Usually we make Parathas by stuffing the vegetables. While doing Paratha with Radish, the juice from the grated radish has to be drained out for stuffing. Since I don't want to lose the fantastic nutrients of Radish, I do Mooli paratha in the following method to gain the full benefit....
How to make Mooli Parathas?
Peel off the skin from 4 Radishes and grate them and keep aside.
Take 4 green chillies and 2 inch piece of ginger and grind them to paste and keep aside.
Finely chop fresh coriander leaves 1 cup and keep aside.
Now take required whole wheat flour and add all the above to the flour with required salt. Add 2 tb spoons of fresh curd.
Now knead the flour to soft dough by adding 2 tb spoons of oil or ghee.(If needed add little water)
Make chapathis as usual but little thicker and relish with any pickle or raitha.
(Adding oil while kneading the dough is optional)
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