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Ingredients :
For Stuffing :
- 1/1 katori chopped mooli leaves
- 1 katroi chopped methi leaves
- ½ katori grated mooli
- salt to taste
- sugar to taste
- 1 teaspoon lemon juice
- 3 green chilies
- 1 inch ginger
- 8-10 garlic cloves
- 1 tablespoon chopped coriander leaves
- 1 teaspoon jeera powder
- 1 teaspoon dhaniya powder
- 1 tsp ajwain
- ½ tsp hing
- ½ tsp turmeric powder
For dough :
- 1 cup wheat flour
- 1 cup roasted oats flour
- salt to taste
- water as required
- oil - 1 tsp
Method :
For Stuffing :
- take chopped mooli and methi leaves along with grated mooli in mixing bowl
- add garlic chili ginger paste (using 1 tblsp 3 chilies, 1 inch ginger, 8-10 garlic cloves)
- add jeera powder, dhaniya powder, hing, haldi, ajwain , sugar, salt , lemon juice in it
- mix well
- add chopped coriander leaves in it
- combine well and make a stuffing dough
- keep it aside
For Dough:
- In a large mixing bowl take wheat flour and roasted oats powder add pinch of salt and ½ tsp oil
- combine well
- make a dough using sufficient water and keep it aside for 10 minutes
For Paratha :
- make equal size balls of dough
- With a rolling pin, roll them into rounds roughly 4 to 5 inches in diameter
- stuff with the ready stuffing and close all edges and make a ball
- roll the paratha
- heat the pan sprinkle little oil
- place the paratha on pan
- cook it from both the side till it become golden brown from both the side by applying very little oil
- serve hot paratha with mint or coconut chutney
