How to make Mooli ka Parantha -
These paranthas are made differently – instead of using grated radish we have used radish micro greens which have a strong flavour of the radish
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Fresh radish micro greens, Whole wheat flour
Cuisine : Indian
Course : Breads
You can also find more Breads recipes like Porotha Masala Jowar ki Roti Chilli Cheese Parantha-SK Khazana Palak Paneer Parantha
Mooli ka Parantha Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 26-30 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Mooli ka Parantha Recipe
Fresh radish micro greens as required
Whole wheat flour 1 1/2 cups for dusting
Salt to taste
Red chilli powder 1/2 teaspoon
Green chillies chopped 2-3
Carom seeds (ajwain) 1/4 teaspoon
Fresh coriander leaves chopped 1/2 tablespoon
Ghee 2 teaspoon for applying
Yogurt whisked to serve
Method
Step 1
Take whole wheat flour in a large bowl, add salt, red chilli powder, green chillies, carom seeds and coriander leaves. Snip a few fresh radish micro greens, roughly chop them and add them to the flour mixture. Add ghee and mix well. Add sufficient water and knead into semi-soft dough. Cover and rest for 10-15 minutes.
Step 2
Heat a non-stick tawa.
Step 3
Divide the dough into equal portions and shape them into balls. Slightly flatten them, dust them with a little dry flour and roll out into slightly thick discs.
Step 4
Place the prepared discs on the hot tawa and roast for 1 minute. Flip, apply some ghee and flip again. Apply some ghee on the other side too and cook, turning sides, till both sides till and evenly golden.
Step 5
Cut each parantha into 4 triangles, arrange them on a serving platter, garnish with micro greens and serve hot with yogurt.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
