Ingredients:

• The Filling for the Parantha:
• 2 – big radish (Mooli)
• 1.5-2 cups – gram flour (Besan)
• 2 tsp – vegetable oil
• Cumin seeds, salt, red powdered pepper and Turmeric powder as per taste.
• For the cover:
• Make dough out of Wheat flour as you would do for any parantha.

Method:

1. Grate the radishes. Remove all the water from it by pressing it hard between your palms.
2. Take the oil in a vessel and heat it.
3. Add the cumin seeds and allow them to splutter.
4. Add the grated radish and cook till it starts leaving the sides of the vessel. (Keep stirring so that it does not stick to the vessel).
5. Then, add the salt, red powdered pepper and turmeric powder and roast it.
6. Finally, add the gram flour and keep stirring till the besan (gram flour) is roasted. Your filling is ready.
7. Now, whenever the paranthas are to be made, form small balls from the above mixture.
8. Roll the dough a bit, put a ball into it and fold it.
9. Then again roll it into a parantha.
10. Put it on the pan and shallow fry as you do in the case of any parantha.
11. Serve hot with yogurt.

Recipe courtesy of Yogita