Dough - In a bowl, add 2 cups of Wheat Flour, 2 tsp of Besan (Bengal Gram Flour), 2 tsp of Rice Flou, Salt to taste and 1 tsp of Oil (optional). Mix the flours well with water to prepare a dough. Keep aside covered for 30 minutes.
Mooli (Radish) - Clean, peel and grate 2 medium Mooli (Radish) to get about 400gm. Squeeze out the water by pressing betwewn palms.
Stuffing - Heat 1 tbsp of Oil in a pan, add 1 tsp Ajwain (Carom Seeds) and a pinch of Asefotida. Add 2 tbsp of Besan (Bengal Gram Flour) and fry for a minute. Add squeezed mooli and fry for 2-3 minutes. Add 1 tbsp of Green Chilli paste, 1 tsp of Red Chilli Powder, ½ cup of chopped Coriander Leaves and 1 tbsp of Lemon Juice. Combine well and cook for 10 minutes on medium heat. Add Salt to taste and keep aside to cool.
Paratha - Knead the Paratha dough for few seconds. Divide and shape the dough into round balls. Roll it out to the size of a small-sized puri. Place 2 Tbsp of stuffing in the centre. Raise the sides and cover the filling. Flatten and roll out into a medium thick paratha by dusting occassionally in the wheat flour.
Mooli (Radish) - Clean, peel and grate 2 medium Mooli (Radish) to get about 400gm. Squeeze out the water by pressing betwewn palms.
Stuffing - Heat 1 tbsp of Oil in a pan, add 1 tsp Ajwain (Carom Seeds) and a pinch of Asefotida. Add 2 tbsp of Besan (Bengal Gram Flour) and fry for a minute. Add squeezed mooli and fry for 2-3 minutes. Add 1 tbsp of Green Chilli paste, 1 tsp of Red Chilli Powder, ½ cup of chopped Coriander Leaves and 1 tbsp of Lemon Juice. Combine well and cook for 10 minutes on medium heat. Add Salt to taste and keep aside to cool.
Paratha - Knead the Paratha dough for few seconds. Divide and shape the dough into round balls. Roll it out to the size of a small-sized puri. Place 2 Tbsp of stuffing in the centre. Raise the sides and cover the filling. Flatten and roll out into a medium thick paratha by dusting occassionally in the wheat flour.
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