Another great delight in the paratha category is often neglected because its competition is always the mighty aloo paratha. But beyond the the tedious effort that goes into grating these strong tasting root veggie, the final result is sure to impress those taste buds. This is a great healthy wholemeal by itself, so try out it for your next lunch/dinner.
Prep Time: 30 mins
Whole wheat flour/Atta : 3 cups or as per your requirement
Radish water* +Water : 1/2 cup(little or more) enough to make a smooth dough
a pinch of salt
Radish/Mooli (grated): 1 cup
Green chilies (chopped): 1-2
Turmeric powder: 1/2 teaspoon
Chilli powder: 1/2 teaspoon
Jeera powder: 1/2 teaspoon
Garam masala: 1 teaspoon
Fresh coriander leaves (chopped): 1 tablespoon
salt to taste
*First squeeze out the liquid from the grated radish and keep aside. You can use this water while kneading the chappati dough.
Knead a smooth dough by mixing enough water and a pinch of salt to the whole wheat flour and keep aside. Finally apply 1 tablespoon of oil to firm up the dough. In a deep nonstick pan/kadai dry roast the grated radish with all the masala until dry and slightly toasty. This process not only eliminates all the water for a dry filling, but also takes away the pungent flavor from the radish.
Make round balls of the dough. Flatten them a little so you can make a pocket in your palms. Put the filling and seal it back. Roll it out into flat circles. Dust as much as flour you need to roll them out. Fry these on the tava with oil/ ghee.
Serve hot with the pickle of your choice. We personally prefer the Punjabi mixed vegetable. Don't forget a bowl of curd too.