- 500 grams of Raddish
- 1 Medium Onion
- 4-5 Green Chillies
- 1 Tsp Cumin powder
- 1/2 Cup Chick pea flour
- Fist full of finely chopped Coriander leafs
- 1 inch piece of Ginger
- A pinch of Asafoetida
- 1 Cup of Whole Wheat flour
- 1/2 Cup of All purpose flour (maida)
- Oil for frying
- Salt to taste
Peel the raddish and grate using a medium size grater
Using the plam of both hands squeeze out excess water out of the raddish and set aside.
you may leave the moisture in the raddish if you have time to sauté and allow all the moisture to wilt away.
In a mixer grinder add the ginger, chillies & onion and coarse grind the masala.
Heat a wok or pan add 2 tbsp oil and fry the raddish along with the ground masala, cumin powder, asafoetida and salt fry till the moisture evaporates from the raddish if you have moisture in the preparation you can add 2 to 3 tbsp ground chick pea flour and add coriander fry everything properly and allow the filling to cool completely.
In a mixing bowl add the wheat flour and all purpose flour make a well add 1tsp of salt and 2 tsp of oil and kneed adding water the roti dough should be soft not sticky you may add excess oil kneed well cover and allow to rest for 1/2 hour.
Mom has show a detail demo on youtube do look into this video and try out this ultimate paratha...:)