The classic Mooli Ke Paranthe for your soul.MOOLI KE PARANTHEIngredients4 medium white radishes with leaves (mooli)Ready-made whole wheat flour, made using 1½ cups flour Salt to taste4 tbsps freshly chopped coriander leaves3-4 green chillies, chopped1 tsp crushed dried pomegranate seeds (anardana)1 tsp red chilli powder½ tsp crushed carom seeds (ajwain)Whole wheat flour for dustingGhee as requiredPickle to serveMethod1. Chop the leaves of the radishes and set them aside. Grate the whites of the radishes and transfer to a bowl.2. In the same bowl, add salt , mix well and set it aside for 10 minutes. Squeeze out the excess water from the grated mooliusing a muslin cloth.3. Transfer the squeezed mooli into a bowl, add the chopped mooli leaves, chopped coriander, green chillies, dried pomegranate seeds, red chilli powder, carom seeds, mix well.4. Divide the dough into equal portions, shape them into balls. Dip each ball into flour and roll it slightly, stuff with a portion of the prepared mixture and roll it into paranthas. 5. Heat a non-stick tawa, cook the prepared paranthas for 1-2 minutes on both sides and apply ghee on each side.6. Serve hot with pickle.Click to Subscribe: http://bit.ly/1h0pGXfFor more recipes : http://www.sanjeevkapoor.comBest cooked in Wonderchef Kitchenware. Buy Now on : https://goo.gl/eB9kQqFacebook : http://www.facebook.com/ChefSanjeevKapoorTwitter : https://twitter.com/sanjeevkapoor#sanjeevkapoor #SanjeevKapoorKhazana
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