STOP Making Mooli Paratha the Hard Way🔥Check this 2-Min Beginner-Friendly Method | Khursani Kitchen

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Welcome to the ultimate guide to Mooli Ka Parantha! 👋
Tired of your stuffing tearing the dough? We have the solution! In this video, I'll show you two amazing ways to make perfectly crispy and flavourful radish parathas:

Method 1: The Traditional Way - For those who love the classic, stuffed perfection.

Method 2: The Easiest Beginner Trick (No More Tears!) - This viral, foolproof two-layer method ensures zero breakage and is perfect if you’re new to making stuffed parathas!

🔥 MUST WATCH: Why Method 2 is a Game-Changer! 🔥
👉 MUST WATCH if you struggle with rolling stuffed parathas!

📣 COMMENT BELOW: Which method will you try first—Traditional or the Easy 2-Layer Trick? Let me know!

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🌾 Ingredients for Stuffing:
1 large Mooli (Radish), grated
Salt (to draw out water)
1/2 inch Ginger, grated
Coriander Leaves (a handful)
Soft, small Radish Leaves (optional)
1 tbsp Coriander Powder (Dhaniya Powder)
1/2 tbsp Turmeric Powder
1 tbsp Ajwain (Carom Seeds), crushed
1/2 tbsp Hing (Asafoetida)
Chili Flakes and Green Chillies, as per taste
2 tbsp Roasted Besan (Gram Flour) - Crucial for binding!

Prepare the Mooli Stuffing
Grate the radish and mix it with a pinch of salt. Let it sit for 10-15 minutes. Squeeze the Water: Transfer the radish to a clean cloth or a fine strainer and squeeze out all the excess water. This step is essential to prevent a runny stuffing. Mix the strained radish with ginger, coriander leaves, spices (dhaniya, turmeric, ajwain, hing, chilies), and the 2 tbsp of roasted besan. Mix well and set aside.

Parantha Making - Method 1 (Traditional Stuffed)
Take a small dough ball and roll it slightly. Place a spoonful of the Mooli stuffing in the center. Gather the edges to close the filling and pinch off the excess dough. Dust with dry flour and gently roll the parantha into your desired shape (round, square, or triangle).

Parantha Making - Method 2 (Easy Beginner Layer)
Divide the dough required for one parantha into two equal, smaller balls. Roll both small dough balls into thin, small chapati shapes. Take the first rolled chapati, and spread the Mooli stuffing evenly, leaving a 1/2 inch border. Place the second rolled chapati on top. Gently press and crimp the edges firmly to seal the stuffing inside.

Cook and Serve (Common to Both Methods)
Heat a tawa (griddle) on medium flame. Place the parantha on the hot tawa and cook until small bubbles appear. Flip it over and apply Desi Ghee, butter, or oil as preferred. Flip again and press gently with a spatula, cooking both sides until golden brown and crisp. Serve your hot, crispy Mooli Ka Parantha with butter, pickle, curd, or a cup of hot chai!

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