Friday, 20 September 2013

Methi Mooli Parantha

Methi is the Hindi name for fenugreek and Mooli is the white radish also known as Daikon and oriental radish. Both of these vegetables have high medicinal value and have a well established place in Indian cuisine. Also, these two flavors blend very well in Paranthas.

These paranthas can be served with butter, yogurt, pickle or with any curry of your choice. I particularly prefer to serve them with mixed pickle & Pea - Potato curry.

Fenugreek Radish Parantha


  • 1 cup of finely chopped fenugreek leaves
  • 2 medium sized white radishes grated
  • 2 cups of chappati flour
  • 1 tbsp of finely chopped coriander leaves
  • 1-2 green chilies finely chopped
  • 1/2 tsp carom seeds
  • 1/4 tsp red chili powder
  • 1/4 tsp garam masala powder
  • flour for dusting
  • salt to taste
  • oil as per needed
  1. Squeeze the grated radishes as hard as you can and collect the juice in a bowl.
  2. Add salt and fenugreek leaves to flour and knead a soft dough using radish juice that you just squeezed. Take water if needed. Let the dough rest for 10 mins before rolling.
  3. Prepare filling in a bowl by mixing squeezed radish, coriander, chilies, carom seeds, red chili, garam masala and salt. The filling looks something like this.

  4. Now make lemon sized balls of dough and press between your palms as shown in picture.
  5. Take 1 ball and roll to a diameter of approximately 4 inches using a rolling pin. Sprinkle some dry flour on it. Then place filling on it and again sprinkle some flour. 

  6. Now bring the edges to the center joining them together as shown in picture. Press with your palm once joined.

  7. Dust with dry flour and roll into a parantha as thin as you can.
  8. Heat a skillet. When skillet is hot, put the rolled parantha on it.
  9. When bubbles start to appear or the top surface appears dry, flip it over.
  10. Now apply 1/2 tsp of oil to it and flip again.
  11. Again apply oil as per needed and cook until both sides turn golden and crisp.
  12. Similarly roll and cook other paranthas.
  13. Serve hot.
  1. My golden rule for perfect paranthas: The amount of juice needed to knead the dough is exactly equal to the amount of juice extracted from radishes when they are squeezed well and stuffed well inside. :)
  2. While rolling, always roll with sealed side up first and then keeping it down, to get thin paranthas. 
  3. While placing rolled parantha on skillet, keep the sealed side on top, this gives better look.

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