Making kids eat their vegetables is a hassle. Luckily, my son eats anything that looks like Paratha! So, its a big hit in our house. This afternoon, he wanted to eat Spinach Paratha, but I said I would make a different kind of Paratha. He was skeptical about the taste! But he loved the hot mooli-gajar parathas.
1 cup grated white mooli (radish)
2 cups grated gajar (carrots)
1 tbsp cumin seeds
1 tsp chili powder (optional)
3 tbsps finely chopped cilantro
1 tsp amchur
salt to taste
3 cups of whole wheat flour
1/4 cup whole wheat flour for dusting
Plain curd as needed
oil for greasing
- Mix grated radish, carrot, cumin seeds, chili powder, cilantro, amchur and sprinkle salt. Mix well and keep it aside for 30 minutes. Mix whole wheat flour in the vegetable mixture. If the mixture is very hard, mix curd to make it loose. Do not use water to loosen dough as Parathas will become chewy.
- Keep the dough aside for 20 minutes. Make fistful of dough balls, dust them with whole wheat flour and roll them with rolling pin on a flat surface.
- Sprinkle oil on the top side and put the oiled side facing down on the hot tawa (skillet). Bake till done on both sides. Repeat for remaining balls of dough.
- Serve hot with butter, curd and chutney.