Roti Or Paratha With Mooli Radish Leaves/Greens Dough
Mooli Pattae Atta ki Roti Or Paratha
Mooli patta Radish leaves, not only make a delicious Bhujji and Parathas, they can be used to make delicious roties. Freshly cooked, crisp mooli green roties and parathas are delicious! Experiment with other edible leaves like turnip leaves or other greens.
You can use this technique to make roties or parathas with any leafy vegetable.
Edited August 2023
500 gm. whole wheat chapatti flour (save 1-2 heaped tablespoon of dry flour for dusting during rolling out of parathas)
1 bunch/large cup fresh mooli patta leaves, cleaned, blanched or microwave cooked on full, for 5 minutes
A little flour for dusting.
300 ml. water approximately. Add a little more or a little less until you get a soft, pliable dough. Inexperienced at making parathas, use a slightly stiffer dough.
Butter/ghee to serve (optional). Oil to pan-fry, if making parathas
Clean, wash and chop mooli leaves.
Cook in a microwave for 4-5 minutes on full, or boil in a little water until they collapse.
Drain and allow to cool, then and mash.
Place flour and mooli patta leaves in a bowl. Add enough water, a little at a time, to make a soft to firm...ish dough. If you are new to making roties, it is better to have a firm dough, which is easier to control while rolling out. Experienced Indian cooks prefer softer dough.
Knead for 1-2 minutes. Do not use food processor for making this dough or it will grind the mooli patta leaves too finely and you will loose the texture.
Leave to stand for 10 minutes or so. Knead briefly again. This will make the dough smooth.
Rolling out and cooking chapatties:
Break dough into 10-12 portions and roll them into balls, using a little dry flour to dust. Keep them covered with a moist cloth. You can make one ball at a time, while the next chapatti is cooking.
Heat a griddle or tava to medium hot.
Dip one ball in dry flour and roll it out into a pancake like circle. Dipping the ball in dusting flour from time to time, on both sides, during the rolling out process, stops it from sticking. It should be rolled from centre outwards, so that the edges a
Put the roti on the hot griddle/tava. Turn it over when it changes colour to semi-translucent and you can see a few blisters on the under surface.
Cook the other side same way and turn over again.
Next step can be done either on a direct flame or on a pan or under a grill. To cook on a flame, pick the chapatti with tongs, flip over and place directly on a medium flame, it will balloon up. Move it around continuously, or it will burn.
Cook on the other side the same way, moving it from side to side. It should be cooked evenly all over.
To cook on a pan, press it gently with a cloth, coaxing it to balloon. Let it crisp.
If you are new to it, it is easier to cook it under a hot grill. Place the chapatti under a pre-heated grill after step 13, instead of putting it on the flame. Turn it over when it balloons up or gets brown blisters all over. Cook the other side.
Serve hot and with a thin film of ghee or butter, with curries, raita and dal. You can put a thin film of ghee or butter on one side before serving.
Rolling out and cooking parathas:
Break dough into 10-12 portions (size is your own choice) and roll them into balls, using a little dry flour to dust. Keep covered with a moist cloth.
Dust one ball with dry flour and roll it out to approximately 7 cm. or 3 inches diameter.
Place 1/8 tsp. (a few drops) of oil in the centre of the circle, pull the edges in and seal it in the centre. Now you have a ball again.
Heat a griddle or tava. Lightly oil its surface.
Roll out the ball into a 6-7 inches or 16-18 cm. circle. It should be rolled from centre outwards so that the edges are thinner than the centre. You may need to dip it in dusting flour on both sides a couple of time during this process. Parathas should not be too thin, approximately 2-3 mm. thick, as very thin ones do not have a 'bite'. This, however, is your personal choice, some people prefer paper thin parathas.
Put the paratha on the hot griddle/tava.
Turn it over when it becomes less opaque and you can see a few blisters on the under surface.
Cook the other side the same way and turn over again.
Brush a little oil on both surfaces, one by one. This can be done with the back of a long handled ladle or a soup spoon.
Press paratha gently all over with a flat spatula. If you see any steam escaping, seal it by pressing it gently, making it balloon up.
Cook this way until nicely browned on both sides.
Serve hot. Parathas can be eaten cold and are one of the most popular item in a north Indian packed lunch.
To make parathas with this dough, follow the instructions in Plain Paratha.