Recipe: Appetizing Open Oats and Mooli paratha

Open Oats and Mooli paratha. The Best New And Exclusive Varieties For Your Gardens! Take a pan add squeezed out Mooli, Chilli Powder, Turmeric, Carom Seeds, Salt and Oil and fry on medium flame till the mixture becomes mushy. Transfer the mixture to a plate and allow it to cool.

How to Make Oats Green Onion Stuffed Parathas: Now flatten a dough ball, and dip it into dry flour. Heat a non-stick tava (griddle) and place the rolled mooli paratha on the hot tawa. When you see tiny bubbles on the top surface, flip it. You can cook Open Oats and Mooli paratha using 13 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Open Oats and Mooli paratha

1. It's of Grated Mooli( radish).
2. Prepare of boiled mashed potato.
3. Prepare of green chilli finely chopped.
4. Prepare of coriander leaves finely chopped.
5. You need of Amchur(dry mango) powder.
6. It's of red chilli powder.
7. It's of chaat masala.
8. It's of ajwain /carom seeds.
9. It's of grated ginger.
10. You need of salt.
11. Prepare of black sesame seeds.
12. Prepare of ghee.
13. It's of oats dough.

Spread around ¼ tsp of ghee on the paratha. Flip the paratha again and lightly press the paratha on the sides with a spatula, to help paratha cook evenly. Mooli Paratha : Indian flatbread stuffed with a mooli (daikon) and spices filling. This is an easy recipe to learn How to make Punjabi Mooli Paratha, a quintessential breakfast or side recipe from northern India.

Open Oats and Mooli paratha step by step

1. Boil potato and peel it & mash it & keep it aside. Grate Mooli in a plate, add salt to it & keep it aside for 20 minutes..
2. Now add red chilli powder, finely chopped green chilli, coriander, amchur masala, grated ginger, ajwain, chaat masala and mashed potatoes & mix everything nicely..
3. Now roll a thick bhakri like chapati out of the oats dough, and heat the tandoor meanwhile. Then place the stuffing on the oats bhakri, sprinkle some black sesame seeds on top, apply some ghee and bake it in a tandoor/oven over 220°c for 10-12 minutes or until you see a light golden colour on the edges of the bhakri. You can do the same process on a tawa also..
4. For the oats dough- take 1 cup powdered oats, add 1/4th tsp salt, 1 pinch ajwain and make a soft dough using 1/4th cup warm water, lastly add 1tsp ghee to the dough and knead it for another 2 minutes..
5. Serve the paratha with some pickle/curd..

Later, you will be able to squeeze out a whole lot of water from this grated radish, do not discard this water, save it. Mix all the ingredients in a mixing bowl, use the squeezed out water to make dough instead of water. The mooli paratha should become golden and crisp from both sides. Make sure that the paratha edges are fried well. You can use spatula to press the edges.