Saturday 14 April 2018

Easy Mooli Makkai Parathas

So do you often we face this problem in the kitchen. I am sure you will agree with me. We have leftover ingredients in smaller potions from other recipes, or just less quantity of vegetables and dont know what to make from it. Today I am in the same situation. I had some Makkai ka Ataa left over after making Makkai roti and Sarsoon ka saag in Winters and a big mooli that was about to start rotting.

So that morning Sujata and me  decided to combine the two and make an easy version of Mooli Paratha, not the stuffed version. This is alot  easier by adding the grated radish while making the dough itself. The best part of having a maid who loves to cook and experiment is that whatever you try turns up good. Here is the picture of the first paratha hot from the tava with a tad bit extra ghee, pickle and curd.

Mooli Paratha

 Here is the recipe of Easy Mooli Makkai Paratha


  1. 1 big raddish ( Mooli)
  2. 1  chopped Green chilly
  3.  1 tsp Anaar daana ( or aamchur powder) 
  4. 2 tbsp chopped Corriander leaves
  5. 1/2 tsp tumeric powder 
  6. 1/2 tsp chilly powder
  7. Salt to taste 
  8. oil/ghee for frying
  9. 2 cup Makki atta ( Not corn flour)

    Note- I used makkai atta, you can use wheat flour or even Nachni atta. Johar or rice flour is not suited for this recipe.


1. Wash and peel  the raddish, now grate it with a grater. Keep aside for some time. The raddish will leave water that will be used to kneed the dough.

2.  In a mixing bowl add the flour, spices, salt, anar danna powder, corriander leaves and raddish. Mix it along with its water and a little oil.

3. Use a rolling pin to flatten the round palm size dough. Make round like a chappati. You may not get even edges because of the mooli. Dust with flour if it gets stuck while rolling.

 4. Heat a frying pan or tawa and place the paratha on it. 

5. Cook on both sides sprinkling oil or ghee on each side, cook till it is golden brown and spots appears.

6. While cooking you can also add cuts with your ladle on the paratha for it now to remain under cooked.  

And now the beat part, just enjoy it with some curd and pickle and lick your fingers. 

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