This is a punjabi dish that is great for breakfast sets you up for the day. Mooli is the Hindi name of white radish. If you do not have mooli then use carrots instead. I use both in my dish, as i like the contrast of sweet and pungent mixed together! Mooli is a root vegetable that is packed full of fibre, antioxidants, Vitamin A, C, K and iron. For my gluten free followers I also made it with chickpea flour little bit more tricky to cook but very yummy!
Ingredients
- 2 medium Mooli
- 1 medium Carrot
- 2 medium Green Chillies
- 1 tsp Black pepper
- 1 tsp Salt
- 1/2 tsp Garam Masala
- 1 handful Coriander
- 150 grams Wheat flour you can use chickpea flour here
- 3 tbsp Sunflower Oil
- 5 tbsp olive oil used to cook the paratha
Instructions
- Grate the mooli and carrot into a bowl.
- Then using a tea towel drain all the excess water out, save the water as you can use this to make the dough adds a depth of flavour.
- In the Mooli carrot mixture add Chopped green chillies Black pepper Salt Garam Masala Chopped coriander Lemon juice Mix through.
- Make a dough by adding Wheat flour (Or chickpea flour for gluten free) 2 tbsp sunflower oil Mooli water and a 50ml of warm water.
- Kneed for 5 minutes -The dough should be stiff and easy to roll (Add more water if its too hard and flour if its too soft.
- Roll out out the dough
- Add mooli mixture in the middle
- roll up the dough into a ball and push down on it
- Roll out the dough again
- Cook on a non stick pan using the olive oil on both sides to cook the paratha.Cook both sides till golden brown.
- This is the one I made with chickpea flour.
