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Mooli Dhania Parathas


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Pack your chapattis with a crisp, spicy radish filling and fold into a semi circle and cook. Great breakfast when you are in a rush. Makes an ideal tiffin box snack. Only don’t forget to carry some pickle and curd!

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Preparation Time: 
Cooking Time: 
Makes 12 parathas.
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Ingredients


12 Chapatis

For the stuffing
2 cups grated radish (mooli)
2 tbsp chopped coriander (dhania)
2 green chillies, chopped
salt to taste

Other ingredients
ghee for cooking
fresh curds (dahi) to serve

Method

    For the stuffing

    1. Sprinkle a little salt over the radish. Keep aside for 30 minutes and then squeeze out the water.
    2. Add the coriander, green chillies and salt and mix well. Keep aside.

    How to proceed

    1. When you want to serve, take one chapati, spread some mixture on one half. Turn the other side over it so that it gets the shape of a semi-circle.
    2. Cook on a tava (griddle) on both sides using ghee till crisp.
    3. Repeat with the remaining chapatis and stuffing to make 11 more parathas.
    4. Serve hot with fresh curds.
    RECIPE SOURCE : ParathasBuy this cookbook
    2 reviews received for Mooli Dhania Parathas
    2 FAVOURABLE REVIEWS

    The most Helpful Favourable review

     Reviewed By
    Foodie #610867April 16, 2014

    hey... this is an excellent recipe... a great idea, where I not just used up my leftover chapattis but also found a new tasty way to make, serve and even enjoy Mooli... and serve it with tomato ketchup... trust me even kids will end up asking for ONE MORE!!!!

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    Helpful reviews for this recipe
    Reviewed Todayby Foodie #610867

    hey... this is an excellent recipe... a great idea, where I not just used up my leftover chapattis but also found a new tasty way to make, serve and even enjoy Mooli... and serve it with tomato ketchup... trust me even kids will end up asking for ONE MORE!!!!

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    Report this Reported by 1 member
    Reviewed September 07, 2012by shreya_the foodie

    Classic mooli whole wheat paratha flavored with green chillies and coriander. One of my favorite parathas.

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    Report this Reported by 1 member
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