Radish Paranthas with Finger milltet and wheat flours

The 1st photo is after grating radish, adding salt, then after few minutes, squeezed the water and I put in a bowl, added equal quantities of finger millet flour( ragi) and wheat flour, salt, garam masala, green chilies, 2nd photo, rolled out parantha,
3rd cooked paranthas with potatoes, brinjal+onion vege + cucumber raita was my lunch 2 days ago.

   

Ingredients

radish  1 big, roughly 250-300 gm

salt to taste

finger millet flour ( ragi)

whole wheat flour roughly 1/4 cup of each

green chilies finely chopped to taste

ajwain/ carom seeds  1/4 tsp

garam masala  1 tsp

ghee for cooking

 

Method

wash, peel and grate the radish, add roughly 1/2 tsp salt, mix well, keep it aside for about 15 minutes

then squeeze out the water well , add the chopped green chilies, if you've coriander leaves, you can add that also, I didn't have it, then garam masala, ajwain, salt to taste

add the flours, I added roughly 2 tbsp of each alternately till I'ld knead it to a soft dough, I didn't add more water. In case you find it dry, you may little water.

then roll out as roti, heat a tawa, cook as usual, using ghee once brown spots appear on both sides.

serve hot with veges, dal or raita or chutneys whatever you like with it.

Note- earlier, I used to keep the squeezed out radish with its masalas separately, take a ball roll little, add stuffing, cover well and roll it again. I found that this way was easier. You may do whichever way you like.

Note- you can do only with whole wheat flour, I wanted it healthier, so I used both.

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