3 cups of Whole Wheat Flour (2 cups-grated) or 1 lb. of White Radish (Safaid Mooli) 1 medium Onion (finely chopped) 1/4 cup of Fresh Cilantro/Coriander Leaves (Hara Dhania) (finely chopped) 1 tsp. of Red Chilli Powder 1 tsp. of Carom Seeds (Ajwain) 1/2 tsp. of Garam Masala Salt (to taste) 2 tbsp. of Butter 1/2 cup of Butter or Cooking Oil 1) Mix together the flour, butter, and salt thoroughly in a bowl and then add sufficient water to make a dough, knead for 5 minutes, cover and set aside for 15 minutes. 2) Wash the radish well and grate it using a vegetable grater. Add a teaspoon of salt to the grated radish, mix well and set aside for 3-5 minutes. 3) Now squeeze out the water. To the squeezed radish, add garam masala , red chilli powder, onions, coriander/cilantro leaves, and carom seeds. And mix well. 4) Divide this mixture into 1 inch sized balls. And set aside. 5) Divide the dough into slightly larger than 1 inch size balls, flatten each ball into a circle. Place the grated radish balls at the center of the flattened dough. Then, gently stretch the dough to envelope the mixture completely, such that all the edges meet at the top of the dough ball. Using your fingers seal the dough well so that all the stretched up edges blend into one. Dust with some flour and roll out the dough into a circle. 6) Heat a frying pan and when frying pan is very hot, place the rolled out dough on it. Leave dough for a minute and turn over. After a minute or so the paratha will slowly start to bubble up. Now drizzle one teaspoon of melted butter or cooking oil on top of the paratha and turn over. The paratha immediately starts to rise. Repeat the drizzling with melted butter or cooking oil on the other side as well. Turn over again and let it rise once more. When golden brown on both sides, remove from frying pan.

Serving Suggestions: Serve Hot & Immediately with Aaloo Carrot Pickle , Plain Yogurt or any Chutney of your choice. Degree Of Difficulty: Medium Recipe Category: Breads Recipe Ethnic Group: Pakistani

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