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Mooli parantha (Radish)
Dough made with whole wheat flour(you can use the squeezed water of mooli to make dough)
1 mooli(white radish - peeled, washed, grated and squeeze the water )
2-3 green chillies chopped
small onion chopped
1 tsp ginger chopped
Salt to taste
½ tsp Red Chili powder
½ tsp cumin seed powder
½ tsp garam masala
½ tsp dry mango powder(Amchoor)
¼ tsp carom seed(ajwain) optional
2 tbsp fresh chopped cilantro
Mix grated and squeezed mooli with all the spices, onion, green chillies, ginger and cilantro.
You can roll them in two ways:
first one is take 2 lemon size balls from the wheat dough and roll them into thin roti's with help of rolling pin (belan).
Take the mixture and spread them on one of the rolled roti. Now cover it with other thin rolled roti and again roll them together with help of rolling pin.
Second method is take a small size ball from dough and roll it with help of rolling pin into a small circle.
Take the mixture (about 2 tbsp) and keep it in center of the rolled roti.
Now start making the pleats and bring them together in center and seal it properly.
Now press it gently with hand and again roll it with rolling pin. Do not roll to much else mixture will start popping out.
Serve it hot with butter/ yoghurt.