Share
Savour the delight of eating freshly made parathas as winter draws near. These warm treats, whether fried in butter or ghee and served with achaar, make a delicious lunch or dinner. Winter provides a wide variety of delectable parathas, ranging from simple ajwain and salt parathas to loaded versions with dal or seasonal vegetables.
However, during the winter, mooli paratha is the most popular of all the parathas. Fresh radishes, which are packed with nutrients and have a lovely taste, are available at the local market throughout this season. Radishes have several health benefits since they are high in nutrients and low in calories. Rich in nutritional fibre, they provide satiety and aid with digestion.
Tips To Make The Best Mooli Parathas This Winter
The following are some essential tips to make mooli parathas like a pro this winter:
Grate Radish Finely
Grating the radish finely allows it to cook evenly and blend well with the dough. After grating, sprinkle a little salt, let it sit for 5–10 minutes, and then squeeze out as much water as possible. This step prevents the paratha from becoming soggy and makes rolling easier.
Add Seasonings
Mooli can have a strong, slightly pungent taste. Balance it with spices like cumin seeds, carom seeds (ajwain), chopped green chillies, and fresh coriander. Adding a pinch of asafoetida (hing) and ginger can also enhance the flavour and make it more digestible.
Avoid Overstuffing
For easy handling, add a moderate amount of filling, and evenly distribute it within the dough. Overstuffing can cause the paratha to tear, and mooli releases moisture, which can make rolling tricky. If you want a thicker filling, you can make smaller balls and flatten them gently.
Use Fresh Dough And Roll Gently
Freshly kneaded dough keeps the parathas soft and pliable, making them easier to roll and cook. Roll the parathas gently to avoid tearing and ensure the filling spreads evenly. Flour each side lightly as you roll to prevent sticking.
Cook On Medium Heat And Use Ghee Or Butter For Extra Flavour
Cook the parathas on medium heat, applying a small amount of ghee or butter. This allows the dough to cook through evenly and gives a golden, crisp texture. Avoid high heat, as it can burn the outer layer while leaving the inside undercooked.
Use Warm Water To Knead The Dough
Using warm water to knead the dough can keep it softer and make it easier to roll out, especially in winter when the dough can become stiff quickly. This helps create softer parathas with a tender texture, perfect for the colder season.
Add A Hint Of Garam Masala Or Amchur For Extra Warmth And Tang
A pinch of garam masala or amchur (dry mango powder) in the filling enhances the flavour, especially in winter. Garam masala adds warmth and a depth of flavour, while amchur adds a pleasant tanginess that balances the pungency of mooli.
