• FOR PARATHA
• 3 cups wheat flour
• 2 cups meda
• Some water for kneading the dough
• Some oil/ghee / butter for frying parathas
• FOR FILLING
• 1 large size white radish (peeled and grated)
• Salt
• Red chilli flakes
• 1 tsp chaat masala
• 6 tbsp coriander chopped
• 4 tbsp green chillies chopped
• 1 tspn chopped mint (good for digestion)
• ¼ tsp carom seeds (ajvain)
• 1 tbsp cracked coriander
• 1 tspn cumin seeds (zeera)
• 1 tsp garam masala
• ½ tsp turmeric

In a mixing bowl, combine plain flour & wheat flour and add knead into a soft dough by adding water gradually. Keep aside for 20 minutes.

Now make small balls of dough, 2 per paratha. Roll them flat with a rolling pin into a saucer size chapatti.

Place 1 ½ – 2 tbspns of radish filling on one chapatti and cover it with the other one. Press the edges to seal.

Flat with your palm and fingers and then use a rolling pin to plat the edges.

Place the parathas on a hot griddle. After 15 secs or when it looks like it is half cooked flip the side and apply some oil. I use spoon to apply oil.

Then flip the side and apply oil to the other side. Cook from both the sides until both are brown and good.

Do the same with remaining dough and filling.
Serve hot with anda, yogurt and achar.

by Pak101.com (few years ago!) / 977 views