I had been thinking of making Radish paratha quiet sometime. So when I spotted fresh radishes at market, I could not help buying some. This is my first radish dish in my cooking theory.
Ingredients :-
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Method :-
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1). Mix flour, oil, salt and warm water as needed to make a soft pliable dough just as you make for chapati. Set aside covered*.
2). Peel the skin and grate the Radish. Add salt and marinate for 30 minutes. Squeeze the excess water thoroughly. (Refer notes)*
3). Now Add all the powders, hing, salt and chopped coriander leaves to the the drained radish and mix properly. Stuffing is ready.
4). Make equal sized balls out of the stuffing and dough.
5). Dust the dough balls liberally and roll out half way. Keep the stuffing ball in the center. Bring together all the edges of the dough and seal towards center. Pinch out the extra dough. Again dust it in the flour and gently roll into a circle with sealed side on top.
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| Radish (white or red) | 1 cup |
| Wheat flour | 1cup |
| Turmeric powder | ¼ tsp |
| Chilli powder | ¾ tsp |
| Garam masala | ½ tsp |
| Cumin powder | ½ tsp |
| Coriander leaves (finely chopped) | few |
| Hing | pinch |
| Ghee | oil | as needed |
| Salt | to taste |
Method :-
--------------
1). Mix flour, oil, salt and warm water as needed to make a soft pliable dough just as you make for chapati. Set aside covered*.
5). Dust the dough balls liberally and roll out half way. Keep the stuffing ball in the center. Bring together all the edges of the dough and seal towards center. Pinch out the extra dough. Again dust it in the flour and gently roll into a circle with sealed side on top.
7). Drizzle oil on both sides and cook for 2-3 minutes or until golden brown spots appear on both sides*.
Cook the paratha evenly and repeat for the rest of the dough. Serve hot with a dollop of ghee(optional), raita and pickle. Enjoy !!
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# I used a pack of mini red Radish which gave me 1cup after grating. You can use any color/size depending on the availability.
# You can use the water squeezed from radish to make the dough.
# The dough should not be too stiff, not sticky. It must be soft and pliable. # When salt is added to the grated radish, water will start oozing out so squeeze the water completely or it will break while making the paratha. Be sure to squeeze as much water as possible so that the stuffing will be dry and easy to roll later. # Keep the grated radish in an air-tight container/cover it with a plastic wrap, as the odor is too pungent and the whole kitchen/house will smell of radish. # The size and thickness of the paratha depends upon your preference. # Don't worry if a little filling peeks out. It adds flavor when cooking in the skillet. # Ensure the edges are cooked by pressing with spatula.
# Roll out all the parathas with the stuffing first, then cook the parathas one by one. # Adjust the spice levels to suit your taste. # Ghee is optional, but it enhances the flavor. You can use Oil or simply skip it if counting calories.
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Related Posts :-
---------------------
Click here for more :- Paratha Recipes
Click here for more :- Radish/Mullangi Recipes
Click here for more :- Indian-Breads Recipes
Cheers,
# I used a pack of mini red Radish which gave me 1cup after grating. You can use any color/size depending on the availability.
# The dough should not be too stiff, not sticky. It must be soft and pliable. # When salt is added to the grated radish, water will start oozing out so squeeze the water completely or it will break while making the paratha. Be sure to squeeze as much water as possible so that the stuffing will be dry and easy to roll later. # Keep the grated radish in an air-tight container/cover it with a plastic wrap, as the odor is too pungent and the whole kitchen/house will smell of radish. # The size and thickness of the paratha depends upon your preference. # Don't worry if a little filling peeks out. It adds flavor when cooking in the skillet. # Ensure the edges are cooked by pressing with spatula.
# Roll out all the parathas with the stuffing first, then cook the parathas one by one. # Adjust the spice levels to suit your taste. # Ghee is optional, but it enhances the flavor. You can use Oil or simply skip it if counting calories.
If you enjoy reading my blog, Join my page on Facebook | follow me on Twitter | add me on Google+
Related Posts :-
---------------------
Click here for more :- Paratha Recipes
Click here for more :- Radish/Mullangi Recipes
Click here for more :- Indian-Breads Recipes
Cheers,