ముల్లంగి తో పరాఠా |Mooli Paratha In Telugu |Stuffed Indian Bread Recipe |Popular Punjabi Breakfast|
- 7 years ago
Learn how to make mooli ka paratha, easy recipe Only On Variety Vantalu
Soft parathas with a delicious stuffing of muli (mooli / radish) with a little curd on the side is a delight on any Indian breakfast table.
Ingredients:
1 muli - grated (ముల్లంగి)
leaves of muli - finely chopped (ముల్లంగి ఆకులు)
1 cup wheat flour ( గోధుమ పిండి )
salt to taste
1 tbsp oil
1/2 tsp ginger (అల్లం )
1/4 tsp turmeric powder ( పసుపు)
1/2 tsp coriander powder ( ధనియాల పొడి )
1/2 tsp red chilli powder ( ఎర్ర కారం )
1/4 tsp asafoetida ( ఇంగువ )
1/4 tsp raw mango powder ( మామిడి కాయ పౌడర్)
Method:
To make the filling:
- Squeeze out all the water from the grated radish.
- Heat oil in a pan
- Once the oil is hot, add the cumin seeds, asafoetida and the radish and cook it for few minutes.
- Add the finely chopped radish leaves to the above ingredients.
- Add the coriander and cumin seed powder, garam masala, aamchur powder, salt to taste and ginger and chilli paste and mix all the ingredients well.
- Once the filling is cooked well, turn off the flame and take the filling out on a plate and let it cool down completely.
To make the paratha dough:
- In a bowl, add the wheat flour, salt, oil and water and mix all the ingredients well to make a dough.
- Once the dough is ready, let it rest for 10 minutes.
To make the parathas:
- Make small balls out of the dough and roll out small chapatis out of it. (For 1 paratha, you shall need 2 equal sized chapatis)
- Dust the board with little wheat flour. Also apply some on the chapati.
- On one of the rotis, spread the filling, leaving out the border.
- Apply little oil at the borders so that the other roti sticks well.
- Place the other roti over the roti on which you've spread the filling.
- Press it properly and roll again to thin out the edges.
- On a hot pan, cook the parathas for few seconds on both the sides, without ghee, butter or oil.
- Flip over the parathas and apply ghee on both the sides and let it cook.
- The tasty parathas are rea
Soft parathas with a delicious stuffing of muli (mooli / radish) with a little curd on the side is a delight on any Indian breakfast table.
Ingredients:
1 muli - grated (ముల్లంగి)
leaves of muli - finely chopped (ముల్లంగి ఆకులు)
1 cup wheat flour ( గోధుమ పిండి )
salt to taste
1 tbsp oil
1/2 tsp ginger (అల్లం )
1/4 tsp turmeric powder ( పసుపు)
1/2 tsp coriander powder ( ధనియాల పొడి )
1/2 tsp red chilli powder ( ఎర్ర కారం )
1/4 tsp asafoetida ( ఇంగువ )
1/4 tsp raw mango powder ( మామిడి కాయ పౌడర్)
Method:
To make the filling:
- Squeeze out all the water from the grated radish.
- Heat oil in a pan
- Once the oil is hot, add the cumin seeds, asafoetida and the radish and cook it for few minutes.
- Add the finely chopped radish leaves to the above ingredients.
- Add the coriander and cumin seed powder, garam masala, aamchur powder, salt to taste and ginger and chilli paste and mix all the ingredients well.
- Once the filling is cooked well, turn off the flame and take the filling out on a plate and let it cool down completely.
To make the paratha dough:
- In a bowl, add the wheat flour, salt, oil and water and mix all the ingredients well to make a dough.
- Once the dough is ready, let it rest for 10 minutes.
To make the parathas:
- Make small balls out of the dough and roll out small chapatis out of it. (For 1 paratha, you shall need 2 equal sized chapatis)
- Dust the board with little wheat flour. Also apply some on the chapati.
- On one of the rotis, spread the filling, leaving out the border.
- Apply little oil at the borders so that the other roti sticks well.
- Place the other roti over the roti on which you've spread the filling.
- Press it properly and roll again to thin out the edges.
- On a hot pan, cook the parathas for few seconds on both the sides, without ghee, butter or oil.
- Flip over the parathas and apply ghee on both the sides and let it cook.
- The tasty parathas are rea