1. Wash and Peel radishes. Grate it in a grater. Add little salt in this and keep it aside for 10 or 15 minutes. 2. Now taka a big bowl and add two cups of wheat flour. Add carom Seeds, salt and oil to this. Mix well. Add radish juice (radish squeezed water) or plain water. 3. Knead in to smooth dough. Cover the dough and keep it aside for 15 to 20 minutes. 4. By this time squeeze out the water from the grated radish with your palm to release its juice. (Remember; don’t discard this juice since it’s so medicinal). 5. Add Salt, Coriander leaves, chopped Green Chilly, Ginger Paste, Amchur Powder, Red Chilly Powder and Garam Masala to the grated and squeezed radish. Mix it with a spoon. 6. Divide the shredded radish mixture into eight equal portions. Keep it aside. 7. Now divide the dough into eight portions and make smooth balls. 8. Take one ball and dust it with wheat flour. Roll in to small roti. 9. Now take one portion of the radish mixture and place it over the middle of the rolled roti. 10. Fold it by gathering the edges from all sides and seal it properly by gently pressing. 11. Roll it gently in to medium sized parathas. 12. Heat a tawa on medium heat. Spread 1 tsp ghee. 13. Place one rolled paratha on the tawa and cook until tiny air bubbles starts to appear. 14. Flip the paratha and gently press it with the back side of your spatula. At the same time spread ghee over it. 15. Again flip the paratha and cook it for few seconds or until you get to see slightly black spots appearing. 16. Repeat the same with the rest of the parathas. 17. Serve Punjabi Mooli Paratha hot with pickle, curd and butter. ---------------------------------------------------------------------------
Nutrition
Ingredients
