Mooli Paratha

These are another breakfast favorite at our home. They are a nutritious whole wheat Indian tortilla stuffed with grated radish,and are super yummy too.

This week everyone was a little under the weather here. So I thought this would be a nice thing to make for breakfast. My husband absolutely loves these. I am so happy to be married to a man who loves my cooking. My son also likes my cooking but he is a bit more picky and will politely decline anything that does not meet his six-year-old gourmet palate !!! This is among his favorite breakfast dishes.

Makes about 12 parathas ( each 6-7 inches in diameter )

Ingredients

For the filling

1 medium sized radish ( daikon radish ) about 12 inches long, peeled and grated on the side with the large holes on the grater.
1 medium sized red onion, grated on the same side as the above
2 inch ginger slices, finely chopped
4-6 green thai chilies, finely chopped
1/4 cup cilantro, finely chopped
1/2 tsp sea salt ( can substitute with table salt )

For the dough

2 1/2 cup atta / whole wheat for for Rotis ( available at Indian grocery stores )
1/2 tsp sea salt ( can substitute with table salt )
1/4 heaped tsp cumin seeds / jeera seeds
1 tbsp oil
water for kneading to a soft dough.

extra oil for toasting the parathas ( I use vegetable oil ).


Method

• Squeeze as much water out of the grated radish and grated onion as possible. Save this water, it can be added to the dough when kneading it.
• In a medium mixing bowl mix all the ingredients of the filling together. Set aside.
• In another medium mixing bowl add the whole wheat flour, salt and cumin seeds. Mix it all together. Now add the 1 tbsp of oil and just rub it in lightly.
• Add any liquid you collected from the radish and onions and start kneading, use additional water to form a soft yet firm dough ( as in when you are making rotis ).
• Divide this into 12 small rounds. Oil these rounds and keep them wrapped under a damp towel. This is to keep the dough from drying out..
• Divide the filling also into 12 parts. I used roughly 1 heaped tbsp of filling for each round of dough.
• Using some flour for dusting , roll out the dough to a 3-4 inch round. Take a heaped tbsp of filling and give it a final squeeze to remove any extra liquid from it. ( Tip: Make sure you do not miss this step of squeezing it one final time or else you have have a soggy dough on your hands which will be very difficult to roll ). 
• Place the filling in the center of the rolled out round. Bring the sides of the round in overlapping the filling and sealing it. ( For more clarification see my post on aloo paratha and follow the pictorial steps there ).
• Using more flour to dust, roll this out as thin as you can, about 7 inches round.
• Toast on a hot griddle. Spread 1/2 a tsp of oil on each side and toast both sides till cooked. Remove and repeat the same with the rest of the parathas.
• Serve hot with a pat of butter or a small bowl of plain yogurt and some pickle.