Makki & mulli ke patte ka paratha (radish leaves)

Cut & wash 2-3 times radish leaves. Assemble all ingredients except Ghee in a mixing bowl.

Knead semi soft dough using water. Keep aside for 15 minutes.

Dust flour on working surface. Divide equal portions of dough. Roll it. Flatten it with roller pin or with your hands.

Heat skillet /tawa. Place parantha carefully. Cook on medium flame until golden. Flip it. Drizzle ghee or oil.

Cook it until golden & crispy both sides.

Serve with curd, butter & amla pickle.