MOOLI KA PARATHA

MOOLI KA PARTHA

Ingredients:
2 cups whole-wheat flour
2 cups water
some dry flour for dusting
Mix together 2 cups grated white radish,2 tbsp chopped coriander leaves,1 tsp finely chopped ginger,1 tsp finely chopped green chillies,salt to taste,1 tbsp lemon juice

Method:
Knead the flour with the water and make into a soft dough. Cover and leave the dough to rest for 30 minutes.Break the dough into 8 pieces and shape each of them into a round, balls.
Take a ball and using a rolling pin, roll it into rounds. Flatten the round balls between your palms and press flat a little more with your fingers,
to make smaller rounds.Pinch the edges to about one-third way towards the center, so that the edges are thinner in the center,
and form a sort of a cup.Place a tablespoonful of the filling ingredients in the center of the cup.
Dip your fingers in the water so that any filling sticking to them is washed off, and wet the edges before bringing them together to enclose the filling. Pinch to seal.
Roll out to smoothen and then dip in dry flour to coat well before rolling again. On a surface dusted with dry flour, roll out the parantha as thinly as you can without tearing it, as you would roll a chapatti.
More care is needed with this, as the wet filling inside causes it to tear more easily.Heat the griddle till very hot. Lower the heat and place one parantha on the hot griddle.
When the edges start lifting, make a trail of ghee along the outer edge of the parantha, so that some ghee trickles under it. Then smear some ghee on the surface. When the underside is a golden brown,
increase the heat and turn the parantha over. Lower heat and cook on the other side. Take off when both sides are brown and serve hot with Raita or any curry.
When the edges start lifting, take some ghee and make a trail along the outer edge of the parantha, and some on the surface. Brown on both sides and serve hot.