Ingredients :

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Mooli or raddish grated - 3-4 medium size

Whole wheat flour dough - for making parathas

Raddish leaves - 1 cup chopped

Ginger - 1 tspn grated

Jeera - 1 tspn

ajwain seeds - 1/2 tspn

turmeric powder - 1/2 tspn

red chilly powder - 1 tspn

garam masala - 1/2 tspn

dry mango powder or amchur - 1 tspn

Salt - as per taste

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Method:

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1.  Take grated raddish and add a pinch salt and keep for

      some time. Then squeeze all water out of it and keep

      aside. (The squeezed out water can be used to bind the

      dough so that you won't loose the vitamins from it).

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2.  Similarly, add a pinch of salt in chopped raddish leaves  

     and squeeze water from it. 

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3.  In a pan add 2 tspn of oil and add jeera and ajwain seeds.

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4.  Add ginger and saute.

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5. Add raddish and its leaves and all spices followed by salt.

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6. Cover and cook for some time.

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7. Now cook it on high flame without lid till all water 

    evaporates and you get a dry mixture.

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8. Make small round balls out of dough.

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9. Roll 2 of the balls into 2 small chapatis.

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10. Fill the veggie mixture in between one of the chapati and

      spread it leaving 1cm edge.

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11. Cover that chapati with the second one and press seal

       the edges.

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12. Roll a paratha with gentle hands using dry flour.

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13. Fry it on both sides with little oil or butter.

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14. Serve hot with raita or ketchup or pickle.

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