Mooli Parathas/ Radish Flat Breads

          One more week in the US, then back to India, then a move, locally from Chennai to Bangalore, it's going to be pretty hectic for the next month or two, before we settle down, until then, hopefully I have enough posts in draft, to keep my blog going. Today's post, also from draft, is Mooli Parathas/ Radish Flat Breads. There are a couple of versions in this, some using grated raw radish, some using sauteed radish, I prefer the latter, it's less messy to roll out parathas using sauteed radish. I have used my own version of the filling, using some powdered roasted peanuts, making it a little more tasty and nutritious and they tasted very good with the cucumber raitha and mango chunda..

Need To Have
For The Dough

• Whole Wheat Flour - 1 cup
• Radish Juice - 1/2 cup
• Red Chilly Powder - 1/4 teaspoon
• Turmeric Powder - 1/4 teaspoon
• Salt - 1/4 teaspoon

For The Filling

• Radish ( after lightly squeezing the juice ) - 1 cup
• Roasted Peanuts - 2 tablespoons, powdered
• Red Chilly Powder - 1/4 teaspoon
• Turmeric Powder - 1/4 teaspoon
• Coriander Powder - 11/2 teaspoon
• Asafoetida - 1/4 teaspoon
• Chopped Coriander Leaves - 11/2 tablespoon
• Grated Ginger - 2 teaspoons
• Salt - to taste

Radish Juice - I had used the juice squeezed out before adding in the filling.

Method

          Heat some oil, add the grated ginger and asafoetida, saute for half a minute, then add the grated radish, red chilly powder, turmeric powder and coriander powder and salt, saute well till it gives out all the water and becomes dry. Now add the peanut powder and chopped coriander, mix it well and keep.

          Mix the flour with the salt, chilly and turmeric powders, adding the radish juice ( a little at a time ), make a soft dough, apply a teaspoon of oil, cover and keep for at least 15 minutes. Divide the dough and the filling into 6 equal portions.

           Take a ball of dough, roll it slightly, place the filling in the center and close it as shown.

           Place the side where we have closed the dough, facing up, and dusting some flour, roll it out into discs.

          Heat a skillet, place the rolled out disc, wait till you see small bubbles, flip it, apply some oil, flip it again, apply oil on the second side, cook it till brown spots appear on the bottom side. Flip it the third time and cook on the other side too. Remove and serve with a raitha or plain yogurt/ curd and pickle.

Note
I prefer cooking the parathas, flipping it only thrice, while cooking, you can press the parathas with the back of the ladle, if the parathas are rolled out well, it'll puff up.
If you don't like peanuts or are allergic to it,  can use some roasted besan/ gram flour in it's place.
Can replace the chopped coriander with chopped mint, and also can add some finely chopped green chillies along with the grated ginger, for a little more spicy taste.