• Whole wheat flour (atta) + for dusting 3 cups
• Radish, grated 2 medium
• Red chilli powder 1/2 tablespoons
• Asafoetida 1/2 teaspoon
• Carom seeds (ajwain), crushed 1/2 teaspoon
• Salt to taste
• Ghee 2 tablespoon
• Green chilli, chopped 2
• Fresh coriander leaves 2 tablespoons
• Radish, chopped radish leaves to be used 2
• Oil to shallow fry

Squeeze out extra juice from grated moolis. Reserve the juice. Mix together atta and salt to taste. Rub in two tablespoons of ghee. Add the reserved juice of moolis and knead into a stiff dough.

Add water if necessary. Cover and rest it for fifteen minutes. Mix grated mooli, red chilli powder, asafoetida, carom seeds, green chillies, coriander leaves, mooli leaves and salt.

Mix well. Divide the dough into eight equal portions. Flatten each portion, keeping the edges thinner than the centre. Place a portion of the filling in the centre and gather the edges and roll into a ball. Press slightly and rest for five minutes. Roll out into a parantha. Heat a tawa.

Place parantha on the tawa. Turn over drizzle a little oil. Turn over again and drizzle a little oil on the other side too. Roast till both sides are golden and crisp on the outside. Make the remaining paranthas in the same way. Serve hot.

by Pak101.com (few years ago!) / 1061 views