Crisp, grated radish is mixed well with white millet flour, ginger and garlic to make deliciously soft rotis with pungent hints of radish.
Combine all ingredients and knead into a soft dough.
Divide dough into 8 equal portions.
Roll out each portion between two sheets of greased plastic like circle.
Cook paratha on a hot griddle using oil on both sides till brown on the surface.
Serve hot with raita.