Mooli Paratha

🔥 Prep

• Grate the 200g radish and squeeze out excess moisture using a clean cloth.
• Finely chop the 2 green chillies.
• Mince 1 tsp ginger.
• Measure 0.5 tsp carom seeds (ajwain).
• Measure 3 tbsp ghee and 1 tsp salt.
• Measure 80 ml water for the dough.

🔥 Cook

• 1. In a bowl, combine the grated radish, chopped green chillies, minced ginger, and a pinch of salt; mix well and let sit for 5 minutes to meld flavors.
• 2. Divide the rested dough (made from 300g wheat flour, salt, carom seeds, and 80ml water) into 8 equal portions (~35g each) and roll each into a smooth ball.
• 3. Flatten one dough ball, place a spoonful of the radish filling in the centre, and gather the edges to seal the filling inside.
• 4. Lightly dust the stuffed ball with dry wheat flour and roll it into a circular disc of about 6‑inch diameter on a floured surface, keeping the filling enclosed.
• 5. Heat a tawa or skillet over medium-high heat until hot; place the rolled paratha on it and cook for 30 seconds until small bubbles appear.
• 6. Flip the paratha, spread ½ tsp ghee on the cooked side, and cook for 45 seconds until golden spots form.
• 7. Flip again, spread another ½ tsp ghee on the other side, press lightly with a spatula, and cook for 45 seconds more until both sides are crisp and golden brown.
• 8. Repeat steps 3‑7 for the remaining dough balls, reducing heat to medium if the tawa begins to smoke.
• 9. Keep the cooked parathas warm in a clean kitchen towel or a low oven (low heat, ≈60 °C) while finishing the batch.

🔥 Serve

• Serve the mooli parathas hot with a dollop of plain yogurt or raita.
• Accompany with fresh coriander chutney and a side of pickled lemon or mango achar.
• Optionally, drizzle a little melted ghee on top for extra richness.