2+1/2 cups atta (whole wheat flour)
1 cup finely chopped methi (fenugreek leaves)
1 mooli (radish) grated
1/2 tea spoon haldi
1/2 tea spoon mirch
Pinch of sugar
Salt to taste
Take a bowl and mix atta, methi, mooli, haldi, mirch, salt and sugar and 2 teaspoons of oil.
Knead the dough by adding water in small quantities.
Make medium sized balls of the dough.
Roll out parathas and shallow fry.
Goes well with curd, green chutney, sweet tomato chutney, tomato ketchup, ghee, pickle as per your choice.
Tip – Add 2 tablespoons of curd to the atta while kneading. It gives a nice taste and makes the parathas crisp.