Mooli Parathas and Peach Murabba
Source: Heena Patel, Besharam
Recipe Type: Appetizers and Sides, Breakfast | Seasons: Summer
This recipe was demonstrated in the Foodwise Classroom on June 14, 2025.
Makes 8 parathas and 1 to 1½ cup murabba
INGREDIENTS
Sweet Chili Peach Murabba
2 teaspoons cumin powder, toasted
16 oz deseeded medium chopped yellow peaches
8 ounces cane sugar
1 (2-cm) long cinnamon stick
2 pieces deseeded yellow mini sweet pepper
3 teaspoons fine salt
3 tablespoons rice bran oil
3 teaspoons white vinegar
4 ounces lemon juice
Parathas
2 teaspoons salt (to taste)
2 tablespoons rice bran oil
32 ounces atta (wheat flour)
1 quart grated watermelon radish
2 tablespoons minced serrano chilies
1 cup chopped green onion
1 cup chopped cilantro
1 cup chopped green garlic
1 teaspoon salt (to taste)
2 tablespoons chaat masala
1 tablespoon rice bran oil
1 teaspoon ajwain (celery seeds)
½ cup rice bran oil
PREPARATION
- To make the Murabba: Place all the ingredients except toasted cumin powder in a heavy bottom pan over medium heat. Stir slowly till the sugar dissolves.
- Cook for 8 to 10 minutes until the peppers and peaches have softened, stirring frequently. Discard the cinnamon stick. Cool the mixture for 10 minutes.
- Blend the mixture in a blender to get a smooth paste murabba.
- To make the Paratha Dough: In a bowl, add flour, cooking oil, and salt. Mix well. Slowly add water while mixing and kneading to make a very smooth dough. Cover and let the dough rest for at least 20 to 30 minutes. Divide the dough into round balls (approximately 50 grams each).
- To make the Paratha Stuffing: On medium heat, warm oil in a skillet. Add ajwain seeds. When they begin to sizzle, add shredded radish. Keep the heat at medium and stir continuously to prevent sticking. Add green chilies, green garlic, green onion, and cilantro. Turn the heat to medium-high and cook for 2 more minutes. Finish by adding salt and chaat masala. Spread the mixture on a tray to cool. Once easy to handle, form into small balls weighing approximately 35 to 40 grams each.
- With the help of a rolling pin or your hands, flatten a dough ball into a small disc. Place a ball of the spiced radish filling in the center. Pull the edges of the dough up and over the filling, bringing them together in the middle to seal.
- Gently roll the stuffed dough into a larger disc, about 4 to 5 inches in diameter. Lightly dust the dough and surface as needed to prevent sticking. Heat a flat, preferably non-stick griddle over low heat. Place the stuffed bread on the griddle and drizzle 1 tablespoon of oil around the edges. When small air bubbles appear (after roughly 2 minutes), gently flip the bread with a spatula. Press and rotate to cook evenly. Flip and repeat until the bread is golden and crispy on both sides.
