Mix together all of the ingredients to make a little stiff dough. Add water if needed. You may need to adjust the quantity of flour a little to keep the dough stiff. (Use the dough immediately because radish leaves its own water, so dough will get very soft and hard to manage). Divide the dough into several balls and roll each ball into a round shape like thick chapati. Heat a tava and place the paratha over it, when done on one side turn on the other side and apply oil on both sides. Cook further for a few second until paratha turn golden colored on both side. Serve hot with Yogurt, Dhania chutney or tomato sauce.

* Grate the radish.
* Mix the grated radish with all the other ingredients, and leave it aside for 30-45 minutes. (Radish leaves lot of water, so do not add any water at this time.)
* Knead the flour mixture till you end with something similar to roti dough. Add little water if necessary.
* Take a small portion of this, roll it out in round shape and a slighlty thicker than the normal roti.
* Make sure that the pan (flat) is heated before you put the paratha on it. Cook on both sides with some oil/ghee (~2 tsps)
* Just before serving you can put a tsp ghee over the hot paratha.

Serve with some gravy curry. Or with veg/boondi raitha. This even tastes better with mango pickle (aam ka achaar)

1.5 c flour 2 medium grated or thinly sliced mooli 4 chopped green chillies 1 tsp salt 2 tbsp ghee and more for frying 1/2 tsp kala jeera (nigella seeds) Mix all the ingrdients into thick dough, knead for 5 minutes. Leave to stand for 15 minutes. Roll out thin rotis and fry with as much ghee as you like (and can allow yourself!) till nice and golden.

Mooli Paratha Radish filled Indian flat bread 3 cups wheat flour 1 lb. Raddish - white or 2 cups grated Radish 1 teaspoon Red chili powder 1 teaspoon Ajwain (carom seeds) 1 Onion - medium 1/4 th cup Cilantro leaves 1/2 teaspoon garam masala 2 tablespoons butter salt, to taste 1/2 cup butter or oil Mix flour, butter, and salt thoroughly in a bowl and then add sufficient water to make dough, knead for 5 minutes, cover and keep aside for 15 minutes. Finely chop the onion and coriander leaves.

Wash the radish and grate using a vegetable grater. Add a teaspoon of salt to the grated radish, mix well and keep aside for 3-5 minutes. Now squeeze out the water. To the squeezed radish, add garam masala, chili powder, chopped onion, coriander, and carom seeds. Mix well.

Divide this mixture into 1 inch sized balls. Keep aside.

Divide dough into slightly larger than 1 inch size balls, flatten each ball into a circle. Place the grated radish balls at the center of the flattened dough.

Then, gently stretch the dough to envelope the mixture completely, such that all the edges meet at the top of the dough ball. Using your fingers seal the dough well so that all the stretched up edges blend into one.

Dust with some flour and roll out the dough into a circle.

Heat a frying pan and when frying pan is very hot, place the rolled out dough on it. Leave for a minute and now turn over. After a minute or so the paratha will slowly start to bubble up. Now drizzle one teaspoon of melted butter or oil onto the top of the paratha and turn over. The paratha immediately starts to rise. Repeat the drizzling with melted butter or oil on this side too. Turn over again and let it rise once more. When golden brown on both sides, remove from frying pan and serve immediately!

Note- Best eaten right away with some lemon pickle or mixed vegetable chutney along with thick fresh yogurt!

Make a stiff dough with flour, water and salt. Divide it into equal balls (25 gms) and keep it aside.

Put salt in the grated radish and keep it for sometime. Then squeeze water out of it. Then mix all the ingredients.

Stuff it in the dough. Flatten it and then cook on a griddle. Making sure that it has a nice brown colour. Serve with curd or butter.

Source: http://www.hinduonnet.com/thehindu/mp/2003/01/13/stories/2003011301540200.htm

Mix flour, butter, and salt thoroughly in a bowl and then add sufficient water to make dough, knead for 5 minutes, cover and keep aside for 15 minutes. Finely chop the onion and coriander leaves.

Wash the radish and grate using a vegetable grater. Add a teaspoon of salt to the grated radish, mix well and keep aside for 3-5 minutes. Now squeeze out the water. To the squeezed radish, add garam masala, chili powder, chopped onion, coriander, and carom seeds. Mix well.

Divide this mixture into 1 inch sized balls. Keep aside.

Divide dough into slightly larger than 1 inch size balls, flatten each ball into a circle. Place the grated radish balls at the center of the flattened dough.

Then, gently stretch the dough to envelope the mixture completely, such that all the edges meet at the top of the dough ball. Using your fingers seal the dough well so that all the stretched up edges blend into one.

Dust with some flour and roll out the dough into a circle.

Heat a frying pan and when frying pan is very hot, place the rolled out dough on it. Leave for a minute and now turn over. After a minute or so the paratha will slowly start to bubble up. Now drizzle one teaspoon of melted butter or oil onto the top of the paratha and turn over. The paratha immediately starts to rise. Repeat the drizzling with melted butter or oil on this side too. Turn over again and let it rise once more. When golden brown on both sides, remove from frying pan and serve immediately!

Note- Best eaten right away with some lemon pickle or mixed vegetable chutney along with thick fresh yogurt!

1. Sieve the wheat flour and salt. Add water and knead to stiff dough. Cover and keep aside. 2. Peel and grate the radish. Squeeze and drain all the water. 3. Heat the pan and fry the radish to light brown. Add salt, red chilli powder, green chillies, corainder leaves and mix well. Allow it to cool. 4. Take some dough and roll into small puri, put 2tsp of stuffing and cover all the sides. Roll again into a thick, round paratha. 5. Heat a tava and fry the paratha both sides to crispy and brown. Put some oil over the paratha. 6. Serve hot with raita or curry.

Ingredients:

Radish - 1 Wheat flour - 2 cups Jeera - 1 tsp Chillies - 2 Oil Salt Ghee

Method:

* Grate the radish and slice the chillies. * In a bowl mix radish,chillies,flour,jeera and salt.Knead it into a thick smooth dough adding water little by little.Touch the dough with a spoon of oil. * Set aside for 45 min covered with a muslin cloth/bowl. * Make round balls out of the dough. * On a rolling pan roll them into a desired shape just like chapathis. * In a pan fry them on both sides with a spoon of Ghee.

It goes well with any meat dishes/veg gravies.

You can substitute chilli powder in the place of green chillies.