Mooli paratta can be made in 2 ways- either mix the grated mooli to the flour and add enough water to make a dough or use the mooli as a stuffing.
Many other ingredients like coriander powder and amchur powder are often used, but I think for mooli paratta, spices should be kept to a minimum. Try different variations and see what you like!!
Mooli Paratta (Flatbread stuffed with white radish)
2 cups grated mooli (approx. 3-4 mooli)
1 tsp chili powder
¼ tsp asafetida
2 cups wheat flour
1 tbs oil
Approx. 1 cup water to form dough
4-5 tbsp olive oil (or ghee for authentic taste)
Make a soft dough with flour, salt, 1 tbsp oil and enough water and keep aside.
Peel and wash radish. Grate and add some salt and keep aside for 5 mins.
Squeeze out as much water from radish. (Can be used to make dough, but I usually discard)
Add chili powder and asafetida and mix well.
Make small balls of the dough and flatten in your palms. Add 3-4 tbsp of the radish mix in the center and bring in edges to form a ball.
Dip in flour and roll using a rolling pin. Take care the mixture doesn’t ooze out, but some will!!
Don’t roll to and fro, roll from middle to outside.
Heat a tava and place the paratta on it. When small bubbles appear, flip to the other side. Now sprinkle few drops of oil and spread with the back of the spoon and flip over and repeat on either side.
Cook for a few minutes and serve hot with raita and pickle.