Ingredients–

For the Stuffing–

• 3 mooli (radish), grated
• 1 large potato, boiled, peeled and mashed
• 1 tsp cumin seeds
• 1 tsp red chilli powder
• 1 green chilli, chopped finely
• 1” piece grated ginger
• 2 tbsp chopped coriander leaves
• Salt to taste

For the Paratha Dough –

• 2 cups whole wheat flour
• 2 tbsp oil
• Warm water for kneading
• Salt to taste

Method –

1. Soak the grated mooli in salted water for about 30 minutes
2. Squeeze all the water out and put it in a bowl
3. Add the mashed potatoes, cumin seeds, red chilli powder, green chillies, ginger, coriander leaves and salt and mix well
4. Keep this stuffing aside
5. Take the whole wheat flour in a bowl
6. Make a well in the centre and add salt and oil
7. Pour warm water as required and bring the mixture together
8. Knead into a soft smooth dough
9. Keep the dough covered for 20-30 minutes
10. Make medium sized balls from the dough
11. Take one ball of dough, roll and flatten it
12. Dust with some flour and roll it in a circle of 5-6” diameter
13. Place a generous amount of mooli potato stuffing in the centre, keeping some space from the side
14. Bring the edges together and join them
15. Join the edges well so that the filling doesn’t come out
16. Roll the filled ball of dough using some dry flour to dust. It should be rolled thin preferably
17. Now place the rolled paratha on a heated tava. The tava should be hot
18. When the base is partly cooked, flip it
19. Now when the top is also partly cooked, flip again
20. Spread some oil on the both the partly cooked sides
21. It will have brown spots
22. Press the paratha edges with a spatula so that the edges are fried well
23. Serve with extra butter, yogurt and pickle