Wash & peel radish (mulli). Grate it. Squeeze it tightly. Keep aside it's water. Use it in kneading a dough.
Add wheat flour, salt & mulli water. Add another required water to knead a semi soft dough. Keep rest for 15 minutes.
Add all ingredients in grated mulli.
Mix all properly.
Divide dough in 4 equal portions. Take one portion. Make a ball. Flatten it fill mulli mixture. Seal it.
Dust dry flour on working surface. Flatten lightly with roller pin.
Heat tawa/skillet. Place parantha. Roast it on medium flame. Pour some ghee or oil. Roast both sides until golden brown.
Cut with pizza cutter. Turn upper layer if parantha outside. Serve hot.
