It is a popular indian flatbread stuffed with grated white raddish. Mooli paratha is something which any punjabi can vouch for. The mooli parathas smeared with butter and eaten with thick curd are a regular fare in Punjab. Mooli paratha is my favourite dish.
3 cups Wheat flour/ chapati flour plus for dusting
1-1.5 cups water
2 white raddish,grated
1/2 teaspoon carom seeds
1 teaspoon chilli powder
1 teaspoon coriander powder
1 teaspoon mango powder/ amchur
salt to taste
1 inch ginger,grated
Squeeze out extra juice from grated mooli. Reserve the juice.
Mix together atta and salt to taste. Add the reserved juice of moolis and knead into a stiff dough. Add water if necessary.
Divide the dough into 6 portions. Mix grated mooli, coriander and ginger.
Flatten each portion of dough and place a portion of mooli filling in the center. Add little bit of salt, coriander powder, chilli and mango powder.
Gather the edges and make it into a ball.
Gently roll it out and place it on a hot pan or tawa. Cook for 2 mins and turn it over,apply little oil on the paratha. Repeat for the other side as well. Cook till both sides are golden and crisp.
Serve hot with yogurt, pickle.