Ingredients:

1 medium sized muli (radish)
3 cups wheat flour
2 tbsp oil
2 tsp salt
1/2 tsp coriander powder
1/2 tsp red chili powder
1/2 tsp crushed cumin seeds
1/2 tsp onion seeds
1/2 tsp turmeric powder
1 green chili, chopped
1 tbsp fresh mint, chopped

Method:

Wash and grate the radish and season with salt.

Put aside for sometime, preferably in a plastic sieve.

Then press the radish to remove excess water.

Heat oil in a wok, cook radish with spices, green chillies, mint and about half a teaspoon of salt, after a while remove from stove and let it cool.

Using water and two to three teaspoons of oil, knead dough for the paratha, adding about a teaspoon of salt.

Roll it on a floured board about the size of your hand, put about two tablespoons of the radish mixture in the centre and gently pick up the sides and press together the ends to form a ball, covering the filling completely.

Roll them out carefully to form round parathay and fry over a highly heated tawwa, using small quantities of oil.

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