Paratha stuffed with grated mooli (radish), seasoned with flavourful spices makes for a filling breakfast during winter season.
1 cup Atta 1 tbsp Oil 2 Mooli (washed, peeled and grated) 1 tsp Ajwain 1 Green chilli, chopped
1 tsp red chilli powder 2 tsp coriander leaves to taste Salt 1 tsp garam masala Oil, for cooking
First, we need to knead a soft dough with atta and oil. Add the water gradually until the dough comes together. Let it rest for some time.
To prepare the stuffing, mix mooli, green chillies, garam masala, red chilli powder, ajwain and fresh coriander leaves together.
Divide the prepared dough into equal portions, stuff it with the mooli mixture, sprinkle some salt at this stage, seal the dough from all sides and roll it out evenly.
Heat a tawa on medium flame, place the paratha and allow it to cook.
Now, flip the paratha and apply some ghee. Cook until it becomes golden brown from both the sides. Serve hot.