Molangi Paratha

Molangi Paratha

Ingredients:

• 1 cup of wheat flour
• 1/2 cup of warm water
• 1/2 tsp of salt

Filling 

• 1 tbs of corn oil (any oil)
• 1 cup grated molangi (radish, Daikon)
• 1 tsp oma(anise seeds)
• 1 tsp mustard seeds
• 1/2 tsp garam masala
• 1/2 tsp chilli powder (optional)
• 1/2 tsp salt

Method:

To make the filling, heat oil on medium in a pan and splatter mustard seeds. Add the oma (anise seeds) followed by the molangi. Saute/cook on low heat till the moolangi is soft and looks pretty dry. Add salt, garam masala, chili powder and thoroughly mix everything. Turn off the heat and set aside to cool and the filing is ready to be used in the paratha.

To make paratha dough, mix wheat flour, salt and the filling  in a bowl. Cautiously add water and knead into a soft dough. Roll the dough out on a flat surface to form a 1" tubular shaped lump. Cut this up with a butter knife into 1/2 " discs, roll between your palms and set aside. With a rolling pin, roll each disc into flat 6"-8" diameter parathas. Sprinkle a till dry wheat flour while using the rolling pin to help prevent the dough from sticking. Roll out all the dough discs and place them on a plate. Ensure they do not stick to each other( can sprinkle a little flour, or use wax paper to keep them separate). Make about 8 to 10 molangi parathas.

To cook the parathas, heat tava well on medium heat. Place each paratha on the heated tava and cook both sides by flipping with a flat spatula. Add few drops of oil for each side. Keep flipping sides till paratha is cooked. Paratha will be brown here and there when done.

Cooking Tips:

After grating, you can squeeze out the water from the molangi.

Serving Tips:

Serve hot with raitha and any other side dish.