RADISH METHI PARATA ─ Indian Master Chef

RADISH METHI PARATA: Go Green Go Healthy. The winter season brings Methi Paratha (White Radish & Fenugreek Leaves in a Paratha).. Cold outside and hoy paratha for breakfast. Fenugreek leaves - 3 Bunch Radish- 2 Numbers Salt as per taste Oil - as required Water - as required Wheat flour - 1 Cup Butter - 50 Grams Green chilies - 4 Numbers Onion - 1 Number Turmeric powder - 1 Teaspoons
Method:
In a large bowl, take whole wheat flour, add salt, oil, water and knead the dough.
Knead to make a smooth dough. And rest it for 10 mins.
Take a pan and add butter, chopped green chilies, Chopped onion, Turmeric powder and cook it lightly.
Add grated radish and chopped fenugreek leaves, wheat flour and cook it well. Then transfer into a plate and make it cool.
Make equal portions of it. Take a medium sized ball of the dough and using rolling pin roll it to make a small disc.
Put one portion of radish mixture in the center.
Bring the edges to the center and combine. Press gently to downwards.
Sprinkle some dry flour and roll gently to 6 to 7" inches parata.
Heat the roti pan, slowly drop this rolled parata on it.
Cook it till the brown spots appear and add a little butter or oil.
Cook on both sides till the parata cooks completely.
Serve it with curd or with any pickle.