Radish stuffed Indian wheat bread. Probably, popularity wise, ranks second after Aloo Parathas.
Wheat Flour - 3 cups
Radish/Mooli/Daikon - about 400 gms
Cilantro/Coriander Leaves - few sprigs Green Chillies - 4
Ginger - 1/2 inch piece
Garlic - 4 cloves
Cumin/Jeera - 1/2 tsp
Turmeric/Haldi - 1/4 tsp
Butter or Oil salt
How to cook Mooli ke Parathe:
In a mixing bowl, add wheat flour, little salt and knead into a soft dough using water. Add 1 tbsp oil and knead well. Keep it covered for about 30 min. Peel the outer layer of radish, wash and grate the radish. Finely chop green chillies, ginger, garlic and cilantro.
Add about 1/2 tsp to the grated radish. Mix and keep it covered for an hour. After an hour, drain the water completely squeezing with hands.
Mooli Stuffing: Heat about 1 tbsp oil in a kadhai/wok. Add cumin seeds, ginger, garlic, green chillies and saute for a minute or two. Now add grated radish. Saute well at low flame to remove the moisture. After about 5 min, add turmeric and salt (add salt after tasting). Saute well till all the ingredients get mixed well and moisture is lost completely. Turn off the heat and add chopped cilantro. Mix and let the stuffing cool.
Make round balls of the wheat dough and roll each one big enough to hold the radish stuffing. Place 1 - 2 tbsp stuffing in the centre and gather the edges to form a ball. Let the stuffed balls rest for a minute or so.
Roll each stuffed ball gently as per desired thickness dusting little wheat flour.
Heat a pan and roast these stuffed parathas both sides using butter or oil. While roasting press the parathas lightly to cook it evenly.
Serve Muli Paratha with curd or chutney or a curry.