Mooli Paratha / Radish Paratha

Had no clue that days have passed before I posted in my blog. Flu is a mean thing that takes away all the thrill from the holidays. Well, I am recovering and I wanted to post the spicy mooli paratha that I made for dinner. There are many ways to making this paratha. The cooked version, and the uncooked version. I prefer to make the cooked version. I like it because,  it saves me from having a mess when it comes to assembling the paratha. The mooli or radish tends to secrete a lot of water and the addition of salt does not help it either. A very effective way to handle this problem is to cook the moli and allow all the water to disappear and have a dry filling. I love the taste of this paratha and love to share it here.

Gadgets:

Bowls

Box Grater

Knife

Cutting board

Peeler

Pan

Spatula

Measuring Cup and Spoon

Ingredients:

Stuffing:

Radish/ Mooli - 4 ( makes 4 cups of grated radish)

Cilantro - 2 tbps chopped

Salt

Turmeric Powder - 1/2 tsp

Chilli Powder - 1 tsp ( adjust as per taste)

Coriander Powder - 2 tsps

Lemon Juice - a dash

Oil - 2 tbsp plus extra for making paratha

Roti Dough - 8 portions of golf ball sized dough

Preparation:

1. Peel the skin off the the radish and grate it in a box grater. (Note: I prefer this over the food processor  grater, because it keeps the radish crisp). 

2. Heat the pan with some oil. Add the raddish and start to cook it. The quantity will shrink. At that time, add the spices, salt, lemon juice mix well and cook until all water disappears. ( Note: I like to make the filling a little spicy).

3. Add cilantro as garnish and allow for it to cool.

4. Take the dough, roll and flatten it to 5 inch circle. Place the cooled filling inside, wrap the dough around the filling.

5. Roll it out into an 8 or 9 inch paratha. Heat the iron griddle to medium high.

6. Cook the paratha on both sides, add oil on both size and serve it hot with raita or fresh yogurt.