Mooli ka Parantha

Ingredients list for Mooli ka Parantha

• as required Fresh radish micro greens
• 1 1/2 cups for dusting Whole wheat flour
• to taste Salt
• 1/2 teaspoon Red chilli powder
• 2-3 Green chillies chopped
• 1/4 teaspoon Carom seeds (ajwain)
• 1/2 tablespoon Fresh coriander leaves chopped
• 2 teaspoon for applying Ghee
• to serve Yogurt whisked

Method

1. Take whole wheat flour in a large bowl, add salt, red chilli powder, green chillies, carom seeds and coriander leaves. Snip a few fresh radish micro greens, roughly chop them and add them to the flour mixture. Add ghee and mix well. Add sufficient water and knead into semi-soft dough. Cover and rest for 10-15 minutes.
2. Heat a non-stick tawa.
3. Divide the dough into equal portions and shape them into balls. Slightly flatten them, dust them with a little dry flour and roll out into slightly thick discs.
4. Place the prepared discs on the hot tawa and roast for 1 minute. Flip, apply some ghee and flip again. Apply some ghee on the other side too and cook, turning sides, till both sides till and evenly golden.
5. Cut each parantha into 4 triangles, arrange them on a serving platter, garnish with micro greens and serve hot with yogurt.