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Atta - 1 cup
Oil - 2 tbsp
Salt - 1/4 tsp
Mulli (radish) - 1, finely grated
- 2 -4 finely chopped
- a few, finely chopped
Coriander powder - 1 tsp
powder - 1 tsp
Red Chilli powder
- 1 tsp
Salt to taste
How to Make Mooli Parotta
Knead the atta. Make sure the dough is a little tough.
Grate the radish and squeeze to remove the excess water from it.
Mix the grated radish, green chillies, coriander leaves, coriander powder, jeera powder, red chilli powder, salt to taste and keep it aside.
Take a ball of dough and roll it out into half a paratha.
Place the mixture in the centres, close it and then roll out the stuffed parotta fully.
Heat the tawa, cook the parotta on a slow fire with oil or ghee until golden brown.
Bawarchi of the Week
Shruti J is an experimental cook and blogger who loves to adapt new versions of old recipes.