As winter approaches, savour the joy of relishing freshly prepared parathas. Whether fried in ghee or butter and paired with achaar, these warm delights make for a delightful lunch or dinner experience. From uncomplicated ajwain and salt parathas to stuffed variations with dal or seasonal veggies, winter offers a diverse array of tempting parathas.
Yet, of all the parathas, mooli paratha takes the spotlight during the winter. The season brings forth fresh radishes in the local market, not only offering a delightful taste but also abundant nutrition. Radishes, being low in calories and rich in nutrients, bring numerous health advantages. Packed with dietary fibre, they support digestion and create a sense of fullness.
Radishes are rich in vitamin C, an antioxidant that supports the immune system, as well as essential minerals like potassium, which help regulate blood pressure. Additionally, they contain small amounts of various B vitamins, such as folate and riboflavin, which are important for energy metabolism and overall well-being. These root vegetables also provide phytonutrients like glucosinolates, which have been associated with potential cancer-fighting properties.
The transformative touch to winter meals comes from the hot, crisp mooli paratha. Grated radishes, seasoned and stuffed into atta dough, are rolled into flatbread shapes and fried in ghee or butter. However, making mooli paratha can sometimes result in breakage at the stuffing's centre, causing it to ooze out and either burn or leave the paratha half-cooked. Don't worry; we have solutions for you. This article shares tips to ensure perfectly cooked mooli paratha. Here's a glimpse:
- The Radish For Stuffing
Thoroughly wash and dry the radish, then grate it and squeeze to remove excess water. Do not discard the water, as it can be used to knead the dough, which enhances the paratha's taste.
- Grate The Radish Finely
When grating radish for the paratha stuffing, ensure a fine texture. This finer stuffing reduces the risk of breakage while rolling it into a flatbread dough.
- Use The Stuffing Immediately
After preparing the stuffing, ensure to make parathas immediately. Avoid leaving the stuffing unattended for an extended period, as it may cause the paratha to become sticky.
- Skip Adding Salt To The Stuffing
It's crucial not to add salt directly to the stuffing, as it can make it soggy, complicating the rolling process. Instead, add salt separately on a plate, mix it with the stuffing as needed, and then roll it into a paratha. This method facilitates easier rolling.
- Avoid Overstuffing
While a well-stuffed paratha is essential, refrain from overstuffing. Roll the dough slightly, add the stuffing using a spoon or your hands, and then shape the paratha into a flatbread.