Mooli Patta Paratha

To make Mooli Patta Paratha, start by washing and finely chopping radish leaves and green chilies. In a mixing bowl, combine bajara flour, wheat flour, salt, turmeric, red chili powder, cumin, coriander, sesame seeds, amchoor, and hing. Add the chopped leaves and chilies, then gradually knead into a soft dough with water. Let it rest for 15 minutes, then divide into balls and roll each into flat circles. Cook on a heated tava, flipping and applying mustard oil or ghee until golden brown.

Yes, you can make Mooli Patta Paratha gluten-free by substituting the wheat flour with a gluten-free flour blend, such as rice flour or a mix of chickpea flour and tapioca flour. Just ensure the proportions are adjusted to maintain the dough's consistency.

To store Mooli Patta Paratha, allow them to cool completely before stacking them in an airtight container. They can be refrigerated for up to 3 days. For longer storage, you can freeze them, separating each paratha with parchment paper to prevent sticking. Reheat on a tava or skillet before serving.

Mooli Patta Paratha pairs wonderfully with yogurt, pickles, or a side of spicy chutney. You can also serve it alongside a fresh salad or a bowl of lentil soup for a complete meal.

If you can't find radish leaves, you can substitute them with other leafy greens like spinach, mustard greens, or even kale. Just make sure to chop them finely and adjust the spices to suit the flavor of the greens you choose.