Not just 'Fried Aata" it is Mooli Ka Paratha @ Crowne Plaza

Paratha is a well-liked flatbread in Indian cuisine, known for its scrumptious taste and versatility. Well… the word "Paratha" is derived from the Sanskrit word "Paratika," which indicates layers of cooked dough. And according to my Granny it gets its name from two words “Parat” (layers) and “Atta” (flour). So Parat+Atta=Paratha means Layers of Flatbread. And if we maintain to get into more profundity about Paratha’s derivation, any baked flatbread that has eight layers is called Paratha. Parat(Layer) + Aatth(Eight).

Parathas were primarily created as a method to conserve and make the most of leftover cooked food, such as vegetables, lentils, or meat. Cooks would stuff these leftovers into dough and then roll and cook them, resulting in a delectable and fulfilling food.

Over the centuries, Parathas advanced and became an essential element of Indian gastronomic traditions. Dissimilar regions of India developed their adaptations, with exclusive and exceptional fillings and preparation methods. Some legendary variations include Aloo Paratha (stuffed with spiced mashed potatoes), Gobi Paratha (stuffed with grated cauliflower), and Mooli Paratha (stuffed with grated radish). They are well enjoyed with “Makhan” (Homemade Butter), “Dahi” (Curd) and “Achaar” (Pickle).

Stuffed Parathas have forever been very prevalent in India. And we all know that they must be eaten without wait as they get prepared. Yes! A Paratha tastes best when it is hot. Reheating destroys its original taste.

In recent times, the authentic taste and flavours of assorted Parathas, undesirably, have frequently been missing due to commercialisation and mass demand of them as they are commonly not baked but deep fried as “Aloo Tikkie” (Roadside Potato Cutlet). You may notice that they are immensely oiled and fried and as a consequence the fillings are without their original flavours and you subconsciously try to make them flavoursome with the accompaniments served. Since a lot many diners do sense and suffer heartburns due to excessive burnt fats and oils, eateries do use antacids in Paratha making.

So be watchful! RTE (Ready to Eat) Parathas that you buy from stores do have antacids in them.

Well… out of three fillings mentioned above, the most bothersome is “Mooli” (Radish) as it has a propensity of releasing juices the moment it comes in contact with salt. And its preparation becomes a dull and dreary job. There is a standard procedure, therefore, to grate radish and then squeeze it, take out its juice. And then add salt and spices to the leftover dried extract. A few cooks do knead dough with the extracted juices and water but still the existent tang is absent.

So what should be done? How should a “Mooli Paratha” be made? What accompaniments should be used to attain the best results?

It is important that Mooli Paratha or any other Stuffed Paratha must have a somewhat crusty and flakey exterior with an even golden-brown colour on the surface. It must not be exceedingly greasy or dripping with oil at all and must be bursting with flavour which is only achievable if it has an ideal combination and balance of spices and fillings used. The spices used in the filling should be well-balanced, enhancing the taste of the main ingredient without overpowering it. And when you tear into a Paratha, it should be supple, pliable, and easy to pull apart which is a sign of a well-kneaded and well-cooked Paratha. And if slim chewiness is missing the overall eating experience would definitely be missing too.

And take my advice, to take pleasure in your Mooli Paratha to the fullest, keep in reserve a tiny portion of extracted juice of the radish, add a bit of salt to it and a dash of lemon, and have it as an accompaniment instead of curd or ‘Raita’. I would strongly recommend no pickle at all; simple Mooli Chatni without strong spices can be an exception.

The other day I was @ Crowne Plaza and have asked for my most preferred Mooli Ka Paratha. Executive Chef Subhajit was in command and his team of specialists especially Chef Gitesh Umratkar, Omkar Biradar, Jay Bisht and Manoj Bharti did an amazing job.

Mooli Paratha was freshly made and I was advised to relish it immediately as Paratha always tastes best when it's hot and soft. I loved the delightful aroma as the combination of spices and grated radish had successfully created a unique and enticing smell. It was soft and slightly crispy on the outside, with the grated radish adding a pleasant crunch. I did pair my Mooli Paratha with Radish juice and the tanginess did make the flavour full bodied. I had continued to have small bites and let the flavours unfolded in my mouth. I did feel the earthy sweetness of radish, the warmth of spices, and the goodness of wheat flour. The Paratha was a show stealer indeed as the spiced filling was not overpowering the radish's natural sweetness at all. The best part was the filling could be seen even in the corners of the Partaha which is commonly found missing even in Specialised Paratha Joints.

While I extend my thanks to the experts working in the Production Area, the contribution of Dining Room service personnel does deserve appreciation too. Thanks to Mr. Pooran, Mansi, Sangi, Saurabh and Poulami.

Visit Crowne Plaza and try Stuffed Parthas especially Mooli Ka Paratha.

Do savour each bite of it and enjoy the ethnic inheritance of this traditional Indian delicacy.