Ingredients:
- Raddish/ Mooli : 1 (grated)
- Wheat Flour/ Whole Meal Flour: 1 cup
- Fresh Methi Leaves
- Salt: to taste
- Red chilli pwd: to taste
- Oil: 7-8 tbsp
Method:
- Knead dough with water. (Prepare dough by mixing just sufficient water(~ 1/2 cup). Knead well with hands till dough becomes soft)
- Stuffing: Add salt, methi leaves and red chilli pwd to the grated raddish. Mix them properly.
- Heat non-stick tawa/ flat pan.
- Take little dough and make small ball. Dust with wheat flour.
- Roll to make chapati on the rolling board. Put 1 tbsp of stuffing on the centre of chapati. Seal carefully on all sides(again to form a ball).
- Roll it again with rolling pin (belan) to form parantha, dusting with flour to prevent it from sticking to board.
- Put parantha on tawa. Flip when it is slightly cooked (nearly after a few seconds)
- Flip again after a few seconds(when parantha turns slight brown).Now oil the top of parantha and flip it again.
- Oil the other side also.Flip it and heat for another few seconds till done.
- Ready to serve with butter, curd or pickle.
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