- To prepare filling:
- 1 cup fresh grated radish (squeeze the moisture out)
- 1 tbsp chopped fresh cilantro leaves
- 1 green chili finely chopped
- 1 tsp red chili powder
- ½ teaspoon garam masala
- ½ tsp amchur powder
- salt to taste
To prepare dough:
- 2 cups Indian whole wheat flour
- 1 tsp salt
- 1 tbsp vegetable oil
- warm water to knead the dough
- Prepare Stuffing: Squeeze the moisture out of the grated radish. Mix the radish with all the ingredients required for filling. Divide into 4-5 portions and keep aside.
- Follow Making Paratha- Method VI
- Knead the whole wheat flour into a smooth dough using warm water and keep aside for ½ hour. Divide the dough into 8-10 equal sized small balls. Flour a clean surface and roll each ball out into a circle (like pancakes) about 2-3" in diameter .
- Place generous amount of stuffing on one circle of dough and cover with the other. Press gently around the edges.
- Carefully roll out the stuffed circles into paratha, sprinkling whole-wheat flour on the surface, to avoid sticking of paratha with rolling pin.
- Heat a griddle (tawa) and place a paratha on the griddle. Flip the paratha when tiny bubbles rise on the surface. Drizzle a bit of ghee/oil on the top and spread well over the surface of the paratha. Flip the paratha again after few seconds and drizzle ghee on this surface too. The paratha is done when both sides are crispy and golden brown. Remove from the griddle and repeat with the other parathas until all are cooked.
- Serve with Chutney and/or pickle and /or curry.
Completely squeeze out water from the grated radish before filling in parathas.
Do You Know?
Do You Know?
Radishes are reported to help in dissolving excess mucus or phlegm. They may help clear sore throats. Radishes are said to help in promoting the production of digestive juices when eaten with starches. Radishes feature high amounts of calcium, potassium, magnesium and beta-carotene. They are rich in fibre and very low in calories