Squeezed mooli

makai (maize flour) ka atta • whole wheat flour (optional, for binding ; I didn’t add) • fresh fenugreek leaves (methi), finely chopped • grated radish (mooli) squeezed to remove excess water • chopped mooli leaves also • green chilies, finely chopped • ajwain • cumin powder • red chili powder • haldi powder • Salt to taste • Warm Water, as needed (for kneading the dough) •

stuffing : • grated n squeezed mooli • ajwain / carom seeds • Salt • chopped green chilli • chopped coriander leaves • Ghee to apply • dough - • wheat flour • Salt • red chilli powder • oil

Radish (mooli) 2 cups (grated & squeezed) • red chilli powder • Green chillies • zeera • Fresh coriander leaves 1 to 2 tbls • Green chillies • Salt • garam masala • Oil for fry • Aata dough (2 small pairdas)

Mooli Methi Paratha- • chopped methi leaves • Radish grated and water squeezed out • Chapati dough as required • Salt, red chilli • oil + 2 tbsp white butter/ desi ghee( Clarified butter • ajwain (Carrom seeds) • Gobhi Matar Sabzi- • medium cauliflower chopped • peas boiled • Salt and red chilli • cumin seeds •

mutton cut into 2 inch pieces • yoghurt whipped till smooth • onions, sliced and deep fried till golden • yoghurt • ghee • cloves • green cardamom • ginger • flakes of garlic • dried red chili soaked in 1 cup warm water • garam masala • Kashmiri red chili powder •