Radish stuffed Paratha - Mooli ka paratha

Paratha is widely eaten as breakfast in Northern part of India, which has become very popular in down south as well. It;s available and served as Breakfast or Lunch or dinner in most of the restaurants. Parathas are usually stuffed and there are a variety of kinds. One such type is made with Radish, referred as Mooli in Hindi.

There are different ways stuffing can be set in the dough before rolling out as paratha.  You can Google and will get lot of images. I usually follow a much easier method most of the time, Like the picture I have given below.

Ingredients:

1. Radish Grated - 1 (Red or white)
2. Green chili - finely chopped - as per taste
3. Ginger - little finely chopped
4. Coriander leaves a bunch - finely chopped
5. Crushed Cumin - Optional 1/4 to 1/2 tb spn
6. Asafoetida - less than 1/4 t spn
7. You may add red chili pwder / garam masala / chaat masala - little if required
8. Salt to taste
9. Oil for paratha
10. Wheat atta for making the dough
11. Ajwain - carom seeds (optional)

Preparation:

1. In a large bowl add ajwain to atta, little sal and few drops of oil if required mix well
2. Add water little by little and knead the flour and keep aside, covered for 15 - 30 min
3. In the meantime prepare the stuffing. 
4. Take a handful of grated radish and squeeze out the water, alternatively you may also dry roast this for 2 min in low heat (If dry roasted wait for it to cool down)
5. Mix all the ingredients for stuffing in a bowl and add salt at last just before making parathas.
6. Roll out paratha with stuffing, cook on medium heat on both sides till golden brown with little oil.
7. Enjoy the parathas with butter spread and cold yogurt(curd)