Mooli ka paratha is one of the most popular dish of the Punjabi cuisine. Specially in winter when we have fresh radishes with tender leaves we use the leaves as well in the stuffing. The parathas can be relished with curd and pickle.
Making the radish parathas is a bit tricky as the grated radish leaves a lot of water. What you have to do is grate the radish, sprinkle little salt and set aside for at least 30 minutes. Now squeeze out the water well and add the desired spices and greens. The water can be used in kneading the dough. It is going to be salty so take care when you add salt while kneading.
Radish ......... 1
Wheat flour.. 2 cups or as needed
Ajwain........... 1/4 tsp
Green chillies ... 1 chopped finely
Coriander leaves ... handful (or) Radish leaves chopped finely.
Turmeric powder ... 1/8 tsp. (optional)
Cumin powder... 1/2 tsp
Salt ..... to taste
Oil or Ghee
Grate the radish and add the salt. Set aside for 30 minutes. Now squeeze out the water completely. Add the green chillies, coriander leaves, turmeric powder, cumin and coriander powders.
Knead the dough adding a little salt, ajwain and the water from the radish. Add normal water if more is needed. Be careful of adding salt as the water from the radish is already salted.
Take a little portion of the dough and roll it out. Place a little filling in the middle.
Seal it into a bundle and flatten it.
Roll it out carefully.
Heat a griddle and make the parathas spoong a little oil or ghee.
Serve hot with a dollop of butter, yogurt and pickle.