Stuffed Radish Parantha

Name: Stuffed Radish Parantha
Total time: 1800 s
Yield: 2 people
Cuisine: Indian
Ingredients: 2 cups whole wheat flour; 1/2 tsp salt or to taste; 1/2 tsp carom seeds (ajwain); 1/4 tsp oil for brushing; 2 tbsp oil for cooking; 2 cups grated radish; 1 tsp cumin powder (jeera); 1 tsp coriander powder (dhania); 1-2 finely chopped green chillies; 1 tsp ginger garlic paste; 1/2 tsp salt or to taste; 1 tsp Kashmiri red chilli powder; 1 tsp amchoor (dry mango) powder; 1/4 tsp nigella seeds (kalonji); 1/2 tsp poppy seeds (khus khus); 1 tsp kasoori methi (dry fenugreek leaves); 1 tbsp besan (gram flour)

Madhu Bindra @madhubindra

Make the most of winter produce with the Stuffed Radish Parantha. Hearty and flavorful, this traditional paratha is a hit with kids and adults alike. #WS #Radish #StuffedRadishParantha

Madhu Bindra @madhubindra

Make the most of winter produce with the Stuffed Radish Parantha. Hearty and flavorful, this traditional paratha is a hit with kids and adults alike. #WS #Radish #StuffedRadishParantha

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Ingredients

30 minutes

2 people

For the dough
2 cupswhole wheat flour
1/2 tspsalt or to taste
1/2 tspcarom seeds (ajwain)
1/4 tspoil for brushing
2 tbspoil for cooking
For the stuffing
2 cupsgrated radish
1 tspcumin powder (jeera)
1 tspcoriander powder (dhania)
1-2finely chopped green chillies
1 tspginger garlic paste
1/2 tspsalt or to taste
1 tspKashmiri red chilli powder
1 tspamchoor (dry mango) powder
1/4 tspnigella seeds (kalonji)
1/2 tsppoppy seeds (khus khus)
1 tspkasoori methi (dry fenugreek leaves)
1 tbspbesan (gram flour)

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Steps

30 minutes

1

To begin, grate the radish. Add in ½ tsp salt. Mix well and keep aside for at least half an hour. Squeeze out excess water from the grated radish. Do not throw away this water.
2

To prepare the dough, take the whole wheat flour in a large bowl. Add carom seeds (ajwain). Knead it into a soft dough using the water saved from the radish. You don’t need to add extra salt. Brush with a bit of oil. Cover it and let it rest for 15-30 minutes.
3

In the meantime, prepare the stuffing. Take grated radish with water squeezed out in a bowl. Add in green chillies, and ginger garlic paste. Next, add in the dry masalas - salt to taste, Kashmiri red chilli powder, coriander powder, cumin powder, amchoor powder, nigella seeds (kalonji), poppy seeds (khus khus), crushed kasoori methi, and besan. Mix well.
4

Once the dough is well-rested, knead it again. Divide it into equal portions. Roll them out a bit and add in a generous amount of stuffing. Seal the edges and press it down a bit. Roll them out to the desired size.
5

Heat a tawa or a griddle. Place the paratha and cook on medium heat on both sides till it starts to colorize.
6

Brush with oil and turn it over. Press it down a bit. Cook the paratha on both sides until golden.
7

The Stuffed Radish Parantha is ready to serve. Add a dollop of butter on top and serve with raita.