Mooli/Radish Paratha

Radish is a commonly grown root vegetable which is often eaten raw in the form or salads or stir fried or added in sambar or stuffed into parathas. It’s a rich source of vitamin C, potassium and dietary fibre. It acts as a detoxifying agent by cleansing the liver and stomach. Moreover, it helps to increase the oxygen level in blood and is good for our skin too. It also helps to lower the blood pressure. However, because of its strong flavour

and pungent taste, it’s not a favourite among many. So, it helps to mask the smell and strong taste and somehow incorporate it in our diet.

The below recipe does exactly the same. Grate the radish and squeeze out the excess juice and then cook it with spices and then stuff and make parathas. Alternatively, one may knead the flour with the stuffing mixture and then make medium thick rotis with it. Be careful and dry out the entire moisture from the radish or else the stuffing will ooze out while rolling. Serve these parathas with any dip or chutney or your choice. Feel free to add or omit any spice and garnish. I personally like the flavour of mint and finely chopped ginger in these parathas. For more stuffed parathas, please click here.

Ingredients:

• Whole wheat flour 1 cup
• Salt to taste
• Radish 2
• Turmeric powder a pinch
• Red chili powder 1/2 tsp
• Chat masala
• Mint leaves handful
• Refined oil

Method:

• Peel and wash the radish till they are clean. Chop the onion, ginger and mint leaves finely.

• Grate it using a grater and squeeze out the juice. Do not throw the liquid away.

• Use it to knead the flour just like we knead any chapati dough.
• Cover the dough with a wet cloth and allow it to rest for atleast half an hour.
• Heat oil in a pan and saute the onion and ginger.

• Add turmeric powder, red chili powder and salt. Cook for a minute.

• Now add the grated radish and toss gently. Cook till the moisture of radish dries off completely.

• Garnish with chopped mint leaves and chat masala. Cool it.

• Divide the dough into big balls.
• Stuff each ball with the prepared filling and knead into thick parathas.

• Roll gently as the filling might ooze out.
• Heat an iron skillet or tawa and cook the parathas till it’s golden on both sides.
• Repeat with the remaining dough.
• Serve it hot with any dip or chutney of your choice.

Notes:

• I made a spicy curd dip with finely chopped onion and green chilies sauteed with spices and then adding it to thick curd.