Mooli Ka Paratha (without stuffing)

Ingredients

• 3/4 cup grated white radish
• 1 1/2 cups whole wheat flour
• 2 green chillies (finely chopped)
• 1/2 cup fresh dill leaves (chopped)
• salt to taste
• 1 teaspoon olive oil ((or any cooking oil))
• water (as needed for kneading)
• all-purpose flour (for kneading, resting, and rolling)
• ghee (for roasting)

Instructions

1. 1

   sweat: Sprinkle a pinch of salt over the grated radish and set aside for at least 30 minutes.

2. 2

   drain: Squeeze out the excess moisture from the radish using your hands, collecting it in a bowl for making the dough. Repeat until the radish is almost dry.

3. 3

   mix: In the bowl containing squeezed-out water, combine salt, flour, radish, chopped leaves, and green chillies.

4. 4

   Knead the mixture thoroughly and add water gradually if needed to form a soft, non-sticky dough. Coat the dough with flour and let it rest for 10 minutes.

5. 5

   divide: Grease your palm with oil and knead the dough lightly. Divide it into 6 to 7 equal-sized balls, dust each with flour, and keep them covered. Preheat a tawa (griddle) over medium to high heat.

6. 6

   roll: Dust your rolling pin and work surface with flour, then gently roll each dough ball into approximately 6-inch discs.

7. 7

   cook: Place a rolled paratha onto the hot tawa and cook over medium to high heat. Drizzle 1 to 2 teaspoons of ghee on both sides, flipping the paratha until evenly cooked and golden brown.

8. 8

   serve: Stack and store in a cloth-lined bread basket and serve immediately with lime pickle, yoghurt or any dal curry.