Stuffed Mooli Paratha Recipe (Radish Flat Bread)
A diabetic friendly North Indian Recipes recipe with mooli/ mullangi (radish) - finely grated, figaro pure olive oil, cumin powder (jeera). Ready in 1h 5m, serves 4.
Curated byKavya Sharma🇮🇳
Instructions
13 steps- 1
To begin making the Stuffed Mooli Paratha heat olive oil in a wide pan
figaro pure olive oil(2 teaspoon)figaro pure olive oil - or ghee to smear while cooking - 2
Add the radish, salt and saute on high heat till all the moisture from radish evaporates
salt - to tastesalt(1 teaspoon)salt(1 teaspoon) - 3
Turn off the heat and add the remaining ingredients for the stuffing and stir well to combine
- 4
Allow the stuffing mixture to cool down
- 5
Mix all the ingredients for the dough in a mixing bowl, add little water at a time and knead to make a smooth dough
- 6
Divide the dough into 8 portions
- 7
Dust a flat working surface with some flour
-/2 tablespoons flour (besan) - (optional)(1 gram)whole wheat flour(2 cups) - 8
Roll a portion into a ball and flatten it using your fingers and roll it out into a 3 inch diameter circle
- 9
Place about 2 tablespoons of the stuffing in the center, gather the edge and seal it
-/2 tablespoons flour (besan) - (optional)(1 gram) - 10
Carefully roll it out into a circle about 6-7 inches in diameter
- 11
Heat a skillet over medium heat and cook the mooli paratha in olive oil until cooked through, and has golden brown spots on both sides
figaro pure olive oil(2 teaspoon)figaro pure olive oil - or ghee to smear while cooking - 12
Repeat with the remaining portions of the dough and the mooli paratha filling
- 13
Serve Stuffed Mooli parathas on its own or with a chutney, raita or pickle of choice
Rate this recipe
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Stuffed Mooli Paratha Recipe (Radish Flat Bread)
A diabetic friendly North Indian Recipes recipe with mooli/ mullangi (radish) - finely grated, figaro pure olive oil, cumin powder (jeera). Ready in 1h 5m, serves 4.
Curated byKavya Sharma🇮🇳
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Directions
13 steps- 1
To begin making the Stuffed Mooli Paratha heat olive oil in a wide pan
figaro pure olive oil(2 teaspoon)figaro pure olive oil - or ghee to smear while cooking - 2
Add the radish, salt and saute on high heat till all the moisture from radish evaporates
salt - to tastesalt(1 teaspoon)salt(1 teaspoon) - 3
Turn off the heat and add the remaining ingredients for the stuffing and stir well to combine
- 4
Allow the stuffing mixture to cool down
- 5
Mix all the ingredients for the dough in a mixing bowl, add little water at a time and knead to make a smooth dough
- 6
Divide the dough into 8 portions
- 7
Dust a flat working surface with some flour
-/2 tablespoons flour (besan) - (optional)(1 gram)whole wheat flour(2 cups) - 8
Roll a portion into a ball and flatten it using your fingers and roll it out into a 3 inch diameter circle
- 9
Place about 2 tablespoons of the stuffing in the center, gather the edge and seal it
-/2 tablespoons flour (besan) - (optional)(1 gram) - 10
Carefully roll it out into a circle about 6-7 inches in diameter
- 11
Heat a skillet over medium heat and cook the mooli paratha in olive oil until cooked through, and has golden brown spots on both sides
figaro pure olive oil(2 teaspoon)figaro pure olive oil - or ghee to smear while cooking - 12
Repeat with the remaining portions of the dough and the mooli paratha filling
- 13
Serve Stuffed Mooli parathas on its own or with a chutney, raita or pickle of choice
Rate this recipe
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