Ingredients

• 400 g - wheat flour
• 4 big mooli (radish)
• 10 to 12 tbsp - ghee
• sufficient water to make dough
• 2 tbsp - finely chopped coriander leaves
• 2 to 3 green chillies
• 1.5 tsp - cumin seeds
• 2 tsp - chilli powder
• salt to taste

How to Make Mooli Ka Paratha

• Make a semi soft dough by mixing wheat flour, some salt and sufficient water.
• Cover and keep aside for 20-30 minutes.
• Grate the mooli. Smear salt to taste.
• Keep aside for about 20 minutes.
• Squeeze out the water completely.
• Add finely chopped coriander leaves, green chillies, cumin seeds and red chilli powder.
• Mix well. Divide the dough into equal portions.
• Roll out a peda into a small chapatti. Apply ghee on it.
• Place about 1 to 1% tbsp of the grated mooli mixture in the center of the chapatti.
• Gather the outer edges.
• Dip into flour and lightly roll it out into a slightly thick paratha.
• Roast on a pre-heated tava on a medium flame till both sides are golden, applying ghee (app. 1 tsp) when turning the sides.