Ingredients:

• 2 – Radishes, Grated
• 1 – Big Onion
• 2 – Green chillies
• Coriander leaves
• 1 tsp – Ghee
• 1 tsp – salt
• Butter

Method:

1. Knead slightly stiff dough with radishes, onions, green chillies, coriander leaves, ghee and salt.
2. Divide the dough into equal portions.
3. Roll out each portion like a thick roti.
4. With the help of a knife, make criss cross diagonal lines across the paratha to ensure even cooking.
5. Pre-heat the tawa and rub it with a touch of ghee.
6. Roast the paratha on a medium flame till both the sides are golden in colour. Roast it applying ghee while turning the sides.
7. Serve hot with plain curds or boondi raita and papad.

Recipe courtesy of Anita Raheja