1 to 1½teaspoonchaat masala (optional, or amchur /dried mango powder)
¼ to ⅓teaspoonajwain/ carom seeds
How to make the recipe
Preparation
Mix together grated radish with salt and let rest for 7 to 8 mins. Squeeze out the juices from the radish using your hands and place it in a mixing bowl.
To another mixing bowl, add the flour and oil. Start adding the radish juices little by little and begin to form a soft non-sticky dough. (You will only need about ½ cup+ 2 tbsps juices. Store the rest in the fridge to use later)
Knead the dough well until smooth and divide to 8 portions. Cover and keep aside.
Squeeze the grated radish once more to remove any more moisture in it. Add the grated radish to the bowl along with chili, ginger, coriander leaves, cumin powder, turmeric and garam masala. Mix everything well. The stuffing should be dry and not too wet.
You may taste test and adjust any other spice but do not add salt. Roughly divide the filling to 8 portions in the bowl.
How to make Mooli Paratha
Take 2 to 3 tbsps of flour to a small bowl. Dip a dough ball in the flour and shake off the excess. Sprinkle some flour on the rolling area.
Flatten the dough ball and spread it with your fingers to form a small cup (about 4 inches, check pics in the post)
Place one portion filling in the center, in the cup and press down the stuffing gently. Sprinkle chaat masala if you want. Bring the edges higher and seal the cup.
Flatten with your fingers and place it on the rolling area. Sprinkle a little flour on it and spread gently. Roll it to a 5 to 6 inch paratha. If the paratha breaks, apply little dry flour. This way make 4 parathas and cook them first, later follow the same steps.
To fry the paratha, heat a pan on a medium to medium high heat. Dust off the excess flour from the paratha and place it gently on the tawa/pan.
Wait until you see bubbles on the mooli paratha. With the help of a turner, turn it to the other side. Spread ghee and let cook until you see bubbles.
Reduce the heat to medium. Turn them again and spread more ghee. Fry them pressing down with the turner, until the paratha has some deep golden spots. Make sure they are cooked on the edges as well.
Remove and stack on a plate. It is important to dust off the uncooked paratha before placing on the pan. If required, wipe off the pan with a tissue after cooking each paratha.
Serve Mooli Paratha hot with yogurt, pickle or chutney. If you want you may sprinkle some chaat masala on the hot parathas.