Paratha is the variation of roti and is liked in all households of Pakistan and generally eaten at the breakfast time.  But this paratha is eaten at lunch or dinner.

There are variations of roti cooked in different ways and different fillings. Here we are sharing a recipe for mooli bharay prathey. I hope you will try this and enjoy.

Ingredients

Whole wheat flour ½ kg

Salt ½ teaspoon

Water as needed (different flours need different amount of water)

Dry flour ¼ kg for rolling out the Paratha s

Preparing the flour

1. Sift the flour and salt together;
2. Put the flour in a wide mouthed utensil;
3. Make a hole in the middle of wheat flour;
4. Pour water in the hole and mix it with flour;
5. Keep mixing until all the dry flour is wet but be careful in adding water as the flour may become too sticky;
6. When the floor is wet, knead it thoroughly with both hands until it is not too sticky and neither very hard;
7. When the dough is ready cover it with a lid and let it rest for ten minutes;
8. After 10 minutes the dough is ready for making Parathas;

Preparing the filling

Ingredients

1 kg radish

Salt 1  tsp

Red chili powder 1 tsp

¼ tsp turmeric powder

Ghee or oil 250 grams;

Method

1. Wash, peel and grate the radish,
2. In an open mouthed cooking pan put grated radish, salt, red chilli and turmeric powder and put it on very low flame,
3. Let it cook for 15 minutes and when they are soft dry the extra water if any on high heat,
4. Keep stirring so that it does not burn,
5. When the water dries keep it aside to cool,

Making and cooking Parathas

1. Divide the dough into 16 equal balls;
2. You will need a smooth surface to roll out the Parathas (just like the roti), it can be a marble slab or traditional roti block will do;
3. Sprinkle a little bit of dry flour on the surface and start rolling out;
4. You will need two balls at a time for paratha;
5. Roll out the both balls  about 4 inch wide and on one of them put cooked radish smoothly and then put the other 4 inch rolled out roti on it and press the corners so that the filling does not come out;
6. Now roll it into the size of the roti,
7. Heat up your cooking griddle, or a cast-iron skillet with a diameter of at least 12 inches (twa),
8. When the parathas is rolled out it should be thin and smooth;
9. Put it on the griddle and cook on medium heat, the high heat may burn the Paratha ;
10. When the Paratha is dry from one side flip it and when some brown flowers occur on one side spread one tbsp. ghee and turn it over again;
11. Now cook it from one side and then the other;
12. When the Paratha is golden brown it is ready to eat,

Serve with green chutney.

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