Radish paneer paratha

Ingredients :

• Grated radish - 1 / 2 cup
• Grated onion - 2 tabl. sps.
• Grated paneer - 1 / 2 cup
• Green chillies - 2 [ finely chopped ]
• Ginger - 1 /4 inch [ finely chopped ]
• Garlic flakes - 2 [ chopped ]
• Salt - as required
• Turmeric powder - 1 / 2 tsp
• Red chilli powder - 1 1/ 2 sp
• Garam masala powder - 1 / 2 tsp
• Sugar - little
• Fresh coriander leaves - little
• Cumin seeds - 1 / 2 sp

[ take one kadai, heat oil and  add cumin seeds. Wait for 2 second, and then add chopped onion, ginger garlic and fry for some time till onion change into pink colour. Add grated radish in that, and fry for 5 minutes till its become dry. At that time mix grated paneer to that , along with salt, turmeric, red chilli, garam masala powder, and  sugar. Before removing add chopped coriander leaves. Your stuffing is ready. ]

Method :

Ingredients for paratha :

Wheat flour - 2 cups [ heaped ]
Water - enough to mix the dough
Salt - optional
Oil - 2 tsps
Take flour in a mixing bowl, sprinkle water gradually and kneed to a smoooth dough. Put and kneed the dough for atleast 10 to 15 times. Keep closed for 2 hours. After rolling out each paratha, apply little ghee or oil on top of it. Sprinkle little wheat flour on top. Roll like swiss roll and then made into a round ball.  Make medium sized balls from the dough. Flatten each ball and keep a table spoon of filling inside. Close and seal well all around. Press and dredge in wheat flour and roll out thick parathas. Heat tawa and fry these parathas using oil for both sides while frying. Serve hot with thick curd and pickles.

Variation :
Use thin butter milk [ strained] to mix dough for best taste. Nutritious chappathis can be made by using ' whey' water [ the liquid which separates while making paneer from milk] for mixing chappathi dough.