Excellent. I would like to share a small tip that I use to control the moisture content of the filling from tearing the dough. I put a dash of dry atta all around and above the filling after placing it on the semi spread dough. This absorbs the extra moisture and helps in holding the paratta while rolling. I do this for mooli and gobi paratta.
Rahul is an absolute delight and this is a fantastic recipe because it retains the green bits. Also, in vehement agreement to normalising ruptures, flatulence and methane induced jokes! Muchly thanks I say!
We add 1/2 cup poha power to the filling (believe me, it does not impact the taste in any way) and do not add salt to the filling. We add salt while filling the parantha... this way the paranthas do not tear and they swell while cooking.
The way he explained how to roll a paratha ❣️prothom bar bodhoye sudhu matro belar technique niye eto sundor kayu bojhalo. Bhison bhalo laglo. Thanks Rahul 😊
Thank you Bong Eats for bringing stuffed paratha..... Its not just wholesome, its also easy to prepare and does the job of brunch. In northern area there are many types of fillings that go in paratha, a great tiffin option for students . I just want to add one tip for viewers who would be making mooli paratha for the first time : to squeeze out water use a fine cotton cloth. Take all the grated ingredients with salt added to it and put in the cloth and make a ball , then you can just turn the ball of cloth with one hand while holding its ends with the other; if you have time you can put sonething heavy on top of the wrapped ball like you do for paneer preparation. CHOPPED onions can also be added to the grated ingredients before adding salt. Hope you find this helpful. ❤
I salt and squeeze the grated radish, then add some spices to a bit of oil and saute the grated mooli so that it gets nicely dried out. Then add all the spice powders to it and use as a filling. I quite like the raw mooli recipe - will try this technique next time :)
Will you please make a series or playlist for beginners cooking recipes to advance cooking recipes i think it will be very helpful for those people like me who wants to learning cooking but from the basic to advanced ( bengali recipes) and also the evening snacks
Dear Bong Eats, your recipes are amazing.....I am so fond of your seamless and detailed cooking processes. The way you create the videos tells about your proficiency in the art....I have a request...please make a video on sourdough bread.😊
I dont remove much water sometime none from radish while making prantha but i follow two tips 1) Grate from a large holed grater 2) Make two thin flat rotis then take some mix and salt just before adding it to the first one cover it with another one and just roll a bit wo pressure (as rotis are already flat and thin) and cook on tawa trust me you will eat juicier pranthas which are helathier too 😊😊
I make the dough of atta directly with crushed mooli, not adding any extra water. Can put other ingredients as well, just while rolling you have to flatten the pera by hand as larger as possible, then roll lightly and fry, The taste is awesome 👌🏼
My mother does it very similarly. I love stuffed parathas too, but for mooli I feel this method of mixing grated mooli in dough directly works better. Stuffing works best with aloo, gobhi, paneer, dal etc.
This is a different style similar to methi ka paratha where you have to use the cut greens as part of the dough kneading rather than as stuffing. However the softness of the filling makes it taste completely different. So these are 2 different styles, and I prefer the stuffing when it comes to hearty vegetables. This is the first time I’m seeing someone also add muli greens in their paratha. Interesting twist
Sotti boli, amio ei bhebei ekbar try korechhilam. Ota boddo joljole. Jeebon jol hoye jabe go porota gulo bele tulte. Sese ami sob ta moida te mekhe niye porota bhejechhi. Bhaloi lagchhilo khete 😅
Nam ta “Bong Eats” hoche kintu eta bong food noi… I understand the intention but perhaps this should be uploaded under a different channel for non-bong food. There’s already enough punjabi/North Indian people monopolising the food and entertainment space, I don’t need one more to invade this Kolkata Bengali space that you’ve worked so hard to create.
Hello! Thank you for your comment. If you have been following us for a while, you will know that the tagline of Bong Eats, right from the beginning, was that it was about 'food from Kolkata, and that's not just Bengali food'. Hopefully that gives you an idea of the scope that we were aiming for with this project: we wanted it to be about the food not just from Kolkata, but all Bengal; not just the food eaten by Benaglis but also that of other communities who have made this place their home. And we feel that this series encapsulates that spirit-the only regret being that it took us so long to get started with it. We share your concern about north Indian culture engulfing all regional nuance, but like with anything the devil is in the context. While we should vehemently resist mainstream takeover of our culture, I think we do the idea of pluralism injustice if we impose the mainstream Bengali identity on other communities who've settled here. We are fully aware of what we've worked so hard to create. And this series is exactly where we wanted to take Bong Eats. It is still not as diverse as we would like it to be, but we've just gotten started. Critiques that help us further sharpen our ideas are welcome.
