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Masala Mooli Parantha with beetroot raita Recipe

Presenting Masala Mooli Parantha that is winter special recipe that is loved by every one and when its made with nova ghee its taste becomes more extra tasty and drooling and one can have it in breakfast, lunch or dinner

  • Prep time:
  • 10minutes
  • cook time:
  • 5minutes
  • serves:
  • 4

Ratings :

    • (0)

Details

Ratings

    • (0)

Vegetarian

Level : Easy

Cuisine : Indian

Course : Breakfast

Ingredients

Ingredients For Masala Mooli Parantha with beetroot raita Recipe

Methods
  • 1. Wash, peel mooil.
  • 2. Grate mooli and apply salt on grated mooli.
  • 3. Set aside for about 5 minutes and squeeze water from it and set aside.
  • 4. In plate, add atta, add 1 spoon of melted ghee, red chilli, 1 spoon of ajwain, salt and knead dough.
  • 5. In mooli, add fried chopped onion, fried ginger, fried garlic, chopped green chillies, red chilli powder, rest of ajwain and mix it well.
  • 6. Make 6 portions from it.
  • 7. From knead dough, take a small ball.
  • 8. Roll it like a small roti.
  • 9. Please 2-3 spoons of masala mooli mixture in center and close it from sides and make a ball.
  • 10. Roll it again like roti.
  • 11. Cook it on tawa from both sides.
  • 12. On tawa, spread ghee and shallow fry parantha from both sides.
  • 13. Make other paranthas in same way.
  • 14. for beetroot raita, in bowl of curd, add chopped beetroot, rock salt, roasted cumin powder and mix well.
  • 15. Garnish with corainder leaves and serve with salad.
  • 16. Serve Masala mooli parantha with beetroot raita and relish winters special recipe.

Products used in Recipe

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