Mooli Radish Greens Stuffed Paratha
Mooli Patta Paratha
When we buy or dig out fresh radishes (moolies) in the UK, the leaves are often discarded. They are nutritious and often used in India like any other leafy vegetable would be. Hot and crisp Parathas, stuffed with mooli leaves, served straight off the griddle, with a cool glass of Lassi, are a popular breakfast combination in Northern India. I have not given the exact amount of mooli leaves required, because you only need approximate amounts. Instructions look long, because I have tried to explain each step. They are so easy to make!
Edited June 2023
2 cups chopped radish leaves
1 tsp. salt
1/2 tsp. chilli powder (more if you like it hot)
1 tsp. Garam Masala
500 gm. chapatti flour
300 ml. water approximately. Add a little more or a little less until you get a soft dough
1 tbsp. cooking oil for adding to the dough
Extra oil for pan frying
Making the stuffing:
Wash, drain and chop mooli leaves.
Heat 1 tsp. oil in a wok and stir fry mooli leaves with chilli powder, garam masala and salt, until all water is absorbed. If it is watery, you won't be able to roll the paratha without it seeping out.
Keep aside to cool completely.
Making the dough:
Save 1-2 heaped tablespoon of dry flour or use extra, for dusting while rolling out paratha.
Place remaining flour in a bowl and add enough water a little at a time, to make a soft to firm...ish dough. If you are new at making parathas, it is better to have a firm dough, which is easier to control while rolling out. Experienced Indian cooks prefer a little softer dough, which make softer parathas.
Knead well for 5-6 minutes. Leave to stand for 10 minutes or so. Knead briefly again.
Rolling out parathas:
Break dough into 10-12 pieces and roll them out into balls, using a little dry flour for dusting. Keep covered with a moist cloth. Experienced cooks will make one ball and paratha at a time, and roll out the next one, while the previous one is cooking.
Divide the mooli filling into same portions as the dough balls.
Start heating a griddle or tava to medium hot, while you roll out your first paratha.
Roll out one ball into a 6-7 cm. circle**see notes.
Place one portion of the filling in the centre, pull edges in, over the filling and make it into a ball again.
Now dip it in dry flour on both sides and roll out into a 12-13 cm. circle. It should be rolled from centre outwards so that the edges are thinner than the centre. You will need to roll/dip it in dry flour a couple of times, on both sides, during rolling out. Parathas should not be too thin, approximately 2-3 mm. thick, as very thin ones do not have a 'bite'. If a little bit of the stuffing oozes out of the edges, do not worry.
Put the paratha on the heated griddle. Turn it over when it changes colour to semi-translucent. You can see a few blisters on the under surface, when you turn it over.
Cook the other side same way and turn over again.
Brush a little oil on both sides. This can be done with a small ladle or a soup spoon.
Press the paratha gently all over, using a flat spatula. Cook until crisp and nicely browned on both sides.
**Alternative way of rolling out paratha; Break one ball into two, roll out 2 small circles, put stuffing in the centre of one circle, cover with the other circle, press edges, dust and roll out into a paratha.
Parathas can be made in advance, stacked on top of each other and wrapped in Aluminium foil. They can be re-heated before serving, either individually on a griddle or in a microwave - place 4-5 parathas spread out on a plate and heat for 2-3 minutes on maximum power.
They freeze quite well but should be defrosted properly before re-heating.
You can cut it into wedges and serve as a snack.
A simpler way of making these parathas is to cook the leaves as above, cool and then make dough by adding flour and required amount of water to it.