Mooli paratha is a traditional punjabi cuisine delicacy served usually with butter, curd and pickle,they can also be served with curries.Mostly they are served during breakfast but can also be consumed for lunch and dinner.

Ingredients:

For the dough:

1 cup Wheat Flour.

1/2 cup Maida.

Salt to taste.

1 tsp Ajwain.

1 tsp Oil.

Dry flour for rolling.

For the stuffing :

2 medium sized Mooli (Radish)

1 potato (washed,boiled,peeled and mashed)

1 tbsp chopped Corriander leaves.

1 tsp Chilli powder.

1 tsp Dhana Jeera powder.

1/4 tsp Turmeric powder.

1/2 tsp Amchur powder.

Salt to taste.

Ghee for smearing.

Method:

In a big bowl mix together wheat flour, maida ,salt and ajwain. Mix with three-fourth cup of water gradually and knead to make a smooth dough. Cover with a damp cloth and keep aside for fifteen minutes.

Grate Molli.

Squeeze out all the water from it.

Mash the potatoes,add mooli,chopped coriander leaves, all the dry spices and salt.

Mix well.

Keep aside.

Divide dough into eight equal portions and make pedas.

Cover with a wet cloth and keep aside for five minutes. Take a peda and flatten it by pressing.Roll out to form a roti.

Place mooli mixture on it and again make it into a peda.

Seal the edges completely so that potato stuffing does not come out. Flatten these pedas, sprinkle a little flour and roll them with a rolling pin to approximately six-inch diameter. This is now called a parantha.

Heat a tawa, place parantha on it and cook on moderate heat for three minutes. Turn it and pour half a tablespoon of  ghee, spread it on parantha and shallow fry over low heat.

Turn it and again pour half a tablespoon of ghee on it.

Cook on low heat till golden brown. Serve hot with fresh yogurt or mango pickle.

Happy Cooking !!!

Sameera