#moolie

Ingredients

1 cup wheat flour

2 Medium Radish without the leaves

1 chopped green chilli

1 tsp Cumin (Jeera) Powder Roasted

1/4 tsp Thymol seeds

1 tsp grated ginger

3/4 tbsp chopped coriander leaves

2 tbsp Aditi Sunflower oil for kneading

200 ml water

1/2 tbsp salt

Ghee/oil for frying the Parathas

Pickles for serving

Yogurt for serving

Preparation

Grate the Mooli/Radish using a cheese grater. In the second stage, mix the chopped chillies, grated ginger, thymol seeds,roasted cumin powder,salt and the coriander leaves to it.

Add wheat flour and keep mixing the dough with your hands until it comes together. Since the raddish leaves a lot of water, extra water may not be needed to make this dough. If required, you can mix 1 to 2 tbsp water to make the dough.

Add the Aditi Sunflower oil and knead the dough for 5-8 minutes.

Make equal sized balls from the dough. On a rolling surface, add some flour and place a ball of dough. Roll it out to a thick Paratha. In order to reduce the dough from sticking to the surface, use flour.

Place the prepared Paratha on a hot tava (flat pan) on medium heat for 1-2 minutes. It will start puffing up.

Flip the paratha and continue to cook. Add 1 tbsp Aditi Sunflower Oil or Ghee all around the paratha and press well. Cook until you see light golden brown spots on both sides.