Recipe and Photo Courtesy: Priya(my friend)
Atta/ chappati flour -2 cups
Salt (to taste)
Ajwain/ carom seeds - ½ tsp
Water & oil (to knead the dough)
For the filling
Radish/ mooli/ daikon –about 3 cups grated
Green chillies-2 (finely chopped)
Coriander/cilantro- a handful (fine chopped)
Jeera powder/cumin powder-1/2 tsp
Dhaniya powder/coriander powder-1/2 tsp
-To start with, knead the chapatti dough with carom seeds and salt. (Just as you would for chapattis).Cover with a moist cloth/paper napkin and keep aside for about half an hour.
-Meanwhile, salt liberally the grated radish and keep aside for 10 min. Radish gives out a lot of water. Squeeze this excess water as much as possible.
-Check for salt one again and add the green chilies, cilantro and dry masalas. This is our filling.
-Divide the dough into equal parts. For the amount of flour you may get 5-6 paranthas.
(The dough balls are bigger than the ones we make for chapattis.)
-Divide the filling into the same number of parts.
-Roll one of the portions into a small circle. Fill in the stuffing (squeezing it for a final time to make sure there is no water) and seal it by pulling edges and bringing together.
(Do check to make sure that the seal is secure to avoid the stuffing coming out while you roll the parantha)
-Get a girdle/ tava going on medium heat. Season it with a little oil.
-Roll the parantha into a circle and lay it on the tava to cook. Once it starts browning, spread a little butter and flip it. Once both sides are crispy brown, the paratha is ready.
-Serve hot with pickle and curds.
(For mooli parathas, it is a good idea to make one completely before starting the next. This is because if the stuffing is put into the dough balls before hand, even a couple of min before use, radish will water making it very difficult to roll out.)