1cupFinely Chopped Radish Greensor as much available
1tablespoonGrated Ginger
1teaspoonCumin Seeds
½teaspoonRed Chilli Powder
1.5teaspoonGhee
¼teaspoonAsafoetida
Salt as needed
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Instructions
Mix whole wheat flour and salt. Knead well and make soft dough by adding water little by little. Mix a teaspoon of oil to the prepared dough and set aside covered for at least 10 mins.
Add ¼ teaspoon of salt to the grated radish and leave it aside for 5 mins.
Squeeze out as much water as possible.
To the squeezed out radish, add finely chopped radish greens, red chilli powder, salt and grated ginger.
Meanwhile heat oil and add cumin seeds and asafoetida.
Now add the radish mixture and sprinkle salt as needed.
Cook covered for 3-4 mins until the radish & greens are tender. Remove from heat and let it cool down completely.
Take a ball of the prepared dough. Roll it into a thick roti.
Place 2-3 tablespoon of radish stuffing at the center of the rolled-out roti.
Start pleating the dough from one side and close it from all the directions. Remove any excess dough from top.
Gently press it again and roll into a thick paratha. If required, dust additional wheat flour.
On a heated tawa/flat pan, cook the paratha on both sides until golden brown spots appear. Spread a teaspoon of oil/butter on both sides of the paratha and remove it on to a plate.