Ingredients
2 cups Atta½ tsp salt1 tsp oilWater to knead the doughGhee to make the parathas
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For the filling2 cups grated radish | mullangi1 finely chopped onion1 tsp red chili powder1 tsp coriander powder½ tsp turmeric powder2 tbsp besan |gram flour
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Salt as needed1 tsp garam masala2 tsp oil1 tsp cumin seeds2 tbsp coriander leaves finely chopped
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Knead dough with salt, water, oil, and cover. Make lemon-sized balls. Grate radish, add salt, and set aside for 10 minutes. Squeeze excess water.
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Heat oil in a pan, add cumin seeds, onions, sauté until translucent, then add squeezed radish.
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Add red chili powder, coriander powder, garam masala, gram flour, turmeric powder, and salt to a pan and sauté for 3 minutes before removing from the heat.
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Cool dough, divide into six equal portions, dust with flour, roll into discs, add filling, and generously cover.
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Roll into parathas, dust with dry flour, like smooth rice flour, whole wheat flour, or maida, and transfer to a hot tawa.
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Roll the mixture into parathas, cook on both sides, and smear ghee on them. Repeat until the mooli parathas are ready and transfer to a hot tawa.
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