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Radish Stuffed Flatbread/ Mooli Parantha Whole wheat flatbread stuffed with grated white radish. Mooli paratha makes a filling breakfast or lunch! Preparation Time: 20-25 minutes
Cooking Time: 10 minutes
Makes: 6 paranthas INGREDIENTS:
FOR THE DOUGH-
Whole Wheat Flour/ Atta- 2 cups
Water- 1 cup
Salt- ½ teaspoon
FOR THE STUFFING-
Radishes- 2, big
Radish leaves- 5-6
Ginger- 1” piece
Red chili powder- 2 teaspoon
Coriander Powder- 2 teaspoon
Garam Masala Powder- 2 teaspoon
Amchoor/ Dry Mango Powder- 1 teaspoon
Chaat Masala- 1 teaspoon
Salt according to your taste
Oil or Ghee as required
Dry flour to roll parathas
DIRECTIONS:
We will start by making the dough.
For that put flour and salt in a bowl.
Start binding the flour with the help of water.
Make a semi stiff dough. Cover and keep aside.
Meanwhile we will prepare the radishes for the stuffing.
For that, grate the radishes with the help of a grater.
Squeeze the juice out of radishes as much as you can.
There should be no moisture content in the radishes otherwise it will be difficult to roll the paranthas.
Add all the masala powders in the radishes except salt.
Divide the stuffing mix in 6 equal portions.
After that, give your dough a quick knead again.
Divide it into 6 portions. Roll each portion into a ball.
Dust the counter with some dry flour.
Take one dough ball. With the help of a rolling pin and dusted dry flour on counter top roll out each portion into a (3") diameter circle.
Take one portion of stuffing and add salt to it.
Next, put that portion of stuffing in the centre of the rolled dough.
Bring together all the sides in the centre and seal tightly.
Roll again into a circle of about 6 inches diameter with the help of dry flour for rolling.
Heat a non-stick tava (griddle) and place the rolled out parantha on it.
Cook on one side for few seconds. Flip it over.
Cook on other side too for few seconds.
Apply some oil or ghee on top and flip again.
Press gently with the help of a spatula.
Cook till it turns golden brown in colour.
Flip again and cook on other side too.
Cook the paratha until golden brown spots appear on both the sides.
Repeat the same process with the remaining dough and stuffing to make more parathas.
Serve hot with fresh curd, raita, pickle or butter.
Enjoy!!!
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