Radish paratha Mooli parantha recipe is a north Indian flat bread recipe. You may make it for breakfast or as a part of lunch or dinner.
You may pack it for lunch to school or office. Serve it along with a curry or pickle or chutney.
You may store the mooli paratha dough in the fridge for 3-4 days and make and serve hot parathas when you want. When the dough is ready, muli parathas get ready fast.
You may also make the parathas in advance and store them in the fridge in a airtight container or a zip-lock bag for 3-4 days. Just heat and eat.
You may use white radish or red radish, which ever is available to you. Choose tender mooli / radish for this recipe.
Ingredients for mooli parathas for 2-3 servings
Optional ingredients for mooli paratha
Step by step instructions for making mooli parathas
Serve hot or at room temperature with some curry or chutney or pickle. Mooli paratha goes well with a bowl of fresh yogurt too.
Tips and variations for muli - radish paratha
You may mix an onion (grated) in the paratha dough.
You may squeeze out the water from grated radish if you wish. I prefer not to do that.
Store muli paratha dough in an airtight container in the fridge and use within 3 days.
Make parathas and store muli parathas in an airtight container in the fridge and use within 4 days. Just reheat on a tava/girdle/skillet and eat. Do not reheat in the microwave oven.
If parathas seem hard after being in the fridge, sprinkle a little water over parathas and then reheat on the tava.
Go to Vegetarian Recipes Homepage from Mooli raddish parantha
Mar 16, 18 08:48 AM
Vangyache kaap shallow fried brinjal recipe, Maharashtrian cuisine, eggplant recipe for side dish for lunch or snack
Mar 12, 18 01:16 AM
Find here instructions about how to clean and prepare cauliflower before cooking. Cleaning cauliflower is necessary as cauliflower may contain small insects, worms along with dirt.
Feb 23, 18 11:15 PM
Kabuli Chana is also known as Chickpeas or garbanzo beans in English. Generally we find curries using lots of fats; oil, butter or ghee. This chickpea