Ingredients:

• For Parotta
• Atta – 1 cup
• Oil – 2 tbsp
• Salt – 1/4 tsp
• For Stuffing
• Mulli (radish) – 1, finely grated
• Green chillies – 2 -4 finely chopped
• Coriander leaves – a few, finely chopped
• Coriander powder – 1 tsp
• Jeera powder – 1 tsp
• Red Chilli powder – 1 tsp
• Salt to taste

Method:

1. Knead the atta. Make sure the dough is a little tough.
2. Grate the radish and squeeze to remove the excess water from it.
3. Mix the grated radish, green chillies, coriander leaves, coriander powder, jeera powder, red chilli powder, salt to taste and keep it aside.
4. Take a ball of dough and roll it out into half a paratha.
5. Place the mixture in the centres, close it and then roll out the stuffed parotta fully.
6. Heat the tawa, cook the parotta on a slow fire with oil or ghee until golden brown.

Recipe courtesy of Subhashini Madhavan