Muli-Haldi ka Paratha ( Daikon Radish-Turmeric Paratha or Flatbread)

                               Muli- Haldi Ka Paratha

 

 Muli and kacchi haldi ka paratha is delish as well as loaded with health benefits. It is a winter delicacy. In North India, people have all sorts of stuffed parathas and this is also one of those. I added raw turmeric into it, which gives it a vibrant yellow color and at the same time, has loads of health benefits. It was raining cats and dogs here in Chicago, the weather was ideal to indulge in a wholesome Indian breakfast, so I prepared this beauty!

 Turmeric and especially its most active compound curcumin have many scientifically-proven health benefits, such as the potential to prevent heart disease, Alzheimer's and cancer. It's a potent anti-inflammatory and antioxidant and may also help improve symptoms of depression and arthritis.

 Turmeric, a relative of ginger, has brilliant yellow flesh that will permanently stain, so break out the plastic gloves and old cutting board if you're working with the fresh stuff. 

Daikon radish is very high in Vitamin C, potassium, and phosphorus. Additionally, it contains several beneficial enzymes that aid in digestion as well as phytonutrients that help to fight against cancer. Both the root and the seeds of the daikon radish are healthy.

Ingredients:

1. Muli or Daikon-2 cups grated and water squeezed
2. Raw turmeric-2 grated or 1 heaped tsp. turmeric powder
3. Green chillies-4-5(Finely chopped)
4. Asafoetida or Hing- 1 pinch
5. Salt
6. Coriander or cilantro leaves-3-4 sprigs
7. Oil-1 tsp., plus for grilling the parathas

  

Procedure:

 

• In a pan, heat 1 tsp. oil.
•  Add hing and green chillies, saute for few seconds and add turmeric and daikon.
• Also add salt, cover and cook till water is dried up.
• If you are using haldi powder, add it also at the same time while adding green chillies.
• Your flame should be medium high, when water is completely dried up, turn of the flame and add cilantro.
• Make two rotis, on top of one roti, spread the filling when it cools down, press another roti on top and make the marks with help of a fork. This way, it will be sealed and filling will not come out.
• Make parathas and serve with hari chutney or pickle. This tastes best with Coriander chutney.
• Serve hot and enjoy!