For the Dough:
1 & 1/2cup Wheat Flour
Salt to taste
Water as required
1 cup grated Radish
1 tbsp chopped Green Chilli
1 tbsp chopped Ginger
Salt to taste
1 tsp Red Chilli Powder
1 tsp Ajwain / Carom seed
Handful chopped Coriander Leaves
1 tbsp Amchur Powder
To Serve with:
- For the dough:
- Take a bowl add some wheat flour, salt, and water and then mix everything, you can add some oil or ghee as well to knead the dough to make anice soft dough.
- Then keep the dough, cover it and keep it aside.
- For the stuffing:
- Take a bowl and add grated radish, some chopped green chilies, some chopped ginger, some salt to taste, red chili powder, and most important some ajwain powder which will help indigestion. You can then add some chopped coriander leaves and mix everything.
- Then keep this mixture aside for 5-10mins so that the radish oozes out its water.
- After 5 to 10 mins take a fresh white cloth, put the radish mixture in it, and squeeze the extra water out from it, or else it will make the process difficult if the water is not squeezed or fully.
- Now put the dry mixture in a bowl and add some amchur powder for a tangy taste and some salt to taste, mix everything well.
- Your stuffing is ready.
- For the Paratha:
- Now take a small portion of the dough.
- Make it round and flat in shape from the edges keeping the middle portion thick and the edges thin.
- Add a small amount of the Mooli stuffing in the middle section of the flat dough and then wrap it from the edges so that all the stuffing should be inside the paratha.
- Now make a nice ball shape and sprinkle some flour dust on it and then roll out the dough into a nice flatbread just like roti or Indian bread.
- Then take a Tawa and put it on the flame, as it heats up add the paratha onto the Tawa. Once it is cooked from one side flip it to another side.
- Spread some oil or ghee and then cook both sides evenly.
- Your mooli ka paratha is ready.
- Serve it hot along with some pickles and top the Parata with some butter. Enjoy!