Mooli Paratha, White Butter and Masala Chai

Instructions

1. 1

   Prepare the Dough

   • In a large mixing bowl, combine 2 cups of atta, 0.5 tsp salt, and 1 tbsp of oil. Mix well.
   • Gradually add water while kneading to form a soft, smooth, and pliable dough. The dough should be soft to the touch, not stiff.
   • Knead the dough for 7-8 minutes until it becomes elastic.
   • Cover the dough with a damp cloth or a lid and let it rest for at least 20-30 minutes. This helps the gluten relax, making the parathas softer.
2. 2

   Prepare the Mooli Filling

   • While the dough rests, wash, peel, and finely grate the mooli.
   • Place the grated mooli in a muslin cloth or a fine-mesh sieve and squeeze out as much water as possible. This is the most critical step to prevent the parathas from tearing.
   • Transfer the dry, grated mooli to a separate bowl. Add the finely chopped green chillies, grated ginger, ajwain, red chilli powder, garam masala, amchur powder, and chopped coriander leaves.
   • Mix all the filling ingredients well. Do NOT add salt at this stage.
3. 3

   Stuff and Roll the Parathas

   • Once the dough has rested, knead it again for a minute. Divide the dough into 8 equal-sized balls.
   • Now, add the 1 tsp of salt to the mooli filling and mix quickly. Divide the filling into 8 equal portions.
   • Take one dough ball and flatten it with your fingers. Roll it into a small circle of about 3-4 inches in diameter.
   • Place one portion of the mooli filling in the center of the circle.
   • Bring the edges of the dough together, pleating as you go, to cover the filling completely. Pinch the top to seal it tightly and remove any excess dough.
   • Gently flatten the stuffed ball with your palm. Lightly dust it with dry atta and roll it out gently into a 6-7 inch circle. Apply even, light pressure to prevent the filling from spilling out.
4. 4

   Cook the Parathas

   • Heat a tawa (flat griddle) over medium-high heat.
   • Carefully place the rolled paratha onto the hot tawa. Cook for about 30-45 seconds until you see small bubbles forming on the surface.
   • Flip the paratha and cook the other side for about 30 seconds.
   • Spread about 0.5 tsp of ghee on the top surface and flip it again. Press the edges gently with a spatula to ensure even cooking.
   • Spread another 0.5 tsp of ghee on the other side, flip, and cook until both sides are golden brown and crispy.
   • Repeat the stuffing, rolling, and cooking process for the remaining dough and filling.
5. 5

   Serve

   • Serve the hot Mooli Parathas immediately with a side of plain yogurt (dahi), a dollop of butter, or your favorite Indian pickle (achaar).