Radishes ½ kg (peeled and coarsely grated)
Dry pomegranate seeds 3 tbsp (soaked in water for 20 minutes and then crushed)
Salt to taste
Red chilies powder ½ tsp
Fresh coriander 1 bunch (finely chopped)
Green chilies 4 finely chopped
Fresh mint leaves 1 bunch (leaves separated and finely chopped)
Whole meal flour 1 kg (mixed with a small quantity of salt)
Banaspati Ghee / Oil 1 cup
Method
* Put all spices in the grated radish and mix well, leave aside for 15 minutes. To prepare dough, put flour and salt in a bowl, mix well. Gradually add water and bind the mixture into pliable dough. Divide the dough into 16-18 equal portions.
*Shape each into a small ball, and on a floured surface roll out to the ball to about 3 inches in diameter. Spread a little bit of mixture on the dough. Place another same size flattened dough on it and press the edges firmly together. On a floured surface roll out the dough to about 6 inches in diameter. Carefully place the dough on a hot griddle or pan (tava).
*Allow cooking for a minute, the turn over. Smear a little banaspati on the top. After a minute turn over again. Spread some more banaspati on the surface and along the edges of the parathas. Repeat the process and remove from the griddle. Drain on an absorbent paper and serve hot.
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