2 Cups aata (whole wheat flour)
2 muli (radish) grated
1 cup finely chopped methi (fenugreek leaves)
1/2 tea spoon lal mirch
Salt to taste
Add pinch of salt to and 1 table spoon of oil to aata and mix well.
Knead a soft dough adding little water at a time and keep aside.
Squeeze the grated muli between palms to extract excess water in it.
This water can be used for kneading the flour.
In a bowl add muli, methi, lal mirch and salt and mix well.
Divide the dough into six parts and make balls.
Make a bowl shape of the aata ball, fill the stuffing and seal properly.
Flatten it with hands and gently roll thick parathas.
Cook on both sides on low flame and then smear oil on both sides.
Get crisp paratha and serve hot with green chutney, ketchup or nimbu ka achar.