Serve hot with fresh carrots, pickles and raita (yogurt).
Radish ½ kg
Salt to taste
Ginger 1 inch piece
Oregano 1 pinch
Black Salt 1 pinch
Green Chilies 3 – 4
Mint 3 stalks
Wash, peel and grate the radishes. Crush the ginger and green chilies.
In a frying pan, add oregano, green chilies and radishes and cook over medium heat, stirring occasionally.
When the water from the radishes dries up add salt, mint and black salt.
Knead flour with a pinch of salt and wrap in a damp muslin cloth, set aside for 15 minutes.
Make equal portions of the flour and press each portion from the center to make a crater, fill the radish mixture and fold the edges of the center crater. Do this will all the portions and refrigerate for a while.
Lightly roll out rotis of each portion and fry them in shallow Dalda VTF Banaspati to make parathas.