2 cups wheat flour
Salt to taste
2-3 white raddish
1/2 tsp green chilli paste
1/2 tsp garam masala powder
1/2 tsp turmeric powder
1/2 tsp red chilli powder
A bit of amchur powder
Finely chopped coriander leaves
A bit of cumin seeds powder
Make a soft dough of wheat flour, salt and water and keep it covered for 1/2 hour.
Peel out the skin of the raddish and grate it finely. Add salt to it and let it stay covered for 10 to 15 minutes. Now squeeze out the excess water of the raddish to make it dry. Add green chilli paste, garam masala powder, turmeric powder, red chilli powder, amchur powder, cumin seeds powder and coriander leaves. Mix well and make small balls of it.
Make balls of the dough and roll out into thick poori. Place the filling in the center and cover it from all sides with the dough. Dust it with some flour and roll out into thick parathas. Cook on hot tava with some oil/ghee till brown spots appear on both sides. Serve hot with curds/pickle.
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