- 1 Cup Wheat Flour (Atta)
- 2 White Radish (Moolis) (grated)
- 3 Fresh Green Chillies (chopped finely)
- 1/2 teaspoon Red chilli powder
- 1/2 teaspoon Garam Masala
- Oil or Butter
- Prepare the dough and keep it aside. Grate the mooli (radish) and keep aside for 15-20 minutes and later squeeze the water from it. You can also sprinkle some salt and mix well.
- Later after 15 to 20 minutes, squeeze the mooli gratings. This is done so that the mooli porantah does not break while rolling the dough. This radish juice can be used to make the dough instead of water.
- Add chopped green chilies to the grated mooli. This adds a lot of spice to the proantah and goes well as usually the porantah are served with butter or curd
- Take two lemon sized balls from the dough and roll them into a small circle, about 5 to 6 cms on the rolling board dusted with wheat flour.
- Take a good amount of the mooli stuffing and place it on one of the rolled dough. Don’t use too much stuffing as in that case the mooli proantah can break while rolling. sprinkle evenly one or two pinch of salt, red chilli powder and garam masala powder.
- Cover with the other rolled round and join the edges.
- In the meantime, heat the griddle or tava. Roll the dough into the size of proantah or roti. Care should be taken while rolling the dough as the proantah may break. we have added salt to the mooli and thus as a result some juice will start oozing out from the mooli proantah So don’t worry about it.
- When the tava or griddle is sufficiently hot then fry the paratha on tava using ghee (clarified butter) or oil. The mooli porantah should become golden and crisp from both sides.
- Make sure that the proantah edges are fried well. You can use spatula to press the edges. Use liberal amount of ghee or oil to fry the proantahs. Well fried muli proantah will have some brown spots and might puff up little.
- Serve with yogurt and achar (pickle). Image from my 1st canadian trip to brampton, my puah's house.