Mooli Methi Palak Paratha With Amla Chutney

Ingredients

• 2 cup Whole Wheat flour
• 1 tsp Oil
• 1/3 tsp Salt
• 1 cup Water(more if needed)
• 2 tbsp Ghee
• 2 Radish/Mooli
• 1/2 cup Fenugreek leaves/Methi leaves
• 1/2 cup Chopped Spinach Leaves
• 1 small Onion
• 1 tsp Red Chili powder
• 1/2 tsp Garam masala powder
• 1/2 tsp Turmeric powder
• 1 tsp Salt
• 1 tsp Chaat masala powder
• 6-7 Amla/Indian Gooseberry
• 2 Green Chillies
• 4 Garlic cloves
• 1 tsp Mustard Oil
• 1 tsp Salt

Steps

1. Wash the mooli and peel it before cutting it into small pieces.
2. Use a food processor to finely chop the onion with the spinach and fenugreek leaves.
3. Run the mooli through that same food processor to grate it.
4. Put the grated vegetables on a plate, add salt and leave them for 10 minutes.
5. Using muslin cloth, squeeze out all the water. Put the vegetables on a plate and mix them well with chat masala, garam masala powder, chilli powder and turmeric powder.
6. For the dough, put flour, salt and oil in a large bowl, then add water and knead a soft dough.
7. Portion the dough into medium-sized balls and fill them with the stuffing.
8. Close up the edges, press the filled dough flat with your hand and then use a rolling pin to roll it out carefully.
9. Use oil or ghee to cook the paratha on the tawa, cooking both sides.
10. Offer the mooli methi paratha hot alongside a dollop of butter and amla (Indian gooseberry) chutney.
11. For the amla chutney, wash and deseed the amla, then roast the pieces on a tawa with green chilli and garlic cloves.
12. Allow them to cool, then use a mixer to grind them into a fine paste.
13. Add the salt and mustard oil to finish the amla, or gooseberry, chutney.