Mooli Parantha

Pan baked Indian bread stuffed with radish

Serving 2-3 persons

Preparation Time: 10 minutes

Cooking Time: 5 minutes

Ingredients for Filling

1 Large	Grated White Radish
2 Teaspoon	Carom Seeds/ Ajwain
2 Tablespoons	Finely Chopped Coriander leaves
1 Tablespoon	Grounded Dried Anardana (pomegranate Seeds)
1 Teaspoon	Kasoori Methi (optional)
2 Teaspoon	Garam Masala
1 Tablespoon	Turmeric Powder (Haldi)
1 Teaspoon	Coriander Powder
1 Tablespoon	Cooking Oil
	Salt to Taste

Ingredients For Dough

2 Cups	Wheat Flour
1 Teaspoon	Salt
	Water to knead the Dough
	Oil or Desi Ghee

Method

Add 1 Tea Soon of salt in flour and kneed it with adding enough water. Dough should not be too firm or too soft and keep it aside.

Now in a Frying pan take 1 table spoon of oil and heat it. Now add Cumin seeds when it starts crackling add grated, carom seeds, finely chopped coriander, onions, kasoori methi, anardana powder, garam masala, coriander masala, turmeric powder and salt to taste now cook it till all the water from the radish is dried.

Now make small size of balls from the dough.

Roll two of the balls in to chapatti and keep them separate now take one chapatti and spread the cooked mixer and cover it with other chapatti press it gently and close the sides.

Now heat an griddle or tava at medium flame and cook pranthas applying a little of oil on both sides of the Prantha.

Serve it hot with yogurt, butter and pickles.

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