Every time I hear 'Mooli ke parathe', I simply cannot resist saying it again and again in a Nirupa Roy voice. I simply have to go 'Beta, maine tumhare liye, tumhari pasand ke mooli ke parathe/gajar ka halwa banaya hai'...with a couple of wheezes and some dry, hacking cough for effect. This goes on for some time to much annoyance on Debu's part :). My funny bone was seriously tickled when I realized that I had some Gajar Halwa in the fridge to go with my Parathas! Yeah, it doesn't take a lot to amuse me. Between doing those voices and actually eating this filmy breakfast, I don't know what was more fun!
Mooli ke parathe
For the filling
1/2 grated radish/daikon
1/2 teaspoon ajwain(carom seeds)
1/4 teaspoon fresh ginger, grated
2-3 green chillies, chopped
a pinch of turmeric
a pinch of hing (asafoetida)salt to taste
For the dough
2 cups of whole wheat flour
1 teaspoon oil
Add some salt to the grated radish and keep aside for some time. Squeeze the radish and collect the water in a cup. Use it for kneading the dough. Use more water in needed and cover with a soft, damp cloth. Heat some oil in a pan, add the turmeric, hing and grated radish. Saute quickly till the mixture is dry. Cool it, add the chillies, ginger and follow the usual procedure to make a paratha.
White radish is quite an acquired taste. If you want a milder paratha, leave out the radish juice and make your dough with plain water. If you get hold of the leaves then chop them up and use them in the paratha too.
For the Gajar Halwa, check out Vishakha's recipe here.