Stuffed Radish Parathas

Other name - Stuffed Mooli Parathas

Prep Time: 10 min + 1/2 hr
Cooking Time: 30 min
Yields: approx 12

Ingredients
For the stuffing

1. Radish / Mooli / Mullangi (finely grated) - 1/2 kg (or) around 10 to 12
2. Red chilly powder - 1 tsp
3. Cumin powder - 1 tsp
4. Coriander powder - 1 tsp
5. Garam masala powder - 1 tsp
6. Turmeric powder - 1/4 tsp
7. Vegetable oil - 1/2 tbsp
8. Salt - 1/2 tsp

For the dough

1. Wheat flour / Aata - 1 cup
2. Vegetable oil - 1 tsp
3. Hot boiling water - 1 1/4 cups
4. Salt - to taste

Other ingredients

1. Wheat flour - for dusting
2. Vegetable oil / Ghee - to cook stuffed parathas

Method to prepare the stuffing

1. Peel, wash, finely grate radish; squeeze & discard water.
2. Combine squeezed radish, other stuffing ingredients as mentioned above along with salt; leave it undisturbed for half an hour.
3. Squeeze again for the second time; discard water and set aside.
4. Heat half tablespoon of oil in a wok, add the squeezed radish masala mixture & saute for about 3 to 5 min.
5. Allow to cool & shape them in to small round balls (about 12 numbers); close with lid & set aside.

Method to prepare the dough

1. Combine wheat flour, salt in a large mixing bowl.
2. Add hot boiling water little by little; combine the flour with the handle (holding part) of a ladle.
3. The dough mixture appears to be crumbled.
4. Add water & combine until all the dry flour gets folded in completely.
5. Set the crumbled mixture aside for 2 to 3 min so as to become warm enough to handle.
6. Knead the mixture to a soft, pliable dough.
7. Rub a teaspoon of oil in your palm & knead again for a smooth, even texture.
8. Cover with a damp or moist cloth; set aside for about 10 min.
9. Roll them in to round shaped balls (about 12 numbers) of desired size.

Method to prepare stuffed parathas

1. Take a single, rolled dough ball, flatten it gently with your palm in to a disc of 3 inch diameter and dust both sides with flour.
2. Place a single rolled ball of the stuffing, bring in all the corners together to the center, press & seal.
3. Dust both sides in wheat flour & roll out in to fairly thick parathas of desired shape using a rolling pin.
4. Dust frequently in wheat flour & ensure not to roll them too thin as the stuffing might spurt out of the dough.
5. Repeat similar process until all the parathas are done.

Method to cook stuffed parathas

1. Heat an iron griddle in medium flame; drizzle few drops of oil all around the griddle.
2. Immediately place a stuffed paratha in the center; cook for 2 min in medium flame
3. Drizzle few drops of oil on the surface of the paratha facing you and spread it evenly using the dosa turner.
4. Flip & cook for another 2 min in medium flame.
5. Remove cooked paratha on to a casserole.
6. Follow the same procedure until all parathas are done.
7. Store the cooked parathas in a casserole one above the other so that they remain soft even for the whole day.
8. Serve hot along with maharashtrian khadi or any other khadi, gravy of your choice.