Mooli Paratha with Butter and Pickle
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Ingredients
- 400 g chapati flour (atta)
- 300 g mooli (daikon radish)
- 2 fresh green chillies
- 10 g fresh coriander, chopped
- 1 tsp ajwain (carom seeds)
- 40 g butter
- 200 g natural yoghurt
- 4 tbsp mango chutney
Nutrition (per serving)
- Calories
- 541 kcal
- Protein
- 15.7 g
- Carbohydrate
- 87.3 g
- of which sugars
- 19.6 g
- Fat
- 12 g
- of which saturates
- 6.6 g
- Fibre
- 10.7 g
- Salt
- 0.48 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Grate the mooli and squeeze it very dry in a clean cloth, then mix with the chopped green chillies, coriander and ajwain, and season well.
- 2
Knead the chapati flour with water into a soft dough, divide into 8 balls.
- 3
Roll each ball out, place a spoonful of the mooli filling in the centre, fold the edges over to seal, and roll out again.
- 4
Heat a dry griddle over medium heat and cook each paratha for 2-3 minutes on each side, brushing with butter, until golden and cooked through.
- 5
Serve hot with extra butter, the natural yoghurt and mango chutney.
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