Ingredients

• For Parotta
• Atta - 1 cup
• Oil - 2 tbsp
• Salt - 1/4 tsp
• For Stuffing
• Mulli (radish) - 1, finely grated
• Green chillies - 2 -4 finely chopped
• Coriander leaves - a few, finely chopped
• Coriander powder - 1 tsp
• Jeera 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.