INGREDIENTS:
For Paratha:
Wheat flour - 2 Cups
Oil - 2 Tsp
Ghee - as needed
Salt - as needed
Water - as needed
For stuffing:
Radish - 1 Cup grated
Onion - 1 Finely chopped
Cumin seeds - 1/4 Tsp
Sabji masala /
Garam masala - 1 Tsp
Oil - 1/4 Tsp
HOW TO MAKE:
In a big bowl add wheat flour, salt and mix to be even. Add water and oil and make a soft dough and keep it aside for two hours. If you want to make parathas for dinner better, the dough can be prepared and kept in the afternoon.
Wash the radish and peel the skin and grate with the grater. Crush the grated radish with your hands and remove the excess water from it. Heat oil in a kadai add cumin seeds, let it splutter. Add the chopped onion and fry till it get transparent in color. Add grated radish along with sabji masala (Store one) or garam masala and mix it well.
Keep stirring till it becomes dry and turn off the stove once the radish cooked. Transfer to a bowl and allow it to cool.
Take a small ball size of dough and make a thick circle.
Keep 1/2 tsp of stuff on the circle and seal it by pulling all the edges to the centre as shown in the picture. Seat completely and roll it into a thin parathas or thick. Dust flour then and there to avoid sticking. Heat chappathi tava and place the paratha. Brush with ghee on the paratha and cook till both the sides has golden spots. Transfer the parathas to the hot pack or to the serving bowl.
Serve hot parathas with curd and pickle :-)
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