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Julienne the tender Radish. Take care to use thinner Julienning blade. Set aside Now shred Leaves of Mooli .Remove the vein portion first. You will need about half cup of leaves shredding only. Now mix Bessan and baking powder and two spoons of oil in whole wheat flour thoroughly. Now add salt, turmeric, chilli powder and Asafoetida in the wheat flour and again mix homogenously. Now add Julienned Radish and shredded leaves to the mix of flour . Slowly knead it. Add little water and reach a workable softness. Roll out Parathas of 2.5 to 3 mm thickness. As you have added Besan, sometimes the dough will stick to the rolling stone and rolling pin, use dry wheat flour on top of the rolling stone and rub the dough in wheat flour while rolling. Fry on a Tava with usual smearing of oil on both the sided . This Mooli ke parathe is different from the stuffed Muli ke paranthe. Take care not to drain natural water of Radish as this has that strong taste and flavour. I also suggest that you should use very hot tasting variety of Muli for this Mooli Ke Tawa parathe.

2 Tender Moolies (Radish)
1 medium size Katora of whole wheat flour.
1/2 spoon of Turmeric powder
1/2 cup of leaves of Muli(Radish) shredded fine
1/2 spoon of Chilli powder
1/2 spoon of Asfoetida powder
1 spoon of salt(individual taste )
2 spoons of Besan (kadalai maavu)
1/4 spoon of Baking powder
20 ml Cooking oil for mixing with flour



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