Ingredients
- 250g (2 cups + 1tbsp) wholemeal flour
- 1 handful of fenugreek (Methi)
- 1 Handful of Mooli grated (Radish)
- 1 green chilli
- 1/4 of ginger
- Pinch of salt
- Cold water
- Butter and Natural yoghurt to serve
Instructions
1. Grind fenugreek leaves, ginger and green chillis in a food processor or chop finely by hand
2. Put the wholenmeal flour into a bowl and mix the grinded/finely chopped in, then add in the pinch of salt
3. Put in grated Mooli & Mix
4. Pour in 3/4 cup of cold water, mix with a spoon
5. Knead with clean hands until the dough becomes firm. Add water if required
6. Heat a tawa or cast iron skillet on medium heat
7. Divide dough into 3 portions and knead each of the portions separately until soft
8. Then divide of the portions into 2 and make smooth balls
8. Take 1 ball and flatten it slightly and pat between your palms to make a 5 to 6" disc of medium thickness
9. Carefully lift the praantha and place it on a preheated tawa
10. Cook slightly on one side until crispy, then turnover with a spatula and cook the alternative side
11. Take off tawa and serve with a spread of butter and dollop of natural yoghurt