Radish parantha

Ingredients

Radish leaves, finely chopped  1 cup             radish grated ½ cup

Wheat flr 1 ½ cup                                      gram flr/ besan ½ cup

Salt  tsp            cumin seeds/ jeera 1 tsp       oil 3 tbsp         sour curd 2 tbsp

Turmeric pdr ¼ tsp             red chili pdr 1 tsp           a big pinch pf asafetida/hing   

Oil/ ghee for shallow frying

Method

Rub salt on grated radish & its leaves. Keep aside for few minutes. This will soften them. Then squeeze out the water. Add flour & rest of the ingredients. Mix well & make a tight dough. Divide into 12 balls. Roll out paranthas. Shallow fry them on medium heat till they get light pink dots. They can be stored for a day & taste delicious even when cold.

Or those who want to store in freezer, wrap tight in plastic wrap/ zip lock bag & store, thaw & heat in microwave for 30-45 seconds, before eating.