Radish / Mooli / Mullangi Chapathi

Radish / Mooli Chapathi

Radish chapathi tastes excellent .  Buy fresh Radish .   Apart from adding Radish in Sambar or Sabji or Salad , we can also add Radish in Chapathi dough.   Mooli chapathi is a popular dish .  Especially in winter , we can get very juicy , fresh Radish along with leaves.  We can add those leaves also while preparing dal or sabji or Mooli chapathi .    

Instead of stuffing Radish inside dough like Parata,  this way of adding grated Radish while kneading the dough makes preparation very simple and easy.

Recipe :

Radish : 1 cup

Oregano seeds : 1 tsp

Green Chilly : 1 

Whole Wheat Flour / Aata  :  3 cups ( 600 ml )

Warm water: 1 cup

Salt  : ½ tsp

Sugar : ½ tsp

Ghee or Oil : 1 tsp

Ghee or Oil for frying.

Peel and Grate Radish .  Finely chop green chilly.  Crush oregano seeds.

         

Mix all the ingredients and knead briefly, just to mix water and no traces of dry flour.  Brush oil on surface of the kneaded dough to prevent it from drying .  Rest for at least half an hour.   Now knead thoroughly into soft dough,  for 10 to 15 minutes .   Dough should not be sticky or it should not be hard.  You can use food processor or can knead using hands.

Divide into 12 equal portions of balls .

Dusting in wheat flour , roll each balls into a disc, as thin as possible . 

While rolling,  pressure should be light and equally applied .

If you are very particular about the shape, you can use any round lid and cut the edges to get perfect round chapathi.

On a hot pan place the rolled chapathi .

When it just starts to bubble at the bottom ( first side ), flip and cook on the other side ( second side ) and apply few drops of ghee or oil lightly and cook till it gets light brown spots.

Now flip and cook both the sides again for few seconds till it gets golden brown spots.

 

Serve hot with Dhal /  Bhaji  or any gravy.

Note : 

·       Water may vary according to the quality of wheat flour and also the water content in Radish.  Increase or decrease accordingly.  

·       After kneading , if you find your dough is sticky , add some flour and knead it.  And if it is hard , add little water and knead.

·       Use less flour for dusting as much as possible .

·       Generally , chapathi  should be cooked in hot pan for lesser time.

·       Machine ground wheat flour gives best result.