Daikon Radish Stuffed Flatbread Mooli Paratha Recipes

Steps:

• Wash and Peel radishes. Grate it in a grater. Add little salt in this and keep it aside for 10 or 15 minutes.
• Now taka a big bowl and add two cups of wheat flour. Add carom Seeds, salt and oil to this. Mix well. Add radish juice (radish squeezed water) or plain water.
• Knead in to smooth dough. Cover the dough and keep it aside for 15 to 20 minutes.
• By this time squeeze out the water from the grated radish with your palm to release its juice. (Remember; don't discard this juice since it's so medicinal).
• Add Salt, Coriander leaves, chopped Green Chilly, Ginger Paste, Amchur Powder, Red Chilly Powder and Garam Masala to the grated and squeezed radish. Mix it with a spoon.
• Divide the shredded radish mixture into eight equal portions. Keep it aside.
• Now divide the dough into eight portions and make smooth balls.
• Take one ball and dust it with wheat flour. Roll in to small roti.
• Now take one portion of the radish mixture and place it over the middle of the rolled roti.
• Fold it by gathering the edges from all sides and seal it properly by gently pressing.
• Roll it gently in to medium sized parathas.
• Heat a tawa on medium heat. Spread 1 tsp ghee.
• Place one rolled paratha on the tawa and cook until tiny air bubbles starts to appear.
• Flip the paratha and gently press it with the back side of your spatula. At the same time spread ghee over it.
• Again flip the paratha and cook it for few seconds or until you get to see slightly black spots appearing.
• Repeat the same with the rest of the parathas.
• Serve Punjabi Mooli Paratha hot with pickle, curd and butter.

Steps:

• Make up the dough using the water (as much as you need from the radish) Discard any left over water.
• Leave the dough covered in a warm place to rest for half an hour.
• Add salt to the grated radish.
• After 15 mins squeeze out more water and discard this.
• Then to the dry grated radish add the rest of the filling mix.
• now make small balls of the dough a little bigger than an egg.
• Flatten them out, dip in dry flour and roll them out using a rolling pin to a teacup saucer size.
• Make smaller balls of the filling mix about the size of an egg yolk and place each filling ball in the center of the dough soucer.
• Gather the rest of the dough around it so that the dough complety covers the filling.
• Dip it in dry flour and roll it out again theis time bigger than a saucer.
• Heat a tsp of oil in the frying pan.
• Add the bread and shallow fry on each side until brown spots appear.