|Whole wheat flour||2 Cup (32 tbs)|
|White radish||3⁄4 Cup (12 tbs), grated (Mooli)|
|Low fat curd||3⁄4 Cup (12 tbs) (Yogurt)|
|Turmeric powder||1⁄2 Teaspoon (Haldi)|
|Chili powder||1 1⁄2 Teaspoon|
Mix all the ingredients and knead into a soft dough, adding a little water if required.
Divide the dough into 15 equal portions.
Roll out each portion thinly into a 125 mm. (5") diameter circle.
Cook each paratha on both sides on a non-stick pan, smearing a little oil on each side, until brown spots appear on the surface.