Muji Chatin, Mooli ki Chatney

  1. 1 kg grated mooli (radish).
  2. 1 table spoon kashmiri mirch (red chilly powder).
  3. 1/4 table spoon salt / to taste.
  4. 1 table spoon zeera (cumin).
  5. 1/4 tea spoon hing (asafoetida).
  6. 2 ladles mustard oil
  7. 5 akhroot (walnuts) optional.
  1. Heat oil in a deep frying pan till the smoke appears.
  2. Put zeera, hing, salt and squeezed grated mooli and start frying till the liquid produced by the mooli disappears.
  3. Add walnuts if you want to (optional).
  4. Put it on low flame, add powdered mirchi, stir properly so that the vegetable does not burn.
  5. Cover it with lid and cook for another 2 minutes.
  6. Mooli chatney is ready to serve.


  1. Mooli Ki Chatni.... It was really fantastic. I have tried this the way you have advised. Everyone liked it with rice and curd. However, we have tried many Kashmiri dishes since we got exposed to your mouthwatering site. Keep up the good work!!!
    I have heard that Kashmiri Sweet Plau is very delicious, may I request the reciepe of tha same.


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