Mooli Ke Paranthe with Carrot-Tomato Raita

I came home today after work, with a determination to make some punjabi food.
When I take a peep in the fridge I find nothing but one radish, which I bought few days ago to add it in the Sambhar.
And the only dish which striked me was Radish Paratha!

Mooli Paranths with Carrot-Tomato Raita

Ingredients:

White radish: 1 cup, grated
Ginger: 1 tsp grated
Green chillies: 2, finely chopped
Coriander leaves: 1 tbsp, finely chopped
Chappati flour: 2 cups
Garam Masala: 1 tsp
Salt, to taste
Oil, to fry

How I did it:

1. Mix the grated radish, ginger, and chopped green chillies, corriander, garam masala and salt. Leave to marinate for sometime.
2. Squeeze well to remove the juice, add this juice while making the chappati dough.
3. Cover the dough with a wet muslin cloth and let it rest for about 30 mins.
4. Roll out small balls of the dough and fill with 1 tbsp of the filling.
5. Roll out the dough with a rolling pin. Dust liberally with flour to avoid the stickiness.
6. Pat off the excess flour and roast on a hot griddle.
7. Fry one side for 1 minute and then turn over and brush with a little oil.
8. When the second side is done and golden brown, flip and brush with a little oil on that side too.
9. Serve hot with raita.

Mooli Paranths

Carrot and Tomato Raita
Ingredients:

Yogurt: 2 cups
Carrot: 1 small, grated
Tomato: 1, finely chopped
Salt, to taste
Chat Masala, 1 tsp

Method:

1. Beat the yogurt to get smooth consistency.
2. Add salt, grated carrot, and chopped Tomato.
3. Mix well and sprinkle with chat masala on the top.
4. Serve Chilled.

Carrot-Tomato Raita

And the verdict:
The right recipe for people who run away from Radish. Though it gives a strong odour while peeling and marinating, it tastes and as well smells heaven when the paranthas are ready to eat!!

Food Event:
This is my entry for the RCI: Punjabi Cuisine event being hosted by Richa of As Dear as Salt.