Mooli parantha

I am somehow great fan of paranthas…Punjabi food… particularly dhaba food..I noticed many people hate this veggie Mooli (Radish) might be due to its smell. But trust me Mooli paranta is the best version using Mooli. People will love it. Here is my version of Mooli parantha.

INGREDIENTS:-

Mooli: - 3 (Grated in food processor or whipped in a grinder..make sure it doesn’t become a paste. It has to be in very small ..thin long..Pieces)

Wheat atta: - 4 cups

Lemon: - 1 big (extract juice from it)

Green chilies: - ½ cup (cut into small pieces)

Ghee or butter: - 1 tablespoon

Oil: - as required for kneading atta

METHOD:-

1. I grated Mooli before night and added salt to it and kept it a container in fridge. So the water oozes out of the grated mooli.
2. Squeeze the mooli completely from the container and place it different container. Squeeze the lemon on mooli.
3. Do not throw the water remaining ..We can use it to knead atta.
4. Knead the atta using Mooli water, oil. Add some more water if required. It should be of elastic consistency
5. Divide the atta into 6-7 balls. Spread the atta and make chapathis with it.
6. Take grated mooli mixture and place it on the chapathi…and fold it from all sides and spread the parantha again.
7. Place it on a pan and roast it till done.
8. Apply ghee or butter on both sides and serve hot with any chutney