Indian cuisine · Breakfast & Eggs

Mooli Paratha

Whole wheat flatbread filled with grated radish, ajwain and chili and pan-fried crisp in ghee.

Ingredients · for 4 servings

• 400 g whole wheat flour (atta)
• 2 white radishes (about 600 g)
• 2 green chilies
• 1 piece ginger (3 cm)
• 1 tsp ajwain (carom seeds)
• 1 tsp amchur (dried mango powder)
• 1/2 bunch cilantro
• 4 tbsp ghee
• salt

Instructions

1. Knead the flour with 1 tsp salt and about 250 ml lukewarm water into a smooth dough and let rest covered for 30 min.
2. Peel the radishes, grate finely, mix with 1 tsp salt and let sit for 15 min., then squeeze firmly in a kitchen towel until hardly any juice remains.
3. Finely chop chilies, ginger and cilantro and mix with the radish, ajwain and amchur into a dry filling.
4. Divide the dough into eight balls, roll each out to 10 cm, place 2 tbsp filling in the center, gather the edge over the filling and seal carefully.
5. Roll the balls out gently to 18 cm and bake in a dry pan over medium heat for 2 min. per side, brushing with ghee, until the blisters turn dark brown.
6. Serve immediately, hot, with cold yogurt and a dollop of mango chutney.