Methi Mooli Paratha
Equipment
- Grater
- cheese cloth or nut bag
- cast iron pan or skillet(Tawa)
Ingredients
- 2 medium fresh Mooli or Zucchini, grated and juice squeezed out about 2 cups grated and squeezed(see notes)
- 2 cups fresh fenugreek leaves and tender stems or spinach leaves +1 tsp dried fenugreek leaves
- 2 tbsp chopped cilantro leaves
- ½ inch fresh ginger, minced
- 1-2 thai chillies, deseeded optional
- 1 tsp ground coriander
- ½ tsp amchur (dried mango powder)
- 1 tsp cumin seeds or ground cumin
- ½ tsp ajawain (caraway seeds)
- ½ tsp Kashmiri chili powder or mild paprika
- ½ tsp sea salt
Dough
- 2 cups whole grain wheat flour (atta)
- ½ tsp sea salt
- ¾ cup room temperature water
- ghee or avocado oil as needed or any oil you normally use
Instructions
Dough
- Start with adding whole wheat flour to a large mixing bowl. Add sea salt if you prefer. Mix it with your fingers or whisk. Now start adding room temperature water little by little, mixing the flour with your fingers. Once the dough starts to form and holds a shape start kneading the dough with your hand, feel the dough for hydration, the dough should feel a little sticky at start and as you knead the dough will come together, add a little oil and knead the dough again.
- The dough should be soft, well hydrated, not sticky and has a bounce if you poke a finger in the dough(see image above left). Cover the dough and let it rest for at least 20 minutes.
Prep veggies
- While the dough rests, prep the veggies and filling. Grate the mooli or zucchini and transfer it to a clean cheese cloth or nut milk bag. Bring the ends of the cheese cloth or nut milk bag together and squeeze out as much liquid/juice as possible, I like to spread it out on clean kitchen paper towel to dry out a little more.
- Discard the mooli juice as it’s pungent, zucchini juice is mild and can be consumed. Wash and paper dry the fenugreek leaves. Pick out the leaves and tender stems of the fenugreek leaves and finely chop them.
Make the Paratha
- Pinch a (U.S) lemon-sized dough ball. I like to make slightly large dough balls, enough dough to accommodate all the filling without it bursting out.
- Roll the pinched dough ball into a round ball between your palms. Press it gently between your palms to flatten the ball. Roll the flattened dough in loose whole wheat flour and dust generously. This will help the dough to gently roll and not stick to the surface.
- Place the prepared dough ball on the rolling board. With the help of a rolling pin, roll the dough to an approximate 7-8 cm in diameter disk. Place about 3-4 tablespoon of stuffing in the center.Pleat the edges of the dough together, lifting the edges and pushing the filling down, in a cup shape.
- Seal the dough. No need to pinch the excess dough, as it helps the parathas roll easily, and the filling doesn’t burst out. Flatten, and dust the prepared stuffed dough ball gently. This step is very important, as it will distribute the stuffing in the paratha evenly. Placing the sealed side down, gently roll the parathas without pressing hard, it should gently glide into a flatbread. Roll them out about 6-7 inches evenly into a round shape(not necessarily round but even). TIP: try to roll in a circular motion to create a round flatbread. (This will take some practice, but it's all good.)
Cook the Paratha
- Place the rolled paratha on a hot skillet/frying pan or tawa sealed side down. Once you notice the paratha puffing(little bubbles) on the top, flip the paratha. Now lightly brush or spray a little ghee or oil on the top surface. Cook for about 45 seconds, flip the parathas again, gently pressing it down using a flat spatula. Turn again, making sure there are no uncooked spots. Now your paratha is cooked evenly. Serve it with raita, see suggestion below.
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