Mooli paratha, just like the aloo paratha. The mooli mixture is stuffed between the chapatis and pan fried with ghee or oil. I prefer using ghee in my Indian cooking. Serve these parathas with butter, yoghurt or spicy pickles.
Serves 4-6
Time 45 minutes
4-5 moolis or daikon grated and sprinkled with salt
1 small onion grated or finely chopped
2-3 green chillies finely chopped
1 tsp carom seeds or ajwain
Salt and pepper
1 tbs chopped coriander
1 tsp coriander powder
Method
Peel and grate the moolis. Sprinkle some salt and let it sit for 5 minutes. Wash under the cool water and squeeze the moisture thoroughly.
Add the rest of the ingredients into the daikon and mix nicely.
Take your dough as showed in aloo paratha, roll the first chapati, then add the mooli mix and cover with the other chapati on the top. Press the edges and roll further. Pan fry in the pan with little ghee on both the sides.
Serve the hot parathas with yoghurt and butter on the side. A cup ginger tea would well with this meal.
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