Thursday, September 24, 2015

Mooli paratha

3-4 Moolis
2 cups Whole wheat flour
2-3 tsp chopped Cilantro
2 tsp Red chilli powder/ Flakes
2 tsp Jeera powder
1 tsp Ajwain ( optional)
Salt to taste
Ghee for cooking


  • Peel the Moolis and grate them. Sprinkle some salt and keep aside.
  • Now take the Wheat flour, add a little Salt, 1 tsp Ghee and Ajwain in a mixing bowl, add water and make it a nice dough. knead for 4-5 minutes.
  • Now drain the water off Moolis fully. Add cilantro, Chilli powder/ flakes, Jeera powder , Salt and mix it properly.
  • Take a portion of dough roll it to 2-3 inch flat, 3 tsp of mooli masala in the middle of the roti and cover it properly.
  • Now roll the covered ball of dough to 6' flat.
  • Heat the pan/ tawa and cook the Paratha both side with ghee till brown spots are visible.
  • Serve hot with Curd and Pickle.

Rice Paratha

Thanks Neha for sharing a nice recipe of this Rice paratha. I prepare rice roti very often and Adai( similar to Dosa) . But this recipe of yours looks a fusion of both. I tried and I liked it very much. Any one wish to watch the original recipe by Neha hear you go  I have altered this recipe a little to give my own twist

1 cup split Chick peas/ Channa Dal
2-3 green Chillis chopped
1 tsp grated ginger
1/4 th cup finally chopped Onion ( optional)
2 tsp finally chopped Corinder/ Cilantro
1 tsp crushed Jeera/ Cumin seeds
1 tsp red Chilli Powder
A pinch Hing
salt to taste

1-2 cups Rice flour
1 Cucumber grated
salt to taste

Oil/ Ghee for cooking


  • Soak the Channa dal for minimum of 4 hours or over night
  • Wet grind the Channa dal and Ginger (I prefer to grind) with very little water as the batter should be thick.
  • Add all the ingredients from the batter ingredients section, adjust the chillis with the red chilli powder. Keep aside
  • Heat one cup of water in a heavy bottomed pan. Add grated cucumber ad salt as required.
  • Once the water started boiling, add Rice flour slowly. mix it properly so that all the water is absorbed by the rice flour. turn off the heat.
  • Cover the flour and leave for 10 mins. Then knead the dough.
  • Now take small portion of the dough and roll it 5'-6' flat. Put it on a hot tawa/ griddle.
  • On top apply 1-2 tsp of the batter prepared and spread it evenly.
  • Apply Oil/ ghee around the roti and over the batter spread.
  • Cook both the side till little brown spot.
  • Serve hot with spicy coconut chutney or mint chutney.