Royalty Fast Food

• Ingredients:
• 1½ cups + 1/2 cup Wheat Flour
• 1 cup grated(kadukash) White Radish (Mooli)
• 1/4 cup finely(bareek) chopped Radish Leaves
• 1 Green Chilli, finely (barik)chopped
• 1/4 tsp Garam Masala Powder
• 1 tsp Coriander Powder(dhania powder)
• 1 tsp Red Chilli Powder
• 1/4 tsp Turmeric Powder(Haldi)
• 3 tsp Oil + shallow frying
• Salt to taste

Directions for Stuffing:

• Squeeze(nchorna)the grated muli to remove excess water. Keep removed water in a small bowl; it will be used in next step to knead(gundna) the dough.
• Take squeezed mooli, chopped mooli leaves, chopped green chilli, red chilli powder, garam masala powder, turmeric powder and coriander powder in a bowl.
• Mix them properly. Stuffing is ready. Divide it into 6 equal portions.

Directions for Paratha:

• Take 1½ cup wheat flour, 2 teaspoons oil and salt to taste in a bowl. Knead smooth and soft dough using water squeezed from shredded mooli. If required, add additional normal water. Cover it with a plate and rest it for 10 minutes.
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• Take 1/2 cup wheat flour in a plate for dusting/coating. After 10 minutes, knead dough again and grease the surface of the dough with 1 teaspoon oil. Divide it into 6 equal parts and give them a round shape of ball. Press each ball a little between your palms to give a shape of pattie. Coat it with dry wheat flour.
• Place one pattie on roti making board (chakla) and roll it out into a circle having 4-5 inch diameter. Put one portion of prepared stuffing in the center.
• Coat it with dry wheat flour and roll it out carefully into a circle having 6-7 inch diameter.
• Heat a tava over medium flame. When it is medium hot, place rolled paratha on it. When the tiny bubbles appear on the surface, flip it.
• Spread 1/2 teaspoon oil over the surface with the help of spatula and cook for 30 seconds. Flip it and repeat the same process of spreading the oil and cook for 30-45 seconds. Repeat flip and cook process until light brown spots appear on both sides.
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• Stuffed paratha with mooli is ready. Transfer to a plate and spread butter over it. Serve with mint raita.