Mooli Paratha

Wheat Flour - 2 cups
Water - 1 table spoon
White Raddish - 2 grated
oil/ghee - 3 table spoons
Salt - 1 tea spoon(adjust)
Red chilli powder - 1 tea spoon
Jeera/Cumin seeds - 1 table spoon


  • Add salt, grated raddish, cumin seeds, chilli powder, oil to wheat flour to make a soft dough( no need to add water as raddish releases water while mixing), If Dough is soo hard without water then add little amount of water.Be carefull while adding water.

  • Make balls of the dough, dust it with flour to make parathas(same chapathi process)

  • Cook on hot tava applying ghee to both sides till brown spots appear on both sides.

  • Serve it with a chutney or fresh thick curd.

Tips For making chapathi:(for new guests to kitchen)

  • Dont apply ghee immedietly to chapathi first cook for 1 minute one side immediently flip the chapathi to other side, wait till it puffs then spread ghee, again flip chapathi now apply ghee to this side.

  • The above procedure will help u to cook a perfect chapathi as so many apply ghee immediately, chapathi burns fastly leaving uncooked inside.

  • First allow it to cook without oil both sides for few seconds and then apply ghee to get soft, puffy and tasty chapathi.