Mooli ke Paranthe The classic mooli ke paranthe for your soul This is a Sanjeev Kapoor exclusive recipe. By Sanjeev Kapoor 19 Mar 2021 in Recipes Course New Update Main Ingredients Medium white radishes with leaves, Whole wheat flour dough Cuisine Punjabi Course Breads Prep Time 31-40 minutes Cook time 16-20 minutes Serve 4 Taste Spicy Level of Cooking Easy Others Veg Ingredients list for Mooli ke Paranthe 4 Medium white radishes with leaves Whole wheat flour dough made with 1 1/2 cups of flour to taste Salt 4 tablespoons Fresh coriander leaves chopped 3-4 Green chillies chopped 1 teaspoon Dried pomegranate seeds (anardana) crushed 1 teaspoon Red chilli powder 1/2 teaspoon Carom seeds (ajwain) crushed for dusting Whole wheat flour as required Ghee to serve Pickle Method Chop the leaves of the radishes. Grate the radishes into a bowl. Add salt, mix well and set it aside for 10 minutes. Put it on a piece of muslin, gather its edges and squeeze out excess water. Transfer the squeezed radish into a bowl, add the radish leaves, coriander leaves, green chillies, dried pomegranate seeds, red chilli powder and carom seeds and mix well. Divide the dough into equal portions, shape them into balls. Dust each ball with flour and roll into small rotis, place some radish mixture in the centre, gather the edges together and press ensuring that the stuffing is completely covered. Further roll them into paranthas. Heat a non-stick tawa, cook paranthas, one at a time, for 1-2 minutes on each side. Spread some ghee on each side and cook, turning sides, till evenly browned on both sides. Transfer them onto serving plates and serve hot with a pickle of your choice. #Carom seeds (ajwain) #Dried pomegranate seeds (anardana) #Fresh coriander leaves #Ghee #Green chillies #Red chilli powder #Salt Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article