Peel and grate one large sized radish and put it in a large bowl. You should get at least 2 heaped cups of grated radish. Add 3-4 green chillies chopped or grated finely to the radish. Add in salt to taste, ½ tsp of hing powder and 1 tblsp of oil.
Add in about 3-4 cups of wheat flour, ½ cup of water and mix well to make into a crumbled texture. Now add another ½ cup of water in the center and mix in all together and knead it well to get a smooth elastic dough. If needed you can sprinkle some water if you find the dough too dry to knead. Keep it aside covered for at least 30 minutes.
Remove the dough and knead it again. Divide the dough into 8-10 portions and roll into into smooth balls and keep them aside.
Roll the prepared balls in wheat flour, seeing to it that it is fully dusted with flour and roll it out into a thin round shaped paratha. You can dust in more flour as your roll the ball if you find it difficult to roll the roti. You will get a round roti / paratha of about 8 inches in diameter.
Heat a non stick tava, when smoking hot lower the heat to medium, wait for a few minutes and then gently place in the prepared paratha on the tawa. When bubbles appear on top, flip over and cook on other side too. Brush a little bit of oil on the paratha and cook on both sides for 1 minute each remove and keep aside.
Repeat the proceedure with the remaining prepared dough balls, by rolling into paratha and frying them on tava in similar manner.
Serve the paratha with any side dish of your choice. You can even serve this with thick curds and pickle too which is the way North Indians do. Today I served this with Egg Curry.
** For the Recipe of Egg Curry With Capsicum and Chicken Tandoori Sausages, please follow the link given below ...........
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Thanks.