Mooli Paratha

How to Prepare

1. Grate the radish (mooli) and squeeze out excess water using a muslin cloth or by hand.
2. In a mixing bowl, combine grated radish, chopped green chilies, ginger, coriander leaves, cumin seeds, garam masala, red chili powder, and salt. Mix well to make the filling.
3. In another large bowl, mix whole wheat flour with a pinch of salt. Add water gradually and knead into a soft, pliable dough. Cover and let it rest for 10 minutes.
4. Divide the dough into 40 equal portions (2 per person for 20 people). Roll each portion into a small ball.
5. Take one dough ball, flatten it, and roll it into a small circle. Place 1-2 tablespoons of the radish filling in the center.
6. Bring the edges of the dough together to seal the filling inside, ensuring no filling escapes. Flatten it slightly.
7. Dust with dry flour and roll gently into a 6-7 inch circle, ensuring the filling doesn’t spill out.
8. Heat a tawa over medium heat. Place the rolled paratha on the tawa and cook for 1-2 minutes until small bubbles appear.
9. Flip the paratha, apply 1/2 teaspoon of ghee or oil on the cooked side, and cook the other side for another 1-2 minutes until golden brown spots appear.
10. Flip again, apply ghee on the other side, and cook for 30 seconds. Remove from tawa and keep warm in a covered container or foil.
11. Repeat the process for the remaining dough balls and filling.
12. Serve hot with yogurt, pickle, or butter.