Deliciously Flavorful Radish Paratha: Indulge in the delightful taste of these homemade Indian flatbreads, stuffed with a delectable mixture of grated radish, boiled potato, and aromatic spices. The crispy golden exterior gives way to a savory and moist filling, making each bite a burst of flavors. These wholesome parathas are perfect for breakfast, lunch, or dinner, and pair wonderfully with yogurt, chutney, or a hot cup of chai.
How to make Radish Paratha :
Peel and grate fresh radish. Add some salt and let it rest. Squeeze out excess water from the grated radish and use the same water to prepare the dough. Add water if required. Prepare the filling and stuff it generously into the dough. Seal the edges and roll it out to a slightly thick paratha. Cook it on a pan on both sides, then apply ghee or oil and fry until it’s a nice golden color on both sides.
Serving Suggestion for Radish Paratha :
Serve the flavorful Radish Parathas hot, accompanied by yogurt, pickle, or green chutney. Pair them with a side salad for a complete and satisfying meal.
Radish Paratha
Ingredients
For the dough:
- Wheat flour
- Water left from squeezing the radish you can use add water if required
- 1/4 tsp oil
For the stuffing:
- 2 cups grated radish
- 1 medium onion finely chopped
- 1 tsp ginger paste
- 1 tsp garlic paste
- 1 medium potato boiled and grated
- Freshly chopped coriander leaves
- 1 tsp kasuri methi dried fenugreek leaves, crushed in palms
- 1 tsp coriander-cumin powder
- 1 tsp red chili powder adjust to taste
- Salt to taste
- 1/2 tsp garam masala
Instructions
For the stuffing:
- Grate the radish and add some salt to it and leave it for 10 to 15 minutes.
- add the grated radish in a muslin cloth and squeez out the water from the radish.
- to the squeezed raddish add ginger garlic grated boiled potato, onion, coriander cumin powder, red chili powder,salt, the crushed kasuri methi and garam masala,coriander leaves. Mix everything together and let the stuffing rest.
For the dough:
- Take the wheat flour in a mixing bowl and add the 1/4 tsp of oil to it.
- Gradually add the water (or water left from squeezing the radish) and knead the mixture into a smooth and pliable dough. The dough should be soft but not sticky. Adjust water or flour if needed.
For making the stuffed roti:
- Divide the dough into small, equal-sized balls and flatten them slightly with your hands.
- Take one flattened dough ball and roll it out into a small circle on a floured surface.
- Place a spoonful of the prepared radish stuffing in the center of the circle.
- Bring the edges of the circle together to cover the stuffing and seal it properly. Pinch off any excess dough if needed.
- Gently flatten the stuffed ball and dust it with flour.
- Roll out the stuffed ball into a circular shape, just like you would do for regular rotis or chapatis. Take care not to let the stuffing come out.
- Heat a tawa or griddle on medium heat and place the rolled-out stuffed roti on it.
- Cook the roti on both sides until you see golden brown spots and it is fully cooked.
- You can apply ghee or oil on both sides while cooking to make it more flavorful and to get a nice texture.
- Serve your delicious radish-stuffed rotis hot with some yogurt, pickle, or any side dish of your choice. Enjoy your homemade meal!
