Wash, scrape and grate raddish. Sprinkle some salt and keep aside for 15 minutes to sweat.

Sqeeze out water and add the other ingredients.Donot discard the mooli water, use it for making the dough for the paranthas. You get tangier paranthas if the mooli water is used for making the dough. Make paranthas the same way as Gobi De Parantha.

Ingredients

2 cups wheat flour(atta)
2tbsp poodina (mint leaves), freshly chopped or dry
1tsp ajwain or carom seeds
2 tbsp oil
1/2 tsp salt, 1/2 tsp red chilli powder

Method

Mix the atta or the wheat flour with all the ingredients except poodina. Add enough water to make a dough of rolling consistency.

Make wallnut sized balls. Roll out a little to make a thick chappati.

Spread one tsp ghee all over. Fold a little from the left and then right to meet in the centre.

Fold the top and the bottom to now get a square.

Roll out to get a square parantha, but donot make it too thin. Sprinkle poodina. Press with the belan (rolling pin).

Cook on a tawa, frying on both the sides till crisp and well browned.

Ingredients

2 cups maida (plain flour)
1 cup suji (semolina)
1/2 tsp soda-bicarb
1/2 tsp salt
1/2 tsp sugar
1/2 cup sour curd
Oil for deep frying

Method

Soak suji in water, which is just enough to cover it. Keep aside for 10 minutes.

Sift salt, soda and maida in a paraat. Add sugar, suji and curd.

Knead with enough warm water to make a dough of rolling consistency.

Knead again with greased hands till the dough is smooth.

Brush the dough with oil. Keep the dough in a greased polythene and keep it in a warm place for 3 to 4 hours.

Make 8 to 10 balls. Roll each ball to an oblong shape.

Deep fry in hot oil and serve hot with Pindi chhole.