There are umpteen parathas on offer as you start climbing up to the north of India. The radish paratha is soft and flavoured well, and it also lends a delightful crunchiness to your paratha.
Ingredients
2 cups, wheat flour
½ cup, maida
2 big tsp, refined oil
Salt, as required
2 cup, grated radish
½, lemon juices extract
2 nos, chopped green chillies
2 stems, chopped coriander leaves
Salt, as required
Ghee, as required
Preparation
Sieve the wheat flour and maida
Add refined oil and salt into the maida and wheat flour mixture along with adequate amount of water to make the dough. Mix it for 10 to 15 minutes until it becomes soft like chappati dough
Mix the grated radish, lemon juice, green chillies, coriander leaves and salt. Squeeze and remove the excess water, or else while rolling the paratha, it will tear off.
Make the dough into small balls. Take each ball in your hand, flatten it, and place a small portion of the mixture into each paratha, and seal its edges well making a round stuffed ball
Roll this out with a rolling pin, taking care to not spill the filling or tear open the cover
On a roti pan, place the paratha smeared with ghee. When it slowly rises, flip it and cook on the other side
Hot parathas are ready to be had with curd or salad
