Category : Recipes

Sub Category : Vegan/Vegetarian

INGREDIENTS

FOR STUFFING:

2 cups radish / muli, grated
½ tsp salt
1 green chilli, finely chopped
½ tsp kashmiri chilli powder
¼ tsp turmeric powder
few coriander leaves, finely chopped
½ tsp coriander powder
¾ tsp dry mango powder / amchur powder

FOR CHAPATHI / PARATHA DOUGH:

1 cup whole wheat flour / atta
salt to taste
1 tsp oil or ghee
water as required for kneading
¼ cup wheat flour for dusting

FOR ROASTING PARATA:

ghee or oil as required

INSTRUCTIONS

STUFFING RECIPE:

firstly, take 2 cups of grated radish in a strainer.
mix salt and rest for 20 minutes.
squeeze the radish juice completely.
then add chilli, chilli powder, turmeric powder, coriander powder, dry mango powder and coriander leaves.
mix well making sure to blend spices well with radish.

CHAPATHI / PARATHA DOUGH RECIPE:

firstly, in a large mixing bowl, take 1 cup of wheat flour.
also add required salt to taste.
now add water in batches and knead the dough.
finally, cover with moist cloth and rest for atleast 20 minutes.

ASSEMBLING AND ROLLING ALOO PARATHA RECIPE:

firstly, pinch a medium sized ball dough, roll and flatten it.
roll it in a circle of about 5 to 5.5 inches in diameter.
place the prepared radish stuffing in the center.
also join the pleats together and press the pleats from center.
furthermore, sprinkle some flour and roll to of a chapati size.

ROASTING PARATHA RECIPE:

firstly on hot tawa, place the rolled paratha and cook for a minute.
then add oil / ghee and press slightly.
flip again once or twice till both the sides are cooked properly.
finally, serve muli paratha with curd, pickle or curry.