Radish / Muli Parata

Ingredients:

For Dough

• 3 cups Wheat flour


• 1 cup All purpose flour (maida)


• ½ ts[ Sugar


• 1 ½ Cups Milk


• Salt to taste

For Filling:

• 4 Cups Radish/ Muli/ Mulangi (grated)


• 4 Tbsp Butter/ Ghee


• 1 Onion (finely chopped)


• ½ tsp Ginger paste


• ½ Cumin powder


• 1 tsp dry Mango powder (optional)


• Salt to taste


• Coriander leaves (optional)Butter/ ghee for shallow fry

Method:
Sift the flour, add sugar, salt and knead a soft dough by adding milk. Keep it a side for 30-40 minutes.
Peel and great the radish. Sprinkle salt on it and keep it for 10 minutes. After 10 minutes squeeze out all the water from radish/ muli. Heat the pan with ghee, add ginger paste, onion and fry till onion get tender. Add mango powder, cumin powder, salt , coriander leaves and fry for 3-5 minutes. Let it cool.
Roll chapattis 12-15 cms in diameter and spread a little filling over on chapatti. dab the edges with Water and cover with another chapatti. Press the edges with a fork to seal. (optonal) or just seal. Shallow fry these parata both the side with ghee or oil.

Serve with Bundi Raita.