It is mooli season, an abundance of mooli in the market, but what to do with this vegetable.
One of my favourite recipes is mooli and methi paratha.
Ingredients
Fenugreek leaves (methi) finely chopped
White radish (mooli) peeled and grated
Radish leaves (mooli ke pattte) finely chopped
Wheat flour (atta)
Dried mango powder
Green chillies finely chopped2
Salt to taste

Method
Mix together grated radish, radish leaves, fenugreek leaves, dried mango powder,
wheat flour, green chillies and salt in a bowl. Add sufficient water and knead into dough. Apply a little oil on the dough, cover and set aside.

Divide the dough into equal portions and shape them into round balls.

Roll out each ball into a roti. Fold it from all 4 sides to make a square. Apply a little oil on it and fold in the centre. Dust with dry flour and roll further to a square paratha.

Heat a non-stick tawa, place a paratha on it and cook, turning sides, till both sides are equally done.

serve hot and enjoy!