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.
Measuring Cup and Spoon
Radish/ Mooli - 4 ( makes 4 cups of grated radish)
Cilantro - 2 tbps chopped
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
4. Take the dough, roll and flatten it to 5 inch circle. Place the cooled filling inside, wrap the dough around the filling.