If you make mooli paratha, you already know the drill: grate the radish, squeeze out all the water, and use the dry stuffing so your parathas don't turn soggy or tear. But most people do this next: they pour that squeezed-out water down the drain. Stop. That water is one of the most useful things in your kitchen, and in this post I'll show you exactly what to do with it — plus the nutrition science behind why it's worth saving. The Hack, in One Line Squeeze the water out of your grated mooli (you have to, for good parathas) — but instead of throwing it away, use that same water to knead your dough. Nothing wasted, and your parathas taste even better. First, Why You Must Squeeze the Radish Grated radish holds a lot of water. If you stuff it into dough as-is, that water leaks out while rolling and cooking — which is exactly why mooli parathas tear, stick, and go soggy. Squeezing the stuffing dry is the fix for that problem. So the squeezing isn't optional — it's the...
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