[Recipe & photo courtesy of Tarla Dalal]
Makes 15 parathas
2 cups whole wheat flour (gehun ka atta)
3/4 cup white radish (mooli), grated
1/4 cup radish (mooli) leaves, finely chopped
3/4 cup fresh low fat curds (yoghurt)
1/2 teaspoon turmeric powder (haldi)
1 1/2 teaspoons chilli powder (or chopped green chillies)
1 teaspoon oil
salt to taste
2 1/2 tablespoons oil for cooking
Mix all the ingredients and knead into a soft dough, adding a little water if required.
Divide the dough into 15 equal portions. Roll out each portion thinly into a 5″ diameter circle.
Cook each paratha on both sides on a non-stick pan, smearing a little oil on each side, until brown spots appear on the surface.