I decided to make mooli (radish) parathas. Ofkose I didn't photograph most of the donkey work...the grating of the mooli, the mixing with the spices, the draining of the mooli water, the kneading of the dough, and the rolling out the parathas...I've just photographed the parathas being cooked on the tava, with oil and a touch of ghee (lower that
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