• 3 mooli (white radish/ diakon) - peeled and grated
• 2 cups atta (whole wheat flour)
• 3 green chillies- chopped
• 1/2 tsp ajwain (carom seeds)
• Coriander leaves (cilantro) - chopped
• Salt to taste
• Oil to shallow fry

Squeeze hard the grated mooli to remove excess liquid. Heat a tsp oil in a pan and sauté mooli till light brown. Purpose is to evaporate the water of mooli.

In a bowl, take atta and add 1/2 tsp salt to it. Add water and knead it into smooth, pliable dough. Set aside for 20 minutes.

Add rest of the ingredients except oil to the mooli and mix.

Take a small ball (peda) out of the dough and roll out into a 3 inch round putting more pressure on the outer side so that outer edges are thinner than the inner portion of the round.

Grease this round with an oiled spatula. Put 2 tsp stuffing in the centre. Gather the edges and reshape into a ball. Pat between your palms to flatten the ball.

Roll out, dusting with dry flour, into a 5-6 inch paratha.

Heat a tava (griddle) and place this parantha on it. Shallow fry paratha from both sides applying oil. Fry till golden brown. Similarly make rest of the mooli ke parathe. Serve hot mooli ka paratha with curd and pickle of your choice.

by Pak101.com (few years ago!) / 1720 views