Radish Paratha.

Radish Paratha..

Grate one large Radish after peeling its outer skin. The gratings should not be too large or thick sized. Use the medium size one to get fine grates.

Take a large bowl and add the grated radish in it. Now add in salt to tast, ½ tsp hing powder, ½ tsp haldi powder, 1 tblsp of red chilly flakes / red chilly powder, 3-4 tblsp of chopped coriander leaves (do not chop them very finely), ¼ tsp of ovam (Ajvain) and mix well lightly. 

Now add in 3-4 cups of wheat flour (You can also use multigrain atta) and knead to a tight dough. If you find the dough is sticky add in some more of wheat flour and mix till you get a tight dough. Once you get a tight dough smear it with 1tsp of oil and roll well. Keep it covered aside for 25-30 minutes. This is necessary to make the dough soft and get soft roti.

Knead the dough lightly once again and make into lemon sized balls. You should get enough to make about 6-7 roti. Dust each ball with wheat flour, flatten it and roll out gently with a rolling pin on a flat surface to make a round even circle. If you find it difficult and the dough sticks to rolling pin or surface, then sprinkle some flour on the roti, spread it a bit and roll it. 

Heat a tava on high till its starts smoking, lower heat to medium, smear a little oil all round the tava and put one roti gently on it, wait for a minute, till you see small bubble appearing on the top surface of the roti. Now apply some oil on top side of the roti and flip over to cook the other side. Wait for a minute or two and flip over again. You should get brown spots on the roti to know they are well cooked. Do not increase or decrease the temperature of the heat. Always keep it on medium heat. Finish off the remaining roti dough in similar way. 

Serve roti / paratha with any spicy Curry / Bhaji / Pickle / Non veg curries etc of your choice. Always serve roti hot.

Note: There is no need to add water when preparing the dough as there is enough water in the radish gratings and its enough to bind the wheat flour to a dough. Do not squeeze out the water from radish and then prepare the dough as Radish is very good for health and you will really be throwing out the vitamins and minerals. Make a habit off having it as it is.