Mullangi Stuffed Chappathi(Radish Chappathi)

Ingredients

Wheat flour-2cups

Radish(Mullangi)-1

Onion-1

Green chilli-2 or 3

Curry leaves-few

Corriander leaves-few

Oil-2tablespoon

Salt-as required

For Grinding

Tomato-1

Cumin-1 tablespoon

Fennel-1 tablespoon

Method

• Peel the skin of radish and cut it into very small pieces.
• Mix wheat flour, water,salt.
• Make a thin dough for chappathi and keep it aside for 1hour.
• In a kadai,add1/4tablespoon oil,fry cumin and fennel.
• Grind chopped tomato.cumin,fennel into fine paste.
• In another pan,add oil,the grinded paste.
• When the raw smell goes off,add onion,green chilli,curry leaves.
• When onion get transparent,add chopped radish.
• Cook for few minutes,then add 2cups of water.
• Cook until the radish becomes soft and it is fully done.
• Garnih with corriander leaves.

Chappathi

• Mix Wheatflour,salt.
• Add water little by little and mix well.
• Knead into medium soft dough.
• Keep the mix aside for atleast half-an-hour.(More the time you keep it aside,more it will be soft).
• Make medium sized balls with the dough.
• Roll the balls using the chappathi roller on a board,by applying raw wheat flour ocassionally(this is to avoid the chappathi from sticking on the board)
• Heat the tawa,cook chapathis one by one.
• When it is cooked one side,flip it and cook on the other side too.
• Keep the sauted masala in between chappathi and roll  it.