Winter Special Breakfast | Mooli Paratha & Gajar Achar | Radish Paratha and Spicy Pickle

Ingredients

• 2 medium Radish (grated)
• ½ cup Radish Leaves (chopped)
• Salt to taste
• ½ tsp Carom seeds, Ajwain
• 1 no. Green chilli (chopped)
• ½ tsp Degi red chilli powder, Degi Lal Mirch Powder
• ¼ tsp Oil
• ¼ tsp Lemon juice
• A pinch of cumin powder, cumin powder
• 2 cup Whole wheat flour
• Salt to taste
• 1 tsp Ghee
• Chilled water as required
• 1 tsp Oil (after kneading) Oil
• 2 cup Water
• Salt to taste
• 1 tsp Sugar
• 2 medium Carrots (peeled & cut into batons)
• 4-5 no. Green chillies (less spicy & cut into half)
• 2-3 tbsp Prepared masala
• ½ cup Vinegar
• 2 tbsp Jaggery
• Salt to taste
• 2-3 heaped tbsp smoked mustard oil
• 1 tbsp Coriander seeds
• ½ tbsp Fennel seeds
• ½ tbsp Cumin seeds
• ¼ tsp Fenugreek seeds, methi dana
• 10-12 no. Black peppercorns
• 1 tsp small Mustard seeds
• 1 tbsp Yellow mustard seeds
• ¼ tsp Nigella seeds
• 1 heaped tbsp Degi red chili powder
• ½ tsp Turmeric powder
• Salt to taste
• Prepared mooli mixture
• 2 cup Curd (beaten), curd (yogurt)
• Salt to taste
• Ghee for greasing
• Coriander sprig, coriander leaves
• Butter (cubed)

Steps

1. In a medium bowl, add grated radish, radish leaves, salt to taste and leave it for 5-10 minutes.
2. Squeeze out the excess water from the radish and transfer it to a bowl.
3. In the same bowl, add carom seeds, green chilli, degi red chilli powder, oil, lemon juice and cumin powder.
4. Mix it well and keep it aside for further use.
5. In a bowl, add whole wheat flour, salt to taste, ghee, chilled water and knead it into a semisoft dough.
6. Add oil and knead it nicely.
7. Cover it with damp cloth and keep it aside to rest for a while.
8. Divide the dough into medium lemon size balls and make a cavity in the middle.
9. Add a spoonful of prepared stuffing in the cavity, seal the edges and roll it with the help of a rolling pin.
10. Keep it aside for further use.
11. On a tawa, add ghee, once it’s hot, place prepared rolled paratha and cook it on both the sides.
12. Transfer it to a serving dish and garnish it with butter.
13. Serve hot with gajar ka achar.
14. In a pan, heat water, add salt to taste, sugar, carrots and boil it for 2-3minutes on medium heat.
15. In another pan, add vinegar, jaggery and cook it for 2 minutes. Keep aside for further use.
16. In a bowl, add green chillies, cooked carrots, prepared masala, cooked vinegar & jaggery mixture along with smoked mustard oil, salt and give it a good stir.
17. Transfer it to an airtight container and store it well.
18. In a tray, add coriander seeds, fennel seeds, cumin seeds, fenugreek seeds, black peppercorns, mustard seeds, yellow mustard seeds, nigella seeds, degi red chilli powder, turmeric powder and salt.
19. Transfer the spice into a mixer grinder jar and grind it into a fine powder.
20. Keep it aside for further use.
21. In a bowl, add prepared mooli mixture, curd and salt to taste.
22. Mix it well and keep aside for further use.