Stuffed Paratha Series: Radish (Mooli) Paratha

Paratha atta: 
2 1/2 cups wheat flour
1 1/2 tsp Salt
4 tbsp oil
Water to bind

Ingredients:

3 large radishes
3 green chillies (or to taste)

Masalas used:

Salt to taste

Method:

 1.    Bind all paratha atta ingredients to make a kneadable dough. Set aside.
 2.       Finely grate radish

 3.       Finely chop green chilli

 4.       Transfer into a bowl, add salt and mix.

 5.       Roll out two small rotis, place stuffing in the middle, seal rotis from side, dust in flour and roll out.

 6.       Cook stuffed parantha on gas over low flame on a heated tava, adding little ghee to aid in better cooking.

 6.    Ensure both sides are well cooked before serving hot with curds & pickle