Radish is a root vegetable but the tops or greens are also relished. Radish is used in cooking and also in salads. Radish is rich in folic acid and other minerals. Some people avoid this because of its smell. It is very good for health. I use this as stuffing in parathas and in salads, veggies and chutneys.
Here is Mooli Paratha, a popular north Indian dish. I grate radish and squeeze out the juice from it. I then prepare a dough by using this radish with necessary spices. I use the juice extracted from radish to knead the dough in place of water. As radish gives a strong smell and taste, I use some dry mango powder or lemon juice to neutralize it.
Radish is known as Mullangi in Tamil and as Mooli in Hindi.
Cooking time: 30 to 40 minutes
- For stuffing
- Radish – 7 no
- Green chilli – 2 no
- Turmeric powder – ¼ tea spoon
- Amchur or dry mango powder – 1 tea spoon
- Red chilli powder – ½ tea spoon
- Roasted cumin powder – ½ tea spoon
- Coriander leaves – few strings
- Salt – as per taste
- For paratha dough
- Whole wheat flour – 2½ cup
- Salt – pinch
- Oil – for frying parathas
- Stuffing: Peel and grate radish; add salt and keep for 10 minutes; chop green chilli, coriander leaves; now squeeze the juice from the radish fully; this juice can be used to knead the flour; now add chopped items, dry spices with radish.
- Mix well and keep.
- Dough: Use radish juice/required water and salt to knead the flour to a soft dough; apply few drops of oil on the surface and keep for 10 minutes; stuffing the parathas can be done in any way, but the sandwich method helps to stuff more veggie and to spread it evenly.
- Stuffing by sandwich method: Take necessary dough to make one paratha and shape it like a ball; now divide this into two equal parts; by using a rolling pin and board make two medium size chappatis; keep the first part on the board, fill with liberal stuffing evenly; leave some free space on the periphery.
- Cover it with the second part on top and seal the edges (if you press lightly the edges will stick together).
- Sprinkle some dry flour on the board and roll the stuffed paratha gently into a big disc as thin as possible; now put it on a hot skillet.
- Cook both sides by applying little oil; repeat this for remaining dough also.
- Serve hot with any raitha or chutney.
- Here is a peeled Mooli Paratha.
- Use tender fresh radish.