Indian Mooli Paratha

Make finger-licking mooli or raddish parathas at home.

Indian Mooli Paratha
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  1. To the grated mooli (white radish), add 1/4 tsp of salt to it
  2. Leave the mooli (white radish) for 5 minutes with salt in it, to release excess water
  3. Take a portion of mooli (white radish) in your hands, and squeeze it dry
  4. Add green chilies
  5. Add the coriander leaves
  6. Add ¼ tsp ajwain (carom seeds)
  7. Add ¼ tsp amchoor powder (mango powder)
  8. Add salt to taste
  9. Mix all the ingredients well
  10. Take a portion of kneaded dough and flatten it
  11. Dip it into the dry flour
  12. Roll out the dough on a stone rolling board with the help of a rolling pin
  13. Add the mooli (white radish) stuffing
  14. Close the parantha from all ends and ensure the stuffing is intact
  15. Press it gently between your palms
  16. Dip the stuffed dough into the dry flour
  17. Gently roll out the dough again on a stone rolling board with the help of a rolling pin
  18. If the paratha splits in places, take little dry flour and sprinkle it on the split area and spread it evenly
  19. Gently place the paratha onto the hot tawa (griddle)
  20. Once it starts getting cooked, gently turn over
  21. To make the paratha crispier, cook it on a low flame
  22. Add 2-3 tsp ghee (clarified butter), on the paratha
  23. Flip the paratha over
  24. Make a few pokes on the paratha, so that the ghee seeps in and the paratha absorbs the flavour
  25. stuffed white raddish is ready to be served

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