- Raddish/ Mooli : 1 (grated) (Keep aside grated raddish in the strainer for 30-45 mins, so that all the water oozes out)
- Wheat Flour/ Whole Meal Flour: 1 cup
- Salt: to taste
- Red chilli pwd: to taste
- Turmeric pwd: a pinch
- Oil: 7-8 tbsp
- Knead dough with water. (Prepare dough by mixing just sufficient water(~ 1/2 cup). Knead well with hands till dough becomes soft)
- Stuffing: Add salt, turmeric pwd and red chilli pwd to the grated raddish. Mix them properly.
- Heat non-stick tawa/ flat pan.
- Take little dough and make small ball. Dust with wheat flour.
- Roll to make chapati on the rolling board. Put 1 tbsp of stuffing on the centre of chapati. Seal carefully on all sides(again to form a ball).
- Roll it again with rolling pin (belan) to form parantha, dusting with flour to prevent it from sticking to board.
- Put parantha on tawa. Flip when it is slightly cooked (nearly after a few seconds)
- Flip again after a few seconds(when parantha turns slight brown).Now oil the top of parantha and flip it again.
- Oil the other side also.Flip it and heat for another few seconds till done.
- Ready to serve with butter, curd or pickle.
- If you forget to keep grated raddish in strainer, then heat a pan. Add grated raddish and all the masalas, mix them and cook (without oil) for 3-5 mins so that all the water oozes out. Let it cool for few mins and then stuff. (The stuffing will look as the pic shows on the right)
- You can add fresh methi leaves also in the stuffing above to make mooli methi ka parantha.