Hello friends,

How are you all? I hope you're doing well. Today, I am sharing a flavorful recipe with you called "Muli Ka Paratha," which is very delicious to eat during winter evenings. When these parathas straight from the griddle reach your plate, it's a delightful experience. If you stuff these parathas with vegetables or knead the vegetables into the dough, they become even more delicious and nutritious. Let's make radish-filled parathas today.

For making these, we'll need the following ingredients:

Whole wheat flour - 400 grams
Salt - as per taste (half a small spoon)
Oil - 2 small spoons
Radish - 3-4 medium-sized
Fresh coriander - 1 tablespoon (chopped)
Green chili - 2 (finely chopped)
Ginger - 1-inch piece (finely chopped or grated)
Roasted cumin - 1 small spoon
Red chili powder

Procedure:

I have made these parathas for 5 people.

Take a bowl and reserve a cup of dry flour for rolling parathas later. Put the remaining flour in a container, add salt and oil. Gradually add half a cup of water and knead the flour into a soft dough. Cover it and let it rest for half an hour.
Peel the radishes, wash them thoroughly, and grate them. Add green chili, fresh coriander, ginger, cumin, salt, and red chili powder to the grated radish.

Heat a griddle on the gas. Take a small portion of the kneaded dough, about the size of a lemon, and roll it into a thin, 7-8 inch diameter circle. Place it on a plate.

Take another portion in the same way, roll it to the size of the first parantha. On top of this second parantha, spread a tablespoon of grated radish, filling it and spreading it evenly on all sides, like this.

Place the first rolled parantha on top of this. Press it slightly with your hands, roll it a bit more (about 1 inch) using a rolling pin. On a hot griddle, apply a little oil with a spoon, like this.

Put the radish-filled parantha on the griddle, cook on medium heat, flip it, and cook until it turns brown on both sides. Keep a bowl on the plate, take the parantha off the griddle, and place it in the bowl. The parantha won't become soggy from the bottom. Repeat this process for all paranthas. Your radish-filled paranthas are ready.