I am not a great vegetable fan. So obviously radish is not something I would like to have in its normal sabji preparation. Recently we had gone for crop picking and radish season was on. We had picked up couple of red radish. I obviously would not enjoy the subji made out of them. So thought of trying out the raddish or mooli paratha.
Here we go with the recipe. For this we need the radish in scrapped, grated and all its water drained and water retained separately.
- 1 cup grated radish ( with the water oozed from grated radish completely drained and retained. The radish left over should be as dry as possible)
- 1/2 tsp ginger garlic paste
- 1/4 tsp carrom seeds
- 1/2 tsp green chilli
- 1/2-1 tsp red chilli powder
- 1/4 tsp turmeric powder
- 1/2 tsp cumin powder
- 1/2 tsp coriander powder
- 2 tbsp coriander leaves, chopped
- salt as per taste
- 2 cups whole wheat flour
- 2 tbsp oil
- salt as per taste for the dough
- radish water plus drinking water as required
- flour for dusting and rolling
- ghee for frying
- Mix all the ingredients roughly – radish, ginger-garlic paste, carrom seeds. green chilli, red chilli pwd, turmeric pwd, cumin powder, coriander pwd, coriander leaves and salt.
- To the above add the flour, oil, more salt if required and radish water as required. Incase you need more water to knead th dough apart from the radish water, then you may use.
- Keep the dough covered with a damp cloth for at least 30 mins.
- Divide the dough into 12 -15 balls.
- Roll each into a 1/8 inch thick disc of around 6 inch dia using enough flour as required.
- Fry over a hot griddle using generous amount of ghee.