Radish Chapati(Muli ke parothe)

Radish, many of us dislike it either because of its taste or for the smell. For me to dislike radish these two criteria are just enough. My mother always used to put it in Dal or sometimes put it in some curry and i would just go mad because i hated it like anything. But then there is something appealing in their appearance that made me to consume it . It was the parotha that i once tasted in my neighborhood. But the steaming of grated radish annoyed me as its smell was killing so i decided to find a way where i can get rid of both the smell and that typical taste. Here is the tasty ,filling Radish Parotha Recipie.

Ingredients:

Radish- 5pcs(Medium in size)

Coriander(Parsley) - Finally chopped

Onion -1 pcs(large in size) finally chopped

Green chillies- 2 -3 finally chopped

Garlic -7pc finally chopped

salt- As per taste

azwain(carom seeds)- 1 Tsp.

Oil - To fry

Flour - 3 cup

Water - 1cup

To make the radish filling:

• peel of the radish and grate it. 
• Put the radish in one bowl and Add salt to it.
• cover the bowl with a plate and allow the water to come out. wait for 5 minutes.
• squeeze the water out of radish.
• once the whole water has been drained add the finally chopped onion, garlic, chillies ,azwain.
• Mix the above ingredients well.

To make the chapati

• Take flour in one bowl .
• Add pinch of salt , 2tsp oil and water.
• knead the flour into fine dough..
• Make small balls out of the dough. Roll it flat to half the size. add the radish feeling (remeber to squeeze out the water). close the chapati into small ball and finally roll it flat.
• Once rolling is done, heat the Tawa and put the flattend chapati on it. Allow it to cook on both the sides.
• Add 1 tsp oil to the pan and allow the chapati to be cooked evenly on both the sides
• Once both the sides turn slightly golden brown in colour. take it out of the pan .

Serve hot with Potato curry or any other curry... Enjoy!!!!!!!!!!!!!
Happy cooking :-)

By: Sushmita Pandit