Mooli ka paratha with Kashmiri Lal mirch ki chutni

Mooli ka paratha

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  • Mooli (Radish) grated 1 medium
  • Lal mirch powder (Red chili powder) 1 tsp
  • Zeera (Cumin seeds) 1 tsp
  • Adrak (Ginger) crushed 1 inch piece
  • Dhania (Coriander seeds) crushed 1 tsp
  • Hari mirch (Green chili) 1 tbs
  • Hara dhania (Green coriander) 2 tbs
  • Namak (Salt) 1-2 pinch
  • Ghee for frying


  • Aata (Flour) 2 cups
  • Namak (Salt) 1 tsp
  • Oil 2 tbs
  • Paani (Water) as required

Kashmiri lal mirch chutney with tomato

  • Kashmiri lal mirch (Kashmiri red chili) 4 large
  • Tamatar (Tomato) peeled & chopped 2 medium
  • Zeera (Cumin seeds) 1 & ½ tsp
  • Lehsan (Garlic) 3-4 cloves
    -Namak (Salt) 1 tsp or to taste



Knead a smooth dough and rest for 15 mins.

Grate radish and queeze the grated radish in malmal ka kapra to remove excess water.

In bowl,add squeeze radish,red chili powder,cumin seeds,ginger (crushed),coriander seeds,green chili and green coriander,give it a good mix,stuffing is ready.

Take dry flour in plate for dusting/coating.

Knead dough and take out two small dough and give them a round shape of ball.

Press each ball a little between your palms to give a shape, coat it with dry flour.

Roll out dough into round shape with the help of rolling pin and set aside.

Roll out another dough and put filling/stuffing in the center,sprinkle pinch of salt, place another round dough on top, seal edges and roll out carefully with the help of rolling pin.

Heat griddle and place rolled paratha on it, fry from both sides with ghee.

Mooli paratha is ready.

Kashmiri lal mirch chutney with tomato

Soak Kashmiri lal mirch in water for 1 hour.
Cut Kashmiri lal mirch with the help of kitchen scissor.
In grinder,add kashimiri lal mirch,tomato,cumin seeds,garlic cloves,salt and blend them properly to make a fine paste.
Chutney is ready.

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