4 no – Mooli / Radish
1 tsp – Red Chilly powder
1/2 tsp – Haldi
Salt to taste
2 tbsps – Chopped coriander leaves
Grate the radish add a tsp of salt and leave it aside for 10 mins.
Mixing salt helps the radish sweat completely. Squeeze all the water out into a glass. Squeeze it completely till the radish feels very dry.
Use the radish water to knead the dough for parantha. Do not throw it away. Kneading the dough with the radish water will ensure uou keep all the goodness of radish and you will have the radish through all layers.
Mix red chilly powder, haldi , coriander leaves and salt to taste to the grated and squeezed radish. Seperate the radish syrands while mixing.
Make lemon size balls out of this mixture and make paranthas.
Put a dollop of butter on hot parantha, stop thinking about waistline and enjoy…