Fantastic recipe. Absolutely loved Chef Rahul Arora. His sense of humor is awesome. Excellent explanation too.
I can listen to him all day. He is adorable. I don’t need to say anything about his chopping skill.
Excellent. I would like to share a small tip that I use to control the moisture content of the filling from tearing the dough. I put a dash of dry atta all around and above the filling after placing it on the semi spread dough. This absorbs the extra moisture and helps in holding the paratta while rolling. I do this for mooli and gobi paratta.
So well explained, and the shots of him chopping the vegetables were very artistic and well shot.
He is witty and well versed with cooking. Enjoyed watching the video and his tips were spot on. Thank you for this❤
Rahul always adds a story with his food. Makes it not just a food but an experience. I see Rahul, I hit a 👍🏻
Rahul is an absolute delight and this is a fantastic recipe because it retains the green bits. Also, in vehement agreement to normalising ruptures, flatulence and methane induced jokes! Muchly thanks I say!
Love his instructions...alongwith the recipe. Anyone can make it easily after listening to him
Waoooooooo!! Had heard soooo much about the muli parathaas and now I know how to make a quintessential one!!!❤❤❤❤❤
We add 1/2 cup poha power to the filling (believe me, it does not impact the taste in any way) and do not add salt to the filling. We add salt while filling the parantha... this way the paranthas do not tear and they swell while cooking.
Great idea!!
Tasty and tempting paratha❤
Such a fun and entertaining episode - along with a great recipe! Love you Rahul!
Good lord, he explained paratha making like a science and an art. Thanks chef, I will make these very soon.
PS I lost it at the flatulence jokes 😂😂
I use the water squeezed out from the mooli to make the dough. The paranthas turn out delicious.
😀
The way he explained how to roll a paratha ❣️prothom bar bodhoye sudhu matro belar technique niye eto sundor kayu bojhalo. Bhison bhalo laglo. Thanks Rahul 😊
❤❤❤
This is an excellent video. Rahul Arora is an EXCELLENT teacher. ❤
Would love to see him in more videos.
Excellent...
What's the brand of ghee you used?
I followed the same, and the taste was amazing!!!❤❤❤❤❤
Thank you Bong Eats for bringing stuffed paratha..... Its not just wholesome, its also easy to prepare and does the job of brunch. In northern area there are many types of fillings that go in paratha, a great tiffin option for students . I just want to add one tip for viewers who would be making mooli paratha for the first time : to squeeze out water use a fine cotton cloth. Take all the grated ingredients with salt added to it and put in the cloth and make a ball , then you can just turn the ball of cloth with one hand while holding its ends with the other; if you have time you can put sonething heavy on top of the wrapped ball like you do for paneer preparation. CHOPPED onions can also be added to the grated ingredients before adding salt. Hope you find this helpful. ❤
Excellent Rahul! Loved watching this! And mooli paratha is my favourite ❤
Thanks for using my clip❤
I salt and squeeze the grated radish, then add some spices to a bit of oil and saute the grated mooli so that it gets nicely dried out. Then add all the spice powders to it and use as a filling. I quite like the raw mooli recipe - will try this technique next time :)
Paratha filling, flattening the sides and rolling tricks are very helpful. I’ll definetly try them.
Nice paratha recipe ❤❤❤
Sucha warm recipe. Also, its a delight to watch Rahul cook.
Rahul smashed it again. Thank you chef. Thank you Bong Eats.
1:07-1:30 My love for all things Punjabi has just amplified.
Well explained ❤it looks yummy 😋
Apart from the video let's appreciate the mind-blowing composition of this song! Great one. Please upload the song too.
He is soooooo cute❤❤❤❤
The recipie is on one side....but the explanation given by Rahul Arora sir grabs my attention always....
Very well explained!
I love how he explained just like both of you do !
Using radish leaves as well is a new learning for me
Stuffed paratha with tadke wali dahi is an absolutely relishilicious proposition❤
Will you please make a series or playlist for beginners cooking recipes to advance cooking recipes i think it will be very helpful for those people like me who wants to learning cooking but from the basic to advanced ( bengali recipes) and also the evening snacks
Do u guys deliver to maharashtra?
Well explained ❤
I've seen my mom making exactly like this. So do I.... 😊
It's delicious... 😋
Dear Bong Eats, your recipes are amazing.....I am so fond of your seamless and detailed cooking processes. The way you create the videos tells about your proficiency in the art....I have a request...please make a video on sourdough bread.😊
Thank you ❤ wanted to make it this year and it came right on time!
