Stuffed Mooli/Radish Paratha

Ingredients

• 0.5 unit/count Radish, grated (Grated and water squeezed out)
• 0.25 unit/count Onions, finely chopped
• 3 unit/count Green chillies, finely chopped
• 1 handful Cilantro, finely chopped
• 2 teaspoons Red chilli powder
• 1 teaspoon Turmeric
• 3 teaspoons Coriander powder
• 1 teaspoon Amchoor (dried mango powder)
• 0.5 teaspoon Ajwain
• 1 cup Wheat flour
• 3 tablespoons Oil
• 1 cup Water
• 2 teaspoons Salt
• 1 cup Yogurt (For serving)
• 0.5 cup Carrots, grated (For yogurt side dish)
• 0.5 teaspoon Pepper (For yogurt side dish)

Instructions

1. 1In a mixing bowl, combine 2 cups of wheat flour with 1 teaspoon of salt and 3 tablespoons of oil. Mix thoroughly, then gradually add water to form a soft dough. Set aside.
2. 2Grate the radish and finely chop the onions, green chillies, and cilantro. Squeeze out excess water from the radish to prevent sogginess.
3. 3In a bowl, combine the grated radish, chopped onion, green chillies, cilantro, turmeric, red chilli powder, coriander powder, amchoor, ajwain, and salt. Mix well. Add salt just before cooking to prevent the radish from releasing water.
4. 4Divide the dough into medium-sized balls. Roll each ball into a thin chapati using a rolling pin.
5. 5Spread a thin layer of stuffing over one chapati. Place another chapati on top and seal the edges by pressing them together.
6. 6Heat a nonstick pan over medium flame. Add a little oil and place the paratha on the pan. Cook until golden brown spots appear on both sides, pressing gently with a spatula.
7. 7Mix yogurt with water to desired consistency. Add grated carrots, chopped cilantro, salt, and pepper. Serve alongside the parathas.