charcoal

Wheat flour - 200gms
panner (grated) - 200gms
green chillies - 3
ginger - small piece
turmeric powder - big pinch
salt - to taste
water - to knead dough

Method:
Knead the dough and keep it aside as we do for regular chapathi making Cut ginger,chillies into small pieces and now take kadai put some oil, now ginger,chillies,grated panner,turmeric powder and salt and fry till water till dry.
Make sure not to burn the panner.
Now make balls of the atta and take one ball and roll for while and now keep the filling and bring the 4 corners of paratha in the centre and press gently and lightly dap atta flour and roll it out.
Now take tava,when it comes to medium heat put the paratha and lubricate the sides with oil/ ghee and when one side is done turn it and follow the same procedure.
When it turns golden brown take it out and serve it with raita of your choice.

1. Grate the mooli without adding water or as little water as possible.


2. Put 4 tbsp oil in the flour, add 2 tsp salt, roated jeera, powdered masala, aamchur powder, grated mooli, coriander leaves, green chillies, ginger, and garlic. Make a soft dough without using water, the water content of grated mooli is enough to make the dough.


3. Roll a lump of dough, to make a round paratha.


4. Cook the paratha on the tava, when both sides are cooked, put oil and spread it to both the surfaces. Cook till paratha turns golden red.


5. To serve the paratha, put 1 tsp butter on the paratha.