Ingredients
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1 medium-sized radish (mooli), grated
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1 cup plain yogurt
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1/2 tsp cumin powder (jeera)
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1/4 tsp black salt (or regular salt, to taste)
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1/4 tsp black pepper
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1/4 tsp roasted cumin seeds
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Fresh coriander leaves for garnish (optional)
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1/2 tsp oil (for tempering)
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1/4 tsp mustard seeds (optional)
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2 cups maize flour (makki ka atta)
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Water, as needed
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1/2 tsp salt (or to taste)
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1 tbsp ghee or oil (for rolling)
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Ghee or butter (for cooking and serving)
About
Mooli ka Raita is a refreshing yogurt-based side dish made with grated radish (mooli), tempered with cumin, and seasoned with spices like cumin powder, salt, and black pepper. It’s a cool, tangy accompaniment that pairs perfectly with Indian flatbreads. Makki ka Paratha is a traditional Punjabi flatbread made with maize flour (cornmeal), kneaded into a dough and rolled out into thick discs. It is often served with a dollop of butter or ghee for added flavor. Together, Mooli ka Raita and Makki ka Paratha make a wholesome and satisfying meal, especially in winter.
Steps
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1
Done
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Grate the radish and squeeze out any excess water. Set it aside. In a bowl, whisk the yogurt until smooth. Add the grated radish to the yogurt. |
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2
Done
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Add cumin powder, black salt, black pepper, and roasted cumin seeds. Mix well. In a small pan, heat 1/2 tsp oil, add mustard seeds, and let them splutter. Pour this tempering into the raita. Garnish with fresh coriander leaves and serve chilled with Makki ka Paratha. |
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3
Done
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In a mixing bowl, combine maize flour and salt. Gradually add water and knead into a smooth dough. Let it rest for 10-15 minutes. Divid Divide the dough into equal-sized balls. |
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4
Done
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Dust the dough balls with a little maize flour and roll them into flat, round parathas. |
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5
Done
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Heat a tava or griddle on medium heat. Cook each paratha on both sides, applying ghee or oil, until golden brown and crispy. Serve hot with Mooli ka Raita, and enjoy. |
