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