INGREDIENTS
- 2 daikon radishes (mooli), grated
- 1 t minced fresh ginger root
- 1/4 t black pepper
- 1 t roasted cumin powder
- salt, as desired
- fresh coriander leaves,chopped
- dough made from atta flour and salt (and also ghee if desired, optional)
- ghee for frying
PREPARATION:
- First, squeeze out excess juice from the grated radish (this can be used to make the dough).
- Add the ginger, pepper, cumin, salt and coriander leaves and mix well.
- Instructions for shaping and cooking parathas can be found by clicking here. There are two ways I've seen and this method is my preference. Not difficult if one takes the time to roll carefully.
- The more filling you can get in there without breakage, the tastier the paratha. Some breakage is inevitable in this preparation, because juice is made when the lemon juice and salt interacts with the grated radish, but does not effect the final cooking. You can squeeze out juice a second time, but that also squeezes out salt, etc. or you can sprinkle a little flour on the broken areas, but it is not necessary. Just allow it to squirt out a bit at the edge and keep rolling, dipping into flour as needed.
Another way I've made paratha with mooli is to mix all the ingredients directly into the flour and then make the dough. Then roll our like regular chapati or plain paratha.