Mooli (Radish)Paratha

Mooli (Radish) Paratha/ How to make Mooli(Radish)( step by step directions)

Mooli Paratha

Radish(Mooli) Paratha is a healthy and easy variation of Indian flat bread. Where grated Radish, wheat flour and spices  mix together to make parathas.
Prep Time: 15 min     Cook Time: 20 min      Serves 12 Parathas

Main Ingredients: Radish and wheat flour
Recipe Type: bread
Cuisine:  Indian
Level of Cooking: Easy

Ingredients:

• 2 cups Wheat Flour (for dough)
• 1/2 cup wheat flour(for dusting)
• 1 cup grated Radish(Mooli)
• 1teaspoon finely chopped green chilli
• 1/2 teaspoon turmeric powder
• salt to taste 
• 2 teaspoon oil
• Oil for cooking
• 1/2 teaspoon red chilli(optional)
• 1/2 teaspoon cumin powder
• 1/4 cup yogurt(dahi)

Method:

Combine wheat flour, Radish, salt, oil, yogurt, cumin powder, turmeric, red chilli powder and green chilli in a bowl.

Add water as needed to make smooth, soft dough Knead the dough.lightly greased surface to make it smooth and pliable.
Divide the dough into equal parts. Roll each one into a smooth ball and press flat.Take one dough ball and press it lightly on both sides on a surface covered with dry flour.

Using a rolling pin, roll the dough into a circle about five to six inches. 

Heat a tava (griddle) over medium-high heat. Place the paratha over the tava (griddle). 

As it cooks, the dough will change color and have a dryer look.Turn the paratha over using a spatula.You should see golden-brown spots on the semi-cooked 

side

Spread few drops of oil onto the paratha using a spatula evenly around its surface and flip the paratha Using your spatula, lightly press the entire surface of the paratha.

It may puff up in some areas. Flip The paratha over again and repeat this process, cook until light golden brown spots appear on both sides.

Transfer it to the plate. Repeat this process with the remaining dough balls, cook them in a similar way.

Serving Suggestion:

• Serve them hot with pickle and yogurt.

Tips: 

• If the dough starts sticking, dust it with more flour.
• Do not use any dry flour toward the end of the rolling, as it will make the Paratha dry.

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