Grate
the radish and squeeze out all the water. Add coriander
leaves, chopped chilli, salt, chilli powder, and cumin
seeds; knead well.
Make
equal portions. Knead the atta well by adding salt and water
and make into a soft dough. Make equal portions.
Take
one ball of atta and make a small puri. Put in the radish
mixture. Close the edges and dip the ball of dough into dry
flour and roll out into a parantha.
