MOOLI KE PARATHE

Mooli ke parathe comes from the Urdu word “paratha” which is a flatbread that is very popular in India, Pakistan, and the Indian states. The word “paratha” is a combination of two words, “parat” and “atta” which means cooked dough layers. Burma has its own version called the “palata,” and in Maldives and Mauritius, it is called as the “farata.”

The parathe, or paratha, is a very popular breakfast in the aforementioned countries. It astually came from Kashmir and Punjab and has eventually moved across the continent. The usual way of cooking the parathe would be to fry whole wheat dough on a tava. A tava is a flat griddle made from aluminun or cast iron. Basically, it is a flat frying pan. It uses ghee (or cooking oil) and usually contains a variety of vegetables like potatoes, leafy vegetables, cauliflower, radish, and a whole lot more.

There are many types of parathe and they could be any shape you wish. Like with pancakes, you could make them heptagonal, triangular, squarish, or round. The choice is really up to you. What happens here is that the stuffing, the vegetables, is mixed with the flour and cooked. Some people use the tava to cook parathe, but some people pop it in to an oven to cook.

In this recipe of mooli ke parathe, it is the traditional paratha recipe plus a radish (mooli) stuffing. This might take a while to do, but the results are promising. This recipe is good for 8 servings.