- 1 no Mullangi/Radish
- 1 cup Wheat Flour
- 2 sp Fresh Curd/Yogurt
- 1 sp Red Chilli Powder
- 1/4 sp Turmeric Powder
- 2 sp Oil for dough
- Wheat Flour for dusting
- 4 sp Oil for paratha
Wash peel mullangi and grate it, then squeeze the grated radish one fistful at a time to remove the water/juice.
Place wheat flour in a bowl add red chilli powder, turmeric powder, salt and mix well. Add in curd, oil and mix everything well. Then add enough water and make a soft dough, keep aside for 20 mins with cover.
Knead the dough well and make equal lemon sized balls and keep aside. Dip the dough ball in dry flour and place on a flat surface, then roll it into a chapathi.
Meanwhile, heat tawa over medium heat, add 1 sp oil on the tawa and coat the pan with oil, then place the raw muli roti on the hot tawa and cook both sides with oil. Make the same process with the remaining dough balls. Now Radish Parathas/Mullangi Rotis are ready to serve, serve with fresh yogurt and dal.