05:32 chef's laugh ft. Chef's shoulders
Great recipe❤🎉thanks bong eats😊😂😅🎉❤
Absolutely wowww video...though moli Paratha we make...but now more information was so perfect to make it more yummmmm !!!! Amazon video Rahul
Wonderful 👍 I just wait for your recipes 😊
Very beautiful 😊
Though I don't like mooli at all but still loved to watch the recipe.... Hope it will turn out to be good ❤😊
Thank you so much for posting my clip ❤
Oh, thank you for sending it! 🤍
I dont remove much water sometime none from radish while making prantha but i follow two tips
1) Grate from a large holed grater
2) Make two thin flat rotis then take some mix and salt just before adding it to the first one cover it with another one and just roll a bit wo pressure (as rotis are already flat and thin) and cook on tawa trust me you will eat juicier pranthas which are helathier too 😊😊
I make the dough of atta directly with crushed mooli, not adding any extra water. Can put other ingredients as well, just while rolling you have to flatten the pera by hand as larger as possible, then roll lightly and fry, The taste is awesome 👌🏼
My mother does it very similarly. I love stuffed parathas too, but for mooli I feel this method of mixing grated mooli in dough directly works better. Stuffing works best with aloo, gobhi, paneer, dal etc.
My mother also kneed atta with grated muli ,coriender,ginger and green chili ...no need of water
Yap grated not crushed, poor in English 😂@@abhijitdana9524
This is a different style similar to methi ka paratha where you have to use the cut greens as part of the dough kneading rather than as stuffing. However the softness of the filling makes it taste completely different. So these are 2 different styles, and I prefer the stuffing when it comes to hearty vegetables. This is the first time I’m seeing someone also add muli greens in their paratha. Interesting twist
Me too
The intro song was just ❤
My favourite!
Waiting for a colab with Marion's Kitchen
রবি ঠাকুরের মতো
ছোট নাটক- নাটিকা
সেরকম
ছোট পরোটা- পরোটি 😂😂
😂😂😂😂
Cool, very straight up ... lift a leg and let er' rip! I like your guest! 😁😂🤣👌
😂😂😂😂😂...osm ❤
Add the mooli water in dough with a little bit of ajwain . Just how we do it avoid u don’t like it
খেলেই পাদবেন। তবে সুড়সুড়ি পাদ নয়, ঘটোৎকচ পাদ হবে। পাশের লোকজন আপনার পাদে মোহিত হয়ে আপনার ডিশেরই এবং অবশ্যই আপনার জনপ্রিয়তা বাড়াবে।
Rahul ke haat ka toh jawab nahi
👍
You don’t add my clips 😢
We have more episodes of this series coming up! :)
@@BongEatsThanks
Thats what she said
Rofl
Can i use turnips along with muli ? Fridge e extra pore ache tai jiggesh korlam
Sotti boli, amio ei bhebei ekbar try korechhilam. Ota boddo joljole. Jeebon jol hoye jabe go porota gulo bele tulte. Sese ami sob ta moida te mekhe niye porota bhejechhi. Bhaloi lagchhilo khete 😅
Mooli, gobi, turnip, carrot, cabbage... Or all of the above, it is a punjabi super power, we can turn anything into a paratha 😂
Jio Rahul, ekdom pagol 👍👍👍
10:32 proof that the innocent-est faces possess the DD-est(darkest and dirtiest) minds 😂
At least one video a month
I love how he spoke about farting with a flat face😂
Don't go in public the next day😂
Actually the tender muli leaves and ajwain make sure there is no gas
Moped🤣🤣🤣
i love mulo but as a probashi who's grown up across india, muli ke paranthe are an abomination
Nam ta “Bong Eats” hoche kintu eta bong food noi… I understand the intention but perhaps this should be uploaded under a different channel for non-bong food. There’s already enough punjabi/North Indian people monopolising the food and entertainment space, I don’t need one more to invade this Kolkata Bengali space that you’ve worked so hard to create.
Hello! Thank you for your comment. If you have been following us for a while, you will know that the tagline of Bong Eats, right from the beginning, was that it was about 'food from Kolkata, and that's not just Bengali food'. Hopefully that gives you an idea of the scope that we were aiming for with this project: we wanted it to be about the food not just from Kolkata, but all Bengal; not just the food eaten by Benaglis but also that of other communities who have made this place their home. And we feel that this series encapsulates that spirit-the only regret being that it took us so long to get started with it.
We share your concern about north Indian culture engulfing all regional nuance, but like with anything the devil is in the context. While we should vehemently resist mainstream takeover of our culture, I think we do the idea of pluralism injustice if we impose the mainstream Bengali identity on other communities who've settled here.
We are fully aware of what we've worked so hard to create. And this series is exactly where we wanted to take Bong Eats. It is still not as diverse as we would like it to be, but we've just gotten started. Critiques that help us further sharpen our ideas are welcome.