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Mooli Paratha (Pratha) Recipe
This is a griddle fried whole-grain wheat bread, no leavening, stuffed with Daikon
Mooli is available in Chinese Stores in United States and sold as Daikon.
1. Atta: 3 Cups
Flour for dusting and rolling
4. Mooli (Daikon): 2 medium
5. Salt: 1 teaspoon
6. Cumin powder: ½ teaspoon
7. Cayenne powder: ½ teaspoon
8. Melted Ghee: 1 Tablespoon
Melted Ghee for frying
Atta for dusting to roll out dough
Step 1 Making Mooli Water
Scrape the Daikon. Grate Daikon. Mix salt. Let it stand for 15 minutes. Squeeze as much water out as possible. I call this as Mooli water. Its salty and flavorful. We use this to make the dough.
Step 2 Making Dough
1. Cut-in Ghee in to Atta. Mix well till it all resembles like crumbles.
3. Gather the dough in a ball cover it with damp kitchen towel or wrap it in a plastic film. Let it rest for about one hour at room temperature.
Step 3 Making Filling
Squeeze grated Mooli to further get rid of water. Mix with Cumin powder and Cayenne powder. Adjust salt if necessary.
Step 4 Rolling and stuffing Paratha
You have two options
Step 5 Frying Paratha
Heat the griddle (Tawa). Put a test bread about the thickness of a Dime (10¢ coin) on the Tawa. If the bread sticks to griddle, you need to increase heat. If the bread gets brown spots too quick, it is too hot. It should develop brown spots on the underside in about 30 seconds. Now the Tawa is ready. The Paratha is cooked in four steps
1. Cook the rolled out Paratha over griddle for about 45 seconds to 1 minute. Lift the corner of the Pratha with Turner. The underside should have a few brown spots.
2. Turn it over and cook another 45 seconds to 1 minute. Baste the top (cooked surface) with Ghee.
3. Turn it over, cook the basted surface another 45 seconds to 1 minute. Baste the top (cooked surface) with Ghee.
4. Turn it over, cook the newly basted surface another 45 seconds to 1 minute.
Don't baste a surface which has not been cooked yet.
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