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RADISH PARATHA

Smitha Kalluraya
Print Recipe Pin Recipe
Course Flat breads
Cuisine north indian
Servings 6 number

Ingredients
 

For Dough

  • 1 1/2 cups Atta /Wheat Flour
  • Salt, - little
  • 1 tbsp Ghee

For stuffing

  • 1 cup radish, ,grated tightly packed
  • 1 onion, small ,Finely chopped
  • 2 Green Chilli, ,Finely chopped
  • 1/2 tsp Ginger, ,grated
  • 1 tsp Cumin Seeds Jeera
  • 1/4 tsp Garam Masala, powder (optional)
  • 1/2 tsp dry Mango Powder / Amchoor powder
  • 1/2 tsp Red chilli powder
  • 1/4 tsp Turmeric powder
  • 1 tbsp Coriander leaves, ,chopped
  • Salt, -as reqd
  • 1 - 2 tsps Oil/ Ghee

Instructions
 

To prepare stuffing :

  • Peel and grate the radish . Add chopped onion and salt to it. Mix well and set aside for some time ( say 5-15 mins)
  • After abt 10 mins,radish would have left water.Now squeeze the excess water from the radish mixture thoroughly .Repeat the squeezing step 2 times.Reserve the water to knead the dough .
  • Heat a pan with oil and splutter jeera .Now add green chilli,ginger,haldi and saute for 1-2 mins.
  • Next add squeezed radish and fry for1-2 mins.
  • After 1-2 mins ,add garam masala,amchoor powder,red chilli powder and salt.Mix well and saute till it becomes dry say for 5-7mins.Finally add chopped coriander leaves.Transfer to a plate and allow to cool completely .Stuffing for paratha is ready.

To prepare Dough :

  • In a wide mixing bowl take wheat flour, salt and ghee. Mix it with your fingers ,then add little by little the water reserved from radish, gather to form a soft pliable dough.Knead it well. If required add little normal water.The dough should not be too tight or too loose, it should be non sticky at this stage.Allow it to rest covered for atleast 20mins.

To prepare Parathas:

  • Make equal sized balls out of the dough.
  • To dust use maida /wheat flour and roll them to thick small circles.Thick at center, thin at edges.
  • Keep 2 teaspoons of stuffing in the center, seal it up nicely by pulling all the edges to the center as shown in the pic.Repeat the same with all the dough and stuffing.
  • With the help of dry flour, roll the parathas into thick or thin discs as per your preference .
  • Heat a griddle, transfer the paratha on to griddle carefully and cook them on both sides by drizzling oil/ghee/butter.cook till both the sides has golden spots
  • Soft,delicious,hot radish parathas are ready to serve.
  • Enjoy them hot with pickle and / plain curd / raita ...

Notes

  1. Make sure the veggie is dry and cool before stuffing, else it will let out water and rolling will be difficult.
  2. For additional flavoring you can use little dhania and jeera powder (coriander n cumin powder).
  3. Keeping the inner stuffing ball little smaller helps in easier rolling.
  4. While rolling for the first time dont give more pressure in the center as the filling is going to be placed in the center.Roll very gently and dust the flour as reqd.Centre be little thick and edges little thin.
  5. If you are not too confident managing with the stuffed version , just mixing the stuffing with wheat flour while preparing the dough and roll it as you do for roti /chapathi.
  6. Below is a comparatively easier method for beginners, to make mess free parathas.
  7. make small equal sized balls from dough. Roll out small round rotis from it.
Keep 2 teaspoons of stuffing in the center .Place another similar size of roti over it. Press the edges properly. ( like a sandwich )
slightly roll the rolling pin over the paratha and make it to the desired size and thickness.