Mooli Lachha



I like to eat this mooli laccha along with chawal-dal-sabzi (rice-pulse-cooked veg). It can be preserved for 2-3 days.


* Mooli (Radish) – 2 pcs

* Ginger (grated) – 1-2 tsp (as per liking)

* Ajwain (carom seeds) – 1/4 tsp

* Kalonji (nigella seeds) – 1/4 tsp

* Salt – to taste

* Lemon juice – 1 tsp

* Green chilli – 2 pcs (slit or cut into pieces)



* Peel the radish and grate it.

* Squeeze out all the water from the grated radish.

* Now add rest of the ingredients, mix well.

* Cover it with a lid and let it sit for around 2 hours before consuming.

* Store it in the refrigerator. Can be used upto 3 days.


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