Winter is coming and so is the time to indulge in freshly made parathas, with a dollop of makhan (white butter) and achar (pickle) on the sides. From plain paratha with ajwain and salt to stuffed paratha with dal or seasonal vegetables, the list of parathas goes really long, leaving us spoilt for choices. Amidst it all, what reigns supreme is a greasy, crispy, hot, and fresh mooli paratha. The winter season brings along fresh radish that is grated, spiced, and stuffed inside atta dough to make a perfect mooli paratha. But trust us, making it is not as easy as it seems. You will often find mooli paratha breaking at the center, with the stuffing oozing out. This either burns the dish or leaves it half-cooked. But fret not, we have you covered. In this article, we will share some expert tips that you should keep in mind to make a perfect paratha at home. Take a look.
5 Tips To Make Mooli Paratha Like A Pro:
1. How to make the stuffing:
Wash the vegetable and dry it thoroughly. After grating, squeeze it well to drain the excess water. You can use this water to knead the dough, which further enhances the taste of the paratha.
2. Grate radish finely:
Precision is the key. Whenever you are grating the radish to make the stuffing, make sure you do it finely. This will help you make a fine stuffing and will eliminate the risk of it getting spoilt while rolling the paratha flat.
3. Do not leave the stuffing unattended for long:
Remember, as soon as the stuffing is ready, make parathas out of it immediately. Never keep the stuffing unattended for long, as it makes the paratha too sticky.
4. Do not add salt to the stuffing:
After preparing the stuffing, do not add salt to it. As soon as salt is added, it becomes soggy and makes it difficult to attain the shape of the paratha. You can use a trick to add the salt. Take a separate plate and add stuffing according to the dough, add salt to it, and roll it into a paratha. This will help you roll the paratha easily.
5. Avoid overstuffing
It is essential to have good stuffing in paratha. But that doesn’t mean you overstuff. After rolling the dough, fill the stuffing with the help of a spoon or with your hands. And roll the paratha flat.
Now that you have the tips and tricks handy, follow them and make delicious mooli paratha at home. Click here for the recipe.
About PayalFood in the mind, Bollywood in the heart – these two things often shimmer in Payal’s writing. Besides penning thoughts, Payal enjoys a playful tango with new and delicious recipes. Roaming around is her jam; whether catching up on the latest flicks or grooving to the beat, Payal knows how to keep her empty moments brimming with flavour and rhythm.