Ingredients

• 1 cup - Grated Radish
• 1/2 cup - Grated Paneer
• 1.5 cup - Wheat flour
• 1 tbsp - Red Chilli powder
• Salt -as per taste
• 1 tsp - Ajwain or Sounf
• Water- to make dough
• Ghee- for roasting parathas

How to Make Paneer-Radish Paratha

• First make dough out of wheat flour and keep it aside (consistency as chapathi dough) for 3 to 4 hours.
• Remove water from the grated radish. Mix it with grated paneer.
• Add salt, chilli powder and ajwain. Mix well.
• Now make small balls out of dough (medium size). Take each ball and roll it into a round roti using rolling pin (roti should not be rolled very thin or very thick).
• Add the mixture (made out of radish, paneer, red chilli powder etc.) to the rolled roti.
• Now fold the roti into a half moon shape and press the edges. Now roll it again using the rolling pin.
• Heat tawa under low flame and roast both side of the half moon shaped, stuffed roti using ghee until golden brown.
• Serve hot parathas with curd or yogurt.