Pairs well with 100 Layer Radish (Mooli) Paratha
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100 Layer Radish (Mooli) Paratha
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A layered Indian flatbread stuffed with spiced grated radish, made with a special technique to prevent tearing and ensure crispiness, perfect for winter mornings.
00:20:00 total
Serves 4
medium
Main Various
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Ingredients
- radish - watch the video to see (peeled and grated, use thick sweet radish for best results)
- salt - watch the video to see (for salting radish and dough)
- wheat flour - 1 to 1.5 bowls (for dough)
- celery seeds - 1/2 teaspoon for dough, 1/2 teaspoon for radish mixture (powdered, added to dough and radish mixture)
- oil - 1 teaspoon (for dough)
- green chillies - watch the video to see (finely chopped, added to radish mixture)
- coriander leaves - watch the video to see (finely chopped, added to radish mixture)
- red chilli powder - 1/2 teaspoon (added to radish mixture)
- turmeric powder - 1/4 teaspoon (added to radish mixture)
- butter or desi ghee - watch the video to see (for roasting parathas)
Instructions
- Prepare radish: Wash and peel the radish. Grate it finely. Add salt to the grated radish and mix well. Let it rest for 10 to 15 minutes to release water.
- Prepare dough: In a plate, take 1 to 1.5 bowls of wheat flour. Add salt and half a teaspoon of powdered celery seeds. Add 1 teaspoon oil. Knead into a soft, spongy dough. Cover and let it rest.
- Drain radish water: After resting, squeeze out all the water from the grated radish using your palms. The more water removed, the less likely the parathas will tear.
- Prepare radish filling: To the squeezed radish, add finely chopped green chillies, coriander leaves, half a teaspoon celery powder, half a teaspoon red chilli powder, and 1/4 teaspoon turmeric powder. Mix well. No additional salt is needed.
- Roll dough and assemble: Divide dough into balls. Roll out one ball into a large round shape. Spread an even thin layer of radish filling on it. Roll out a second dough ball into the same size and place it over the first with filling. Press gently.
- Cut and roll layers: Cut the layered dough into long strips using a pizza cutter. Roll each strip tightly from one end to form a coil like a spring roll. Press the coil with your palm and dust with dry flour.
- Final rolling: Roll out the coiled dough gently into a round paratha shape, ensuring multiple layers.
- Cook paratha: Heat a pan and roast the paratha on both sides using butter or desi ghee until crispy and golden brown. Flip carefully to avoid tearing.
