Mooli (Raddish) ke parantthe & Dhaniya (Corriander) chutney!

Mooli Paratha Recipe

Ingredients:

1 medium radish (mooli), grated

2–3 green chillies, finely diced

1 tsp ajwain (carom seeds)

1 tsp mangrela / kalonji (nigella seeds)

Very little salt (because radish already has natural salt)

Wheat flour – enough to knead

Ghee or oil for roasting (optional)

Preparation

Prepare the Dough –

1. In a large bowl, mix: Grated radish, Diced green chillies, Ajwain, Mangrela, Salt

2. Add wheat flour directly into this mixture.

3. DO NOT add water — the grated radish will release enough moisture.

4. Keep adding flour and knead until you get a soft, smooth dough.

5. Let it rest for 5–10 minutes so the flavours blend well.

Roll & Cook

1. Divide the dough into small balls.

2. Dust with dry flour and gently roll into parathas.

3. Heat a tawa.

4. Cook each paratha on medium flame until: Brown spots appear, Both sides are well roasted

5. Apply ghee/oil if you prefer a richer taste.

Dhaniya Chutney Recipe

Ingredients:

1 big bunch fresh coriander (dhaniya)

1 tomato (for thickness)

1 lemon

2–3 green chillies (adjust to your spice level)

Salt to taste

No water

Preparation

1. Wash the coriander thoroughly.

2. Add coriander, tomato, green chillies, and salt to a blender.

3. Blend without adding water.

4. Once smooth, squeeze in the juice of one lemon.

5. Mix well and taste. Adjust salt or lemon if needed.