Radish Parathas

Whole wheat flour, a bit of salt, a tsp of ghee were kneaded together with warm water to make a pliable dough

 It was kept aside for a while till the radish/any filling of choice was done.


The Radish was grated quite finely along with an onion and lightly sauteed in a skillet with finely chopped green chillies, a tsp of cumin powder, dry mango powder, carom seeds/ajwain, a bit of ginger and salt(remember the dough has salt as well so adjust accordingly). This was then cooled and individually stuffed into the parathas/rotis as demonstrated in the pics.

 The Stuffing!


Me...Showing off :)

 The Filling!

 The flattening and cooking over a hot griddle...


The more oil you dab as it cooks over the tawa, the tastier it is...I have used oil quite judiciously-keeping in mind

the health risks etc.
The end product of the hard day's labour!

I love Radish parathas/Mooli parathas :) They can be eaten with some spicy pickle or on its own. Must be eaten piping hot. Some of the best days of my life were spent in the capital where I enjoyed most of these delicacies-Aloo Parathas,stuffed paneer (cottage cheese) parathas,Jeera (Cumin) parathas the works...two of these will keep the tummy full the whole day. I've actually seen people in films (I think mostly farmers/labourers) have it with just a raw onion/ and a green chilly! never tried that  combo but it sure looks good!