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Mooli Capsicum Paratha- Radish Bell peppers Paratha

Mooli Capsicum Paratha – Radish Bell peppers Paratha


  • Author: Sanchita Dey
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 5 1x

Description

These parathas are generally prepared with whole wheat flour and filled with a spicy radish filling, Mooli capsicum paratha is a popular Indian breakfast special cooked over a hot pan with a spoonful of ghee, butter, or oil.


Ingredients

Scale

For Dough

  • 1.5 cup – Whole wheat flour
  • 1 tsp – Carrom seeds or ajwain
  • 1 tsp – Oil if vegan or ghee
  • 1 tsp – Salt
  • 1 cup – Grated radish water + Warm water if required

For Filling :

  • 3 to 4 – Mooli or radish medium-sized
  • 1 big – Green bell pepper or capsicum
  • 3 to 4 – Green chilly chopped
  • 1 tsp – Red chili powder
  • 1/4 tsp – Hing or Asafoetida
  • Salt as per taste
  • 1/2 cup – Green coriander chopped finely
  • Oil of vegan or ghee for frying the parathas

Instructions

  1. Take a grater, and use a grater to grate the radish after washing it and peeling its skin. Add 1 tsp salt and mix well. Now keep it aside for 20 minutes. Cover with a cloth.
  2.  After 20 minutes It will help the radish to release all the water from them. It is important to remove all excess water from it and squeeze again. Store the water in a bowl we will use this water to knead the dough.  
  3.  Prepare the dough. Take the wheat flour, oil if vegan or ghee, carrom seeds, and salt in a mixing bowl, and combine very well.
  4. Then add the radish water gradually and knead the dough. Use normal water if you need more. The dough should be medium soft. Keep it covered until stuffing is getting ready. You can mix the dough with a food processor.
  5. Mix all rest dry ingredients like chopped green chilly, chopped coriander leaves, chopped green bell peppers, ajwain or carrom seeds, red chilly powder, hing or asafoetida, and salt to taste. Your filling is ready to stuff.
  6. Now remove the cloth from the dough and knead it again for 1 minute then divide the dough into equal portions into round shape balls. 
  7. With this much dough, I made 5 parathas. Dust the rolling surface and take one portion. Press the dough ball a little on the surface and then roll out a circle of about a minimum of 3″ in diameter.
  8. Fill the middle part of the mooli with stuffing and gently seal with all edges together. Pinch it using both hands.
  9. Roll it gently by putting little pressure. You should roll around the center in a circular motion. Do not worry if stuffing comes out. Just dust a little flour on the cracked portions fix and roll further. Prepare all the parathas like this. Keep aside.
  10. Transfer this rolled paratha to a hot griddle and heat it. It will take 1-2 minutes for small bubbles to form up till then cook. 
  11. Cook it for 30 seconds on the other side by flipping it. Then flip it over and apply a little more oil or ghee on the other side. Press a little with your laddle for some time. Cook from both sides until brown in color. Then take it out on a serving plate.
  12. Repeat the same with other dough balls. Mooli paratha or stuffed radish flatbread is ready to serve hot with yogurt or a pickle of your choice. I like a dollop of butter on top. Enjoy.

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Notes

  • It is extremely difficult to roll radish inside a dough because it has high water content and release moisture as you roll it. So If you grate the radish and then sprinkle some salt on it and set it aside for 15 minutes, you can remove as much moisture from it as possible before stuffing it in the dough.
  • Some people prefer to mix the grated radish into the paratha dough as they knead it, this way, the stuffing, and rolling process is reduced to a minimum.
  • Additionally, I add salt to the radish at the very end, so that it doesn’t release too much moisture.
  • I always include generous amounts of finely chopped coriander leaves in the Filling, but I do not add garam masala or any other spice to this recipe. We prefer the simplicity of this dish, letting the radish flavor do full justice to our taste buds.
  • My dough and filling stay fresh for a couple of days if tightly packed and stored. I knead the extra dough and stock extra filling in my refrigerator for another day.
  • Be sure the dough is tight and medium-soft so that when the filling is added, the dough will not tear and break. But if it breaks then also I don’t mind, it will then also taste delicious.
  • In my opinion, adding 1 teaspoon of oil and warm water to the dough definitely help in getting the right consistency.
  • If you are unable to tolerate the chilies, you may skip them or reduce their quantities as you like.
  • To add flavor and texture to the paratha, fresh leaves of radish can also be chopped. However, there must not be stems that break the parathas, as they may break during rolling.
  • Radish leaves must only be used when they are tender. Tougher leaves have thorns and must not be used for consumption.
  • Category: Breakfast
  • Cuisine: Indian

Nutrition

  • Serving Size: 3 people
  • Calories: 370 Kcal
  • Sugar: 1g
  • Sodium: 570 mg
  • Fat: 16g
  • Saturated Fat: 10g
  • Trans Fat: 0
  • Carbohydrates: 50 g
  • Fiber: 8gm
  • Protein: 13g
  • Cholesterol: 19mg

Keywords: Mooli capsicum paratha, mooli paratha, how to make mooli parathas