Warm & Flavorful Radish Stuffed Parathas (Muli ke Parathe) Bye Bye Winter

Name: Warm & Flavorful Radish Stuffed Parathas (Muli ke Parathe) Bye Bye Winter
Total time: 1800 s
Yield: 2 serves
Cuisine: Indian
Ingredients: For the Stuffing:; 1 bowl grated radish; 2 bowls finely chopped radish leaves; 1 tbsp crushed ginger, green chili & garlic; Salt to taste; 1 tsp turmeric powder; 1 tsp red chili powder; 1 tsp coriander-cumin powder; 1/2 tsp asafoetida (hing); 1 tbsp gram flour (besan) – for binding; 1 bowl whole wheat flour; 1 tbsp oil; 1/2 tsp salt; 1/2 tsp carom seeds (ajwain); Water as needed to make a soft dough

Sangita Vyas @Sangit

Kenya

#CAS
#week3
ByeByeWinter

Winter gives us the freshest, juiciest, and naturally sweeter radish 🥬✨ — and before the season says goodbye, I had to make these comforting stuffed radish parathas! The winter radish adds the perfect crunch and mild sweetness to the spicy stuffing, making every bite flavorful and satisfying. Serve them hot with chilled yogurt and enjoy this simple seasonal delight before winter waves goodbye! ❄️💛

#CAS
#week3
ByeByeWinter

Sangita Vyas @Sangit

Kenya

#CAS
#week3
ByeByeWinter

Saved

Ingredients

30 minutes

2 serves

For the Stuffing:
1 bowlgrated radish
2 bowlsfinely chopped radish leaves
1 tbspcrushed ginger, green chili & garlic
Salt to taste
1 tspturmeric powder
1 tspred chili powder
1 tspcoriander-cumin powder
1/2 tspasafoetida (hing)
1 tbspgram flour (besan) – for binding
For the Dough:
1 bowlwhole wheat flour
1 tbspoil
1/2 tspsalt
1/2 tspcarom seeds (ajwain)
Water as needed to make a soft dough

Saved

Steps

30 minutes

1

Wash, peel, and grate the radish. Add 1 tsp salt, mix, and rest for 5 minutes. Squeeze out all excess water thoroughly. Wash and finely chop the radish leaves.
2

In a bowl, mix squeezed radish, chopped leaves, ginger-chili-garlic, all spices, and gram flour. Combine well to make the stuffing.
3

Meanwhile, add salt, oil, and carom seeds to the flour. Add water gradually and knead into a soft dough. Divide dough and stuffing into equal portions.
4
5

Roll a small disc from the dough. Place stuffing in the center, seal properly, and gently roll evenly into a paratha.
6

Heat a tawa, apply oil, and cook on medium heat until golden brown and well roasted from both sides. Place on kitchen paper to avoid sogginess.
7
8

Serve hot with fresh yogurt and enjoy! 😍

Tips

✔ Always squeeze radish very well after salting , this prevents watery stuffing and tearing.
✔ Cook on medium heat for evenly cooked, soft yet crispy parathas.

Saved