knead the dough (approx 1/2 cup)
  • oil or ghee for frying
Method:
1. Place all the ingredients in a large flat bowl (meant for kneading dough) and mix to resemble bread crumbs. Keep aside for a few minutes as the radish and onions will leave some water.
2. Using sufficient water knead into a soft dough. Dust with some extra flour if the dough is too sticky. Keep aside for 5 minutes
3. Pinch out lemon sized balls of dough and on a clean working surface roll out each ball into a flat paratha. Fry on a hot skillet/tawa till golden brown on both sides. Drizzle ghee or oil to aid frying.
4. Serve hot with thick curds or pickle (traditional serving suggestions) or cheese spread or mayonnaise.
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Filed Under: All Posts, Breakfast Tagged With: Healthy Breakfast, Mooli Paratha, Radish, Whole Wheat Parathas

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Comments

  1. Vimitha Anand says

    October 30, 2012 at 2:39 pm

    Very healthy paratha

    Reply
  2. Sayantani says

    October 30, 2012 at 3:14 pm

    inter is the time for such delicacies. love it.

    Reply
  3. Prathima Rao says

    October 30, 2012 at 4:41 pm

    Healthy & tasty..I love mooli parathas!!! mom also grinds some ginger, garlic and green chillies and adds it when kneading dough,.Makes it even more flavorful..Yours looks so soft & perfect Shireen!!
    Prathima Rao
    Prats Corner

    Reply
  4. Maayeka says

    October 30, 2012 at 4:55 pm

    loved your mooli theplas..delicious,easy to cook ..great breakfast option!

    Reply
  5. Uma says

    October 30, 2012 at 7:25 pm

    adding onions is a nice twist to mooli paratha.. looks nice !

    Reply
  6. Julie says

    October 30, 2012 at 10:18 pm

    Delicious parathas,had it yesterday too:)
    Join my ongoing EP events-Rosemary OR Sesame @ Now Serving

    Reply
  7. Spandana says

    October 31, 2012 at 11:04 am

    They look very delicious.. love parathas anytime.

    Reply
  8. Priya says

    October 31, 2012 at 1:58 pm

    One of my favourite paratha, havent made since a long,inviting.

    Reply
  9. Anonymous says

    January 15, 2013 at 4:34 pm

    Hi
    I am writing for the first time, dont know whether i will get the answer… but you have not mentioned whether we have to add the leaves of the radish while making the parathas…
    please reply.
    thank you
    Juliet

    Reply
  10. Shireen Sequeira says

    January 15, 2013 at 5:27 pm

    Hi Juliet, thanks for writing in. You need to use just the radish (root) and not the leaves. All the best!

    Reply

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Hi, I am Shireen Sequeira, a food blogger with a passion for exploring different cuisines and cultures. Having lived in several cities across the world, including Mangalore, Bangalore, Mumbai and Dubai, I have developed a deep appreciation for the unique flavours and ingredients that each place has to offer.

My blog Ruchik Randhap is a reflection of my love for food, travel, photography and storytelling. Through my posts, I take my readers on a culinary journey, sharing my experiences of discovering new dishes, meeting home cooks, local chefs and food artisans, and uncovering the rich history and traditions behind Mangalorean recipes and the diverse world of international cuisine.

Whether you're a seasoned foodie or just starting to explore the world of gastronomy, I hope that my blog offers something for everyone. So why not join me on my culinary adventures and discover the world one recipe at a time!

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