Mooli Paratha

Add 1 tsp. salt to the grated radish and keep aside for 15 minutes. Then squeeze out the water from it twice. Reserve the strained liquid aside.

Heat 1 tbsp. oil in a non-stick pan and temper with cumin seeds. After it stops sizzling, add the grated radish, green chilies, coriander leaves, salt, chilli powder and turmeric powder. Saute for 2 minutes on low to medium flame. Set aside to cool.

Meanwhile knead a dough with atta, salt, 1 tbsp. oil and required quantity of the reserved liquid. Set aside for 30 minutes.

Divide the dough and the stuffing into 5 equal portions. Divide the dough further into another five equal portions. Roll out each of the dough portions into a small circle, just like poori and keep aside.

Now take 2 rolled pooris. On one poori, spread evenly one portion of the radish stuffing and place another poori over it and seal all the edges firmly. Roll out into a bigger circle by dusting some flour.

Make similar stuffed parathas in the same way and keep them aside. Heat a tawa / griddle and shallow fry them one at a time by drizzling a tsp. of oil over it. When one side is done, flip it over and fry the other side by drizzling some more oil.

Shallow fry the rest of the parathas in the same manner. Serve hot with some butter, chutney, yoghurt or pickle.