Ingredients: Mooli/ Mullangi (Radish) - finely grated, teaspoon Sunflower Oil, teaspoons Cumin seeds (Jeera), teaspoon Ginger - grated, teaspoons Ajwain (Carom seeds), tablespoons Gram flour (besan) - (optional), (Dhania) Leaves - a handful, teaspoons Red Chilli powder - or green chilli paste, - to taste, Whole Wheat Flour, Ke Patte (Radish Greens) - a handful, teaspoon Salt, Oil - or ghee to smear while cooking, Diabetic Friendly diet
Instructions: To begin making the Stuffed Mooli Paratha Recipe With Radish Greens, first make the stuffing.For the stuffing:Sprinkle some salt on the grated radish and squeeze out as much liquid as possible. Do not discard it, use it to knead the dough for the cover.Heat oil in a wide non-stick pan.Add cumin seeds and when they sizzle, add chilli powder or green chilli paste and turmeric powder.Add the radish and salt if required. Saute on low heat till all the moisture from radish evaporates. Stir often.Once the moisture has evaporated completely, take it off the heat and cool.Add ajwain, chopped coriander seeds, gram flour (if using) and mix.For the dough:Mix all the ingredients in a mixing bowl or the bowl of a food processor.Use the liquid leftover after squeezing out from the radish to knead a soft pliable dough. Use water if required.Cover and keep aside for 15-20 minutes.Making Stuffed mooli parathasDust a flat working surface with some flour.Divide the dough in 8-10 parts.Roll 1 portion into a ball and flatten it using your fingers.Press and make a cavity in the centre.Place about 2 tablespoons of the stuffing in the cavity, gather the edge and seal it.Carefully roll it out into a circle about 6-7 inches in diameter.Cook on a hot non-stick griddle, using oil till brown spots are seen.Repeat with the other dough balls and rest of the stuffing.Serve Stuffed Mooli parathas on its own or with a chutney, raita or pickle of choice.