Mooli Paratha

My Mom could make parathas stuffed with a variety of fillings. Mooli Paratha (pan-toasted radish stuffed bread) used to be my favorite lunch menu. To go with it Mom would make a special tomato raita (relish) to gratify my taste-buds. I still try to make it Mom's way, not without nostalgia. Here's a recipe.

For the filling:
1 big Mooli (Daikon radish) washed ,peeled and grated
2 whole green chillies finely chopped
1/2 cup cilantro leaves finely chopped
salt to taste
1 teaspoon cumin powder

For the Paratha bread:
2 cups whole wheat flour
1/4 cup milk
water as needed
vegetable oil/ ghee for frying

1. Knead a soft dough by adding milk and water as required to the whole wheat flour.
2. Press the grated daikon radish between palm to extract extra water out.
3. Mix radish, green chillies, cilantro salt and cumin power to make the filling.

4. Make rounds from the dough about one inch each.
5. Take 2 rounds and roll out thin rounds.




6. Place the filling evenly on one rolled out round and cover it with the other round. Seal the edges with little water.
7. Place the paratha on a hot non-stick skillet (tawa).
8. Toast one side till it gets small brown bumps then flip on the skillet.
9. Coat the toasted side evenly with some oil/ghee and then flip again.
10. Coat the other side with little oil too.
11. Cook on both the sides till the paratha becomes golden in color.
12. Serve hot with cool tomato raita and ketchup.

Tomato Raita (Relish)



1 cup Yogurt
1 small Roma tomato finely chopped
1/2 small white onion finely chopped
2-3 sprigs cilantro washed and finely chopped
salt to taste
1/2 teaspoon cumin powder

Whisk the yogurt till it becomes smooth. Add all the ingredients and mix lightly . Serve with parathas, rice or as a side dish.