Ingredients: Mooli/ Mullangi (Radish) - washed and grated, grams Paneer (Homemade Cottage Cheese) - grated, Green Chilli - finely chopped, cloves Garlic - finely chopped, inch Ginger - finely chopped, teaspoon Cumin powder (Jeera), teaspoon Sunflower Oil, - to taste, teaspoon Turmeric powder (Haldi), teaspoon Cumin powder (Jeera), cup Whole Wheat Flour, - to cook the parathas, Vegetarian diet
Instructions: To begin making the Stuffed Mooli Paneer Paratha Recipe, grate the paneer and radish and set aside. *To make the Mooli Paneer Filling Heat a skillet on medium flame, add 1 teaspoon oil, now add the cumin seeds, chopped ginger and garlic, saute for 30 seconds, now add the radish, salt and continue to saute on high heat till all the moisture from radish evaporates.Turn off the flame. Transfer the mixture into a mixing bowl. Into that mixing bowl, add grated paneer, green chili, cumin powder and mix well. The stuffing of the Mooli Paneer Paratha is ready. *To make the Stuffed Mooli Paneer ParathaIn a mixing bowl, add the whole wheat flour to amke the dough by adding little water at a time and knead well to make a smooth dough. Divide the dough into equal portions.Dust a flat working surface with some flour. Roll a portion into a ball and flatten it using your fingers and roll it out into a 3 inch diameter circle.Place about 2 tablespoons of the Mooli Paneer stuffing in the center, gather the edge and seal it. Carefully roll it out into a circle about 6-7 inches in diameter.Heat a skillet over medium heat and cook the stuffed mooli paneer paratha with ghee until cooked through, and has golden brown spots on both sides.Repeat with the remaining portions of the dough. Serve this Stuffed Mooli Paneer Paratha along with Lehsuni Pudina Chutney Recipe or Instant Gor Kairi Lonche Recipe or Carrot Tadka Raita Recipe and Adrak Chai Recipe - Indian Style Ginger Tea for a simple weekday breakfast.