Radish paratha/ Mooli ka paratha (W/O Onion garlic)

 

Ingredients

For stuffing

Radish – 2 nos (grated)

Gram flour- 1tblsp

Green chilli – 2 no chopped

Turmeric powder – ¼ tea spoon

Amchur or dry mango powder – 1 tea spoon  (or u can add lemon juice or  chat masala)

Red chilli powder – ½ tea spoon

Roasted cumin powder – ½ tea spoon

Grated ginger – 1tsp

Chopped Coriander leaves  – 1tblsp  

Salt – as per taste

For paratha dough

Whole wheat flour – 2 cup

Salt – pinch

Oil – for frying parathas

Method:

In a large bowl, mix  flour, salt and oil. Add water to make soft dough. Knead the dough . The dough should be very smooth and soft. Set the dough aside for half an hour and cover.

squeeze all the water from the grated radish. 
Heat oil and add cumin seeds. Then add the grated ginger & chopped green chillies.

Stir & add grated radish, coriander-cumin powder, chilli powder, amchoor powder, salt. Cover and cook on a low flame for few minutes. Open the lid fry it well on a high flame till all water is absorbed and the mixture is dry (make sure it is dry, because if it is wet it will come out when rolling). Then add gram flour to it & mix well. Stir for another 5-10 min till raw smell of gram flour disappears . Add chopped coriander leaves & stir Till the stuffing becomes completely dry.

Make a small ball of outer cover and roll it into small round. Apply little oil. Make a small ball of stuffing. Stuff this ball into outer covering. Roll the ball light handed in to 6-7 inch circle. Whenever the dough sticks to the rolling pin or rolling surface, lightly sprinkle dry whole-wheat flour on both sides of the semi-rolled paratha.

Heat the tawa on medium flame. Place the paratha over the tawa. About half a minute you will see the paratha changing in colour lightly and puff different places.

Then flip the paratha over. You should see some light golden-brown spots on the topside. After a few seconds, spread 1 teaspoon of oil on the paratha. Again, flip the paratha and lightly press the puffed areas with a spatula that will help the paratha too puff from other sides.

Flip again and press with the spatula making sure the paratha is golden-brown on both sides.

Serve hot with curd & pickle.

Sending it to "LGSS - Lets Get Stuffed Series"