Mooli Paratha

High blood pressure, cancer, diabetes and asthma sure have one thing in common - a common enemy - Mr.Radish !!

Rich in fiber, folate, potassium and other nutrients, this root is certainly a must-include in one's diet. It's high vitamin C content further helps in keeping the skin young and rejuvenated. 

Munch on it as a snack or toss into your favorite salad. Make a curry out of it or the famous ... mooli ke paranthe !

Shred the radish and onion, finely. 

Squeeze out the moisture content. Do not discard this water. Use it for preparing the dough.

Prepare the dough. Cover and let it rest while making the stuffing.

Heat a pan and add oil, add the shredded radish and onion. Saute till moisture content evaporates.

Add in the salt, a pinch of turmeric, garam masala and chat powder. Mix well. Saute till all the dry spices are well mixed. Add finely chopped coriander. Switch off flame and let it cool. 

Pinch out small portions of the dough. Roll into small discs. Place small portions of the radish stuffing and close it to form a ball. Roll it out again, using flour for dusting.
Heat a griddle and place the rolled out mooli parantha. Flip and cook on both sides. Smear a little ghee or butter for that extra crispy roasted rich parantha taste.

INGREDIENTS

• 2-3 Medium Sized Mooli/ Radish, shredded
• 1 Medium Onion (optional), shredded
• 1 Tspn Chat Masala
• 1 Tspn Garam Masala
• 1 -2 Sprig Coriander Leaves
• 1.5 Cups Wheat Flour
• Salt, as per taste

METHOD

• Shred the radish and onion, finely.
• Heat a pan and add oil, add the shredded radish and onion. Saute till moisture content evaporates. Add in the salt, a pinch of turmeric, garam masala and chat powder. Mix well. Saute till all the dry spices are well mixed. Add finely chopped coriander. Switch off flame and let it cool.
• Meanwhile, prepare the dough by kneading the wheat flour with required amount of water. Cover and let it rest for around 5 minutes.
• Pinch out small portions of the dough. Roll into small discs. Place small portions of the radish stuffing and close it to form a ball. Roll it out again, using flour for dusting.
• Heat a griddle and place the rolled out mooli parantha. Flip and cook on both sides. Smear a little ghee or butter for that extra crispy roasted rich parantha taste.
• Serve hot, straight from the pan ;) .