RADISH MICROGREEN AND PANEER PARATHA

Ingredients

For paratha dough:

• 2 cups whole wheat flour

• ½ tsp salt

• Water to knead

• 1 tsp oil

• Ghee to cook parathas

  
  

For stuffing:

• 4 oz radish microgreens

• 1 tbsp oil

• 2 green chillies

• ½ cup coriander leaves

• ½ tsp salt

• ¼ tsp garam masala

• ½ tsp cumin powder

• ¼ tsp chilli powder

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  How to prepare the stuffing:

  
  

  • Place a pan on stove, add radish, with green chillies and coriander leaves.

  • Saute them in medium flame and add the jeera powder, garam masala, salt and chilli powder.

  • Cook for five minutes

    
    

  How to cook stuffed mooli paratha:

  • Make equal sized(tennis ball size) balls from the prepared dough.

  • Roll the dough into a thick 6-inch circle.

  • Fill one tablespoon of the radish stuff in the middle of the chapati.

  • Collect the corners and bring together. Dust with flour and press gently with a rolling pin.

  • Do not worry if the stuff leaks while rolling. Just cover with a piece of dough.

  • Heat a Tawa, grease with butter or ghee and place the paratha carefully.

  • Cook the bottom for few minutes, flip and apply some more ghee to cook the paratha.

  • Remove from the tawa when golden brown spots appear.

  • Serve hot with curd or masala curd or with any kind of vegetable gravy. It even tastes great with a simple pickle or serve with yogurt.

    
    

  recipe: sangskitchen.com and photo: tarladalal.com