Radish parathas

When we visit Indian restaurants, I always eat parathas. I love this filled flatbread to the extent that I go the extra mile to make them at home. It takes a little more time and planning but it always turns out less greasy and more delicious than what I can get at a restaurant. One advantage of making parathas instead of rotis is that no side-dish is needed. With just a cup of yogurt, the meal is complete. Try it at home and you will like it much more than naan.

Radish or Mooli paratha

Dough:
Whole wheat atta 2 cups
All purpose flour 1/4 cup
oil 1 tsp
lukewarm water as required
salt.
Mix all the ingredients together and knead a smooth dough. rest the dough in a cool place for 30mins min.

Filling:
Making radish parathas is slightly tricky compared to making aloo parathas. Radish has a lot of liquid and if the filling is wet, making these stuffed breads is almost impossible.
You will need,
White radish/mooli 2 peeled and grated
green chillies 3-4 finely chopped.
cumin seeds 1tsp
oil 1tsp
salt
garam masala 1tsp
grated ginger 1tsp
cayenne 1/2 tsp
turmeric 1/2 tsp
cilantro 2 tsp, finely chopped

Put salt in the grated radish and leave it on a strainer for about an hr. The radish will leave lots of water, now place the radish in your hand and try to squeeze out as much liquid as possible. Now take the oil in a saute pan,add jeera seeds. Add grated ginger and green chilies. Next add the radish and saute on medium flame till completely dry. Add cayenne, salt, turmeric and garam masala. Add the chopped cilantro and mix. Let the filling cool completely.

Making parathas: Divide the dough into lemon-sized balls and roll each ball into a round shape. You can proceed in two ways. You can spread a tbsp of filling on the roti and then bring all the corners together and seal them and make a ball again. Roll this ball carefully without putting too much pressure and flatten it into a thick paratha. With radish, this method is tricky and filling comes out a little. Or roll each ball into a circle, spread radish filling and then cover with another rolled out dough and seal the edges nicely and sprinkle a little flour and roll the paratha as thin and round as possible.

Cook on both sides on a medium hot griddle until golden brown. Spread a little ghee or butter on top. Serve piping hot with a bowl of yogurt.