LOW FAT TANDOORI PARANTHA

Preparation time: 10 minutes
Cooking time: 10 minutes
Serves:4

Ingredients:
1 cup whole wheat flour
1 radish  grated
1/2" ginger grated
1 green chili
1 tbsp chopped coriander
1/2 tsp dhania powder
1/2 tsp sabzi masala
1/4 tsp carrom seeds
1/4 tsp degi mirch
salt to taste
1 tbsp olive oil

Method:

1. Take wheat flour in a bowl and knead a soft dough using water as required like you knead for chapati. Keep aside for 10-15 minutes under damp cloth.
2. Grate the radish and squeeze by pressing it tightly between your hands. 
3. Add grated ginger,chopped green chili, coriander leaves, carom seeds and all the spices and mix well. Do not add salt.
4. Take a medium size ball dust it with some dry flour and roll it with the help of a rolling pin, place 1 tbsp full of stuffing on it. sprinkle salt to taste and gather the edges to seal the stuffing.
5. Again dust it with some flour and roll it with the help of a rolling pin.
6. Place it on a a hot griddle pan and turn the side after 1 minute.
7. Cook from the other side for 2-3 minutes or till you see spots.
8. Now cook the first side directly on flame using a tong (chimta) then the other side as well like you cook the chapati.
9. Take it off the flame and grease with some olive oil.
10. Serve hot with low fat butter and pickle or green chuttney.

Variations:
Same way you can make aaloo(potato) parantha, gobhi (cauliflower) parantha, cheese parantha,
methi (fenugreek)  parantha, paalak (spinach) parantha.