Punjabi Mooli Stuffed Paratha

Step 1

Combine whole wheat flour, oil, carom seed and salt the ingredients in a deep bowl and knead into a soft dough using enough water. Keep aside.

Step 2

Combine the radish and little salt in a deep bowl and mix well. Cover with a lid and keep aside for 15 minutes.

Step 3

Squeeze out all the extra water by pressing the radish between your palms. Keep aside.

Step 4

Heat the oil in a broad non-stick pan, add the cumin seeds and sauté on a medium flame for 30 seconds.

Step 5

Add the ginger and radish and sauté on a medium flame for 30 seconds.

Step 6

Add the chili powder, turmeric powder, coriander powder and little salt and sauté on a medium flame for 2 minutes.

Step 7

Switch off the flame, transfer the mixture into a deep bowl, add the coriander, garam masala and dried mango powder and mix well. Keep aside.

Step 8

Divide the mooli stuffing into 4 equal portions. Keep aside.

Step 9

Divide the dough into 4 equal portions.

Step 10

Roll out a portion of the dough into a 125 mm. (5") diameter circle using a little whole wheat flour for rolling.

Step 11

Place a portion of the mooli stuffing in the centre of the circle. Bring together all the sides in the centre and seal it tightly and flatten it.

Step 12

Roll out again into a 150 mm. (6") diameter circle using a little whole wheat flour for rolling.

Step 13

Heat a non-stick tava (griddle) and cook the paratha on a medium flame using 1 tsp of oil, till golden brown spots appear on both the sides.

Step 14

Serve hot with fresh curds and pickle.