Muli Paratha\ Raddish Paratha

Mooli or Raddish is a root crop and is little pungent in taste. And thats the reason many people do not like it. But it has many health benefits. It is very good for the liver and stomach and is a powerful detoxifier. It is also considered as a good roughage and helps in bowel movement. These are just some few benefits. There are many many more.

So the best way to include this in our diet is in the form of delicious mooli paratha. Here we cannot feel the pungent smell or taste. It tastes just awesome.

Here is the simple recipe of mooli paratha. Try it out and enjoy the health benefits of raddish.

Ingriedients
Muli (Raddish) - 2
Wheat flour - 4 cups
Jeera/ Cumin seeds - half teaspoon
Ajjwain/ Carom seeds - half teaspoon
Salt
Oil

Procedure
1. Grate the Muli(Raddish) and keep aside. Finely chop the green leaves of raddish.
2. In a vok, add 1 tabelspoon oil, add mustard. Once it splutters, add jeera and ajjwain.
3. Finally add the grated raddish and the chopped radish leaves. and let it cook till most of the water is evaporated. Also add a pinch of salt while cooking.

4. In a bowl, add the above partially cooked raddish, wheat flour and salt and mix well. Knead it to form a dough.
3. You can also add 1 table spoon oil to the dough while kneading. Do not add water. While kneading, the raddish will leave some water. Try kneading the dough without adding water.
4. Once the dough is ready, prepare small balls of the dough.
5. Roll each of the ball into round paratha.
6. Fry this on a pan by appying pinch of oil on both sides. Make sure it is completely cooked.

Serve the hot Mooli paratha with mint chutney and pickle.

Notes:
1. Do not serve Muli paratha with curd. Curd and raddish does not form a good combination.
2. Adding the green leaves of raddish is not mandatory. If the green leaves of raddish do not look good, you can prepare it with just raddish. But with the greens, it tastes more delicious and ofcoarse its healthier too.

3. You can also knead the dough using the grated raddish and chopped raddish leaves directly without frying it in oil. But in this case, the raddish leaves a lot of water and the dough becomes sticky. It is difficult to roll the parathas of sticky dough. Additionally after frying it in oil, the pungent taste of the raddish will go off and parathas taste more yummy.