Mooli ka Parantha These paranthas are made differently – instead of using grated radish we have used radish micro greens which have a strong flavour of the radish This is a Sanjeev Kapoor exclusive recipe. By Sanjeev Kapoor 25 Mar 2021 in Recipes Course New Update Main Ingredients Fresh radish micro greens, Whole wheat flour Cuisine Indian Course Breads Prep Time 26-30 minutes Cook time 16-20 minutes Serve 4 Taste Spicy Level of Cooking Easy Others Veg Ingredients list for Mooli ka Parantha as required Fresh radish micro greens 1 1/2 cups for dusting Whole wheat flour to taste Salt 1/2 teaspoon Red chilli powder 2-3 Green chillies chopped 1/4 teaspoon Carom seeds (ajwain) 1/2 tablespoon Fresh coriander leaves chopped 2 teaspoon for applying Ghee to serve Yogurt whisked Method Take whole wheat flour in a large bowl, add salt, red chilli powder, green chillies, carom seeds and coriander leaves. Snip a few fresh radish micro greens, roughly chop them and add them to the flour mixture. Add ghee and mix well. Add sufficient water and knead into semi-soft dough. Cover and rest for 10-15 minutes. Heat a non-stick tawa. Divide the dough into equal portions and shape them into balls. Slightly flatten them, dust them with a little dry flour and roll out into slightly thick discs. Place the prepared discs on the hot tawa and roast for 1 minute. Flip, apply some ghee and flip again. Apply some ghee on the other side too and cook, turning sides, till both sides till and evenly golden. Cut each parantha into 4 triangles, arrange them on a serving platter, garnish with micro greens and serve hot with yogurt. #Carom seeds (ajwain) #Fresh coriander leaves #Ghee #Green chillies #Red chilli powder #Salt #Yogurt Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article