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Mooli Paratha

White radish with a peppery bite. Divisive, loved fiercely.

Grated daikon radish with its own greens, squeezed and spiced with chili and ajwain. Sharp, sweet and best eaten straight off the tawa with white butter.

Prep
35 min
Cook
20 min
Serves
5
Level
Medium
Mooli Paratha, freshly cooked

Ingredients

Makes 5 parathas

  • 250 g (2 cups) whole wheat atta, plus extra for dusting
  • 1/2 tsp fine salt
  • 1 tbsp ghee or neutral oil, for the dough
  • about 160 ml (2/3 cup) lukewarm water
  • 350 g mooli (daikon radish), peeled and grated
  • Handful of mooli leaves, finely chopped (optional)
  • 1 green chili, finely chopped
  • 1/2 tsp ajwain
  • 1/2 tsp red chili powder
  • 1/2 tsp salt
  • 3 tbsp ghee, for cooking

Method

Tap a step to mark it done.

Tawa tips

  • Mooli keeps releasing water. Work in batches: squeeze, stuff, cook, repeat.
  • A spoon of besan (gram flour) mixed into the filling absorbs leftover moisture.

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