Ingredients
For dough
- Wheat four- 2 cups
- Another half cup for dusting
- Salt- half teaspoon
- Carom Seeds (Ajwain)-1/2 teaspoon
- Onion seeds- 1/4 teaspoon
- Oil- 1 tablespoon
- Plain water or Radish water- 1 cup as required
For filling
- Shredded or grated white radish or mooli- 1 cup
- Green chilli- 1 finely chopped
- Turmeric powder-1/2 teaspoon
- Red chilli powder-1/4 teaspoon
- Coriander powder-1 teaspoon
- Garam masala-1 teaspoon
- Coriander leaves- 1 teaspoon finely chopped
- Besan- 1 tablespoon (Roasted)
- Chat masala- 1/2 teaspoon
- salt- to taste
- Oil-3-4 tablespoon for frying
Method
- Sqeeze the mooli to remove excess water from it. Keep that water aside for kneading the dough.
- Knead the dough-Add wheat flour in a deep bowl, add salt, Carom seeds (Ajwain), Nigella seeds (mangrella) and Oil and knead a soft dough by adding water we sqeezed from radish.
- Cover the dough with a wet muslin cloth and keep it rested for 5 minutes.
- Divide the dough into 6-7 equal parts and give it a round shape.
- Now make a filling- Take squeezed mooli in a bowl. Add green chillies, red chili powder, turmeric powder, garam masala, coriander powder, salt, coriander leaves, chat masala ,Besan and mix it well. Divide the stuffing into 6-7 equal parts
- Now Take one round dough and coat it with dry flour and roll it in a circle having 4 inch diameter approx. Put one portion of stuffing in the center and wrap the stuffing with the circle sides and make a stuffed ball. Press it lightly and make a pattie out of it.
- Again coat it with dry flour and roll it carefully with very light hand and give it a circular shape of approx 6-7 inch diameter.
- Put the paratha on hot griddle or tawa and cook on medium flame. when it started bubbling flip it over and again cook and apply oil on both the sides and edges and cook it both the sides until brown spots appear.
- Mooli paratha is ready and you can have it with curd, chutney, ketchup, pickles.
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