RADISH-ONION PARANTHA

INGREDIENTS

atta/ wheat flour as needed
radish finely grated  2-3 cups as needed
salt to taste
chilli pdr to taste
ajwain/ carom seeds  1 tsp
onion finely chopped  2-3 tbsp
oil as needed
fresh coriander leaves finely chopped 2-3 tbsp

METHOD
grate radish, add little salt, mix well, keep it aside for some time, then squeeze out the excess water from it as much as possible
in a big bowl, add radish, onion, salt, ajwain, chilli pdr, coriander leaves mix well
add flour, mix well, as you keep kneading, you'll realise that you may not need any water at all to knead
make a soft dough, add 1-2 teaspoon of oil if needed
make small balls, roll out into as thin paranthas as possible
heat a tava/ griddle, cook the paranthas well till brown spots appear on both sides, adding oil/ ghee as desired.
serve hot with vegetable raita, pickle of your choice.

ps- those who like makki ka atta, i.e., maize flour may use that instead of atta.



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