Ingredients
•White radish,grated 4 medium
•Radish leaves,finely chopped 5-6
•Whole wheat flour (atta) 2 cups + for dusting
•Carom seeds (ajwain),crushed 1/2 teaspoon
•Salt to taste
•Ghee 2 tablespoons + for shallow frying
•Red chilli powder 1 teaspoon
•Green chillies,chopped 4
•Pomegranate seeds (anardana),crushed 2 tablespoons
•Fresh coriander leaves,chopped
Method
Squeeze out the juice from the grated radish and set aside. Mix together the flour, carom seeds and salt; rub in two tablespoons of ghee with your fingertips
Add enough water and knead into a medium soft dough. Cover with a damp cloth and set aside for fifteen to twenty minutes.
To make thi filling, combine the radish, radish leaves, salt, chilli powder, green chillies, remaining crushed carom sand pomegranate seeds and chopped coriander in a bowl.
Divide the dough into eight equal portions. Flatten each portion, making the edges thinner than the centre
Take one portion of the filling, squeeze out extra moisture and place it in the centre of the flattened out dough. Gather the edges of the dough together and roll into a ball.
Press the ball lightly to flatten and roll out into a parantha on a greased and floured board or table.Heat a non-stick Tawa. Place a parantha on the tawa and cook for one minute. Turn over and drizzle a little ghee over it.
Turn over once again and drizzle a little ghee on top. Roast till both sides are golden and crisp on the outside. Serve hot.