Serves:2
1 cup Raddish (grated)
11/2 teaspoon Redchilli powder
1 teaspoon Cumin seeds
1/4 teaspoon Turmeric powder
1/4 teaspoon Amchoor powder
1/2 teaspoon Garam masala
Salt as needed
11/4 cup Wheat flour
Warm water as needed
Oil as needed
PROCEDURE:
1. Peel and grate the radish; mix little salt with it, keep aside for 10 mins.
2. You will be able to squeeze out a whole lot of water from this grated radish, do not discard this water, save it.
3. Mix all the ingredients in a mixing bowl, use the squeezed out water to make dough instead of water.
4. Make equal sized balls out of it. Roll out to thin parathas; just like 1 chapathi’s thickness. Dust generously with flour while rolling out.
5. Heat tawa and cook on both sides drizzling some oil each side, until golden brown spots appears.
NOTES:
1. Make parathas as soon as you prepare the dough. If you keep the dough for a while, it will leave water and becomes sticky and it will be difficult to roll.
2. The original recipe is here.
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