Mooli Parata

IMAGERY:

INGREDIENTS:

Raddish                      -           250-300 gm

Wheat Flour              -            400gm

Cumin seelds            -             1/2 tsp

Ajwain                      -             1/4 tsp

Green chili                -             2, finely chopped

Ginger                       -              1 inch piece, finely chopped

Turmeric powder      -              1/4 tsp

Red chili Powder      -              1/4 tsp, as per the amount of spice you need

Garam masal            -              1/2 tsp

Coriander powder    -              1/2 tsp

Amchur powder       -              1/4 tsp

Salt                           -              as required

Coriander leaves      -              a few, finely chopped

Water                        -              for making the chapati dough

PREPARATION:

• Grate the raddish and add a little salt. Just mix and keep it aside. The raddish will leave out water on adding salt. After 10 min, squeeze out the water completely and take the gratings. You can take this water for preparing the dough for paratas.

• Heat a wok and add a tsp of oil. Add cumin seeds, ajwain, finely chopped green chili and finely chopped ginger. 
• Saute a little and then add the grated raddish. Add the spice powders , turmeric, red chili, garam masal, amchur and coriander powder.

• Add required salt and mix well. Remember that we have added a little salt for the raddish initially. So check for the seasoning, add chopped coriander leaves and keep the mixture aside to cool.

• Meanwhile prepare the dough for the parata. As said earlier, you can use the raddish stalk and required water for preparing the dough. 
• Take small portion of the dough, flatten it a little and keep the stuffing in the center. 

• Fold the dough from all the sides and flatten again with the rolling pin. Let the paratas be little thick with good amount of stuffing.

• Cook the paratas on both sides applying a little oil or ghee.
• Serve them hot with thick curd or Khadi.