Mulangi parota ( mooli // radish paratha)

Ingredient for dough

Wheat flour ( atta // godi hittu)—2 cups

Salt —to  taste.

Oil—2 teaspoon 

Water to knead the dough 

Method 

Take wheat  flour,salt,oil in a large mixing bowl.

Mix well.

Start adding water little by little and knead to a smooth dough .

( you can also knead using food processor)

Cover and let rest for 20 minutes.

 Ingredients for stuffing 

Grated mulangi—2 cups

Jeera (cumin)powder—1 teaspoon 

Dhania powder—1 teaspoon 

Garam masala powder—1 teaspoon 

Red chilli powder—1 teaspoon 

Asafoetida ( hing)—1 teaspoon 

Ajawainen ( om //caraway seeds)—1/2 teaspoon 

Chopped coriander leaves—2 tablespoon 

Salt to taste

Method for making stuffing 

Peel the mulangi and then grate it using a grater.

Transfer to a bowl and add  one teaspoon of salt to the grated mulangi.

Leave it for 10 to 15 minutes.

After 15 minutes you would notice the water released from  mulangi .drain it.

And squeeze the juice completely.

 To this squeezed   mulangi add  jeera,dhania,garam masala,red chilli powders,asafoetida,om,salt and chopped coriander leaves.

Combine all the ingredients together.

Now stuffing is ready.

Method for making parota 

Divide the dough into equal balls.

Take one of the ball and roll into small round circle,put  one tablespoon of the stuffing in the centre.

Do not over fill stuffing.as it will be difficult to roll parota.

Bring the edges together and seal the edges.

Flatten the ball using your hands.

Now roll the dough into a circle by using a rolling pin.

Dust with flour while rolling .

Now heat the tava or skillet on medium heat.

Transfer the rolled parota onto hot tava.

Cook the side by applying oil  and then flip over.

Apply oil on the other side also.

Cook the parota until both sides have golden spots on them.

 Now mulangi parota is ready to serve.

  Serve hot parota with pickles,curd and chutney or curry .