|Radish||1 Medium, washed and grated|
|Whole wheat flour||3 Cup (48 tbs)|
|Celery seeds||1 Teaspoon|
|Onion seeds||1 Teaspoon|
|Finely chopped coriander||1 Tablespoon (Fresh)|
|Green chilies||3 , deseeded and chopped fine|
|Ginger piece||1 Inch (1 Inch)|
Mix all the ingredients together and knead well without adding any water in the beginning.
The moisture in the radish will be enough to bind the dough but if it is inadequate add as required.
Roll out into parathas immediately or the dough will start becoming loose with the radish salt combination secreting moisture.
Dry roast on both sides.
Serve hot with a yogurt salad.