MOONGARE KA PARANTHAIngredients200 grams fresh radish pods (moongare)Dough1½ cups whole wheat flour (atta) + for dusting¼ tsp carom seeds (ajwain)Salt to taste1½ tsps ghee + for drizzlingStuffing1 green chilli½ inch ginger, roughly chopped3 garlic cloves½ tsp cumin seedsSalt to tasteTo servePickle as requiredYogurt as requiredMethod1. Take whole wheat flour in a large bowl, add carom seeds, salt and ghee and mix well. Add ½ cup water and knead to a soft dough. Cover with a damp muslin cloth and set aside for 5-10 minutes.2. Meanwhile, for the stuffing, roughly chop moongare and transfer into a food processor. Add green chilli, ginger, garlic cloves, cumin seeds, and salt and coarsely process the mixture. 3. Divide the dough into equal portions, shape each portion into a ball, dust the worktop with a little whole wheat flour, roll out each ball into a small disc and stuff with a portion of the prepared stuffing, seal the edges and roll into a parantha. 4. Heat a non-stick tawa, place the parantha on it, cook for 1-2 minutes on each side, drizzle ghee and cook for 1 minute on both sides. 5. Serve hot with pickle and yogurt. 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 #MoongreKaParantha
