Methi and mooli (fenugreek, radish) ka paratha

We make methi ka paratha and mooli ka paratha. Today my husband suggested combining both. It was a successful experiment. It had the predominant taste of fenugreek leaves, with the crunchiness and mild flavor of radish.

Ingredients:

1 ½ cups fenugreek leaves separated and washed

¾ cup grated radish

100 gms wheat flour (for 3 parathas)

Salt to taste

½ cup water

Method: 

-         Knead all the ingredients to a smooth dough

-         Divide into three portions

-         Roll them out and roast on a hot thava , flipping to cook both sides and apply ghee on both sides

-         Serve with any curry or raita

Methi and mooli ka paratha with banana raita and aloo matar ki sabzi (potato green peas curry)