Ingredients

• The Filling for the Parantha:
• 2 - big radish (Mooli)
• 1.5-2 cups - gram flour (Besan)
• 2 tsp - vegetable oil
• Cumin seeds, salt, red powdered pepper and turmeric powder as per taste.
• For the cover:
• Make dough out of wheat flour as you would do for any parantha.

How to Make Mooli Ke Paranthe

• Grate the radishes. Remove all the water from it by pressing it hard between your palms.
• Take the oil in a vessel and heat it.
• Add the cumin seeds and allow them to splutter.
• Add the grated radish and cook till it starts leaving the sides of the vessel. (Keep stirring so that it does not stick to the vessel).
• Then, add the salt, red powdered pepper and turmeric powder and roast it.
• Finally, add the gram flour and keep stirring till the besan (gram flour) is roasted. Your filling is ready.
• Now, whenever the paranthas are to be made, form small balls from the above mixture.
• Roll the dough a bit, put a ball into it and fold it.
• Then again roll it into a parantha.
• Put it on the pan and shallow fry as you do in the case of any parantha.
• Serve hot with yogurt.