Stuffed Mooli Paratha Recipe (Radish Flat Bread)

Stuffed Mooli Paratha Recipe is simple, wholesome healthy recipe that is made from grated white radish along with some spices is stuffed in a whole wheat flour dough. Stuffed Mooli paratha can be served for breakfast or any other meal, all throughout the year.   Mooli/ Mullangi (Radish), Extra Virgin Olive Oil, Cumin powder (Jeera), Ginger, Gram flour (besan), Coriander (Dhania) Leaves, Green Chillies, Salt, Whole Wheat Flour, Salt, Extra Virgin Olive Oil, Salt, Oil   For the stuffing: 3 Mooli/ Mullangi (Radish) , finely grated 2 teaspoon Extra Virgin Olive Oil 1 teaspoon Cumin powder (Jeera) 1 teaspoon Ginger , grated 1-1/2 tablespoons Gram flour (besan) , (optional) Coriander (Dhania) Leaves , a handful, chopped 2 Green Chillies , finely chopped Salt , to taste For the dough: 2 cups Whole Wheat Flour 1 teaspoon Salt Extra Virgin Olive Oil , or ghee to smear while cooking 1 teaspoon Salt Oil , or ghee to smear while cooking     20   45     To begin making the Stuffed Mooli Paratha heat olive oil in a wide pan.Add the radish, salt and saute on high heat till all the moisture from radish evaporates.Turn off the heat and add the remaining ingredients for the stuffing and stir well to combine.Allow the stuffing mixture to cool down.Mix all the ingredients for the dough in a mixing bowl, add little water at a time and knead to make a smooth dough. Divide the dough into 8 portions.Dust a flat working surface with some flour. Roll a portion into a ball and flatten it using your fingers and roll it out into a 3 inch diameter circle.Place about 2 tablespoons of the stuffing in the center, gather the edge and seal it. Carefully roll it out into a circle about 6-7 inches in diameter.Heat a skillet over medium heat and cook the mooli paratha in olive oil until cooked through, and has golden brown spots on both sides.Repeat with the remaining portions of the dough and the mooli paratha filling.Serve Stuffed Mooli parathas on its own or with a chutney, raita or pickle of choice.