This easy-to-make paratha involves grating fresh radish and incorporating it into the dough. The result? A flavorful and nutritious paratha that pairs perfectly with a dollop of yoghurt or pickle.
Prep Time15 minutesmins
Cook Time20 minutesmins
Total Time35 minutesmins
Course: Breakfast, Dinner, Lunch, Side Dish, Snack
Cuisine: Indian, North Indian
Servings: 6parathas
Author: Famidha Ashraf
INGREDIENTS
¾cupgrated white radish
1 ½cupswhole wheat flour
2green chilliesfinely chopped
½cupfresh dill leaveschopped
salt to taste
1teaspoonolive oil(or any cooking oil)
wateras needed for kneading
all-purpose flourfor kneading, resting, and rolling
gheefor roasting
INSTRUCTIONS
Sprinkle a pinch of salt over the grated radish and set aside for at least 30 minutes.
Squeeze out the excess moisture from the radish using your hands, collecting it in a bowl for making the dough. Repeat until the radish is almost dry.
In the bowl containing squeezed-out water, combine salt, flour, radish, chopped leaves, and green chillies.
Knead the mixture thoroughly and add water gradually if needed to form a soft, non-sticky dough. Coat the dough with flour and let it rest for 10 minutes.
Grease your palm with oil and knead the dough lightly. Divide it into 6 to 7 equal-sized balls, dust each with flour, and keep them covered. Preheat a tawa (griddle) over medium to high heat.
Dust your rolling pin and work surface with flour, then gently roll each dough ball into approximately 6-inch discs.
Place a rolled paratha onto the hot tawa and cook over medium to high heat. Drizzle 