Aloo mooli paratha is a very popular breakfast in North India. It tastes great and is perfectly nutritious. Mooli or radishes are very good for the stomach and liver. It purifies the blood and eliminates toxin and waste. Hence, it acts as a detoxifier also. Potatoes on the other hand are a very good source of potassium, copper, Vitamin C, manganese, phosphorus, niacin, dietary fiber and pantothenic acid. Potatoes also contain a variety of phytonutrients that have antioxidant activity.
Preparation Time: 1 hour 15 minutes
Cooking Time: 30 minutes
Servings: makes 9 parathas
Ingredients
- For the Filling:
- Radish 2, grated and leaves finely chopped
- Potato 2 small, boiled and mashed
- Ginger paste 1tsp
- Garam Masala Powder 1 tsp
- Green Chillies 2,minced
- Salt to taste
- Red chilli Powder 1/2 tsp
- Chaat Masala 1/2 tsp
- amchoor powder 1/2 tsp
- For the Dough:
- Wheat Flour 3 cups
- Ajwain(carom seeds) 1 tsp
- Chilli Powder 1 tsp
- Salt to taste
- Oil 1 tbsp
- Water as required
Directions
- For the Filling:
- Grate the radishes, marinate with little salt and leave aside for half an hour.
- Squeeze out the juices from radish and reserve them for kneading the dough.
- To the grated radish, add mashed potatoes and all the dry masalas. Mix well.
- Grate the radishes, marinate with little salt and leave aside for half an hour.
- For the Dough:
- Take wheat flour, chopped radish leaves and add all the ingredients required to make the dough.
- Knead the flour with reserved juice of radish and water to make it nice soft.
- Wrap the dough with a damp cloth and leave it aside for half an hour.
- Take wheat flour, chopped radish leaves and add all the ingredients required to make the dough.
- How to Proceed:
- Pinch one small ball from the dough, flatten, dust with whole wheat flour and apply a drop of ghee on one sideof the dough circle.
- Place the filling in the centre of the disc. Gather the edges and and seal it properly.
- Flatten it, again dust it with flour and roll into parathas.
- Heat the tawa, keep the rolled parathas on it till you see bubbles on the top.
- Flip and cook the other side as well.
- Apply ghee and flip again. Fry till they are nice brown on both the sides.
- Remove the paratha on a plate and serve them with curd and pickle.
- Pinch one small ball from the dough, flatten, dust with whole wheat flour and apply a drop of ghee on one sideof the dough circle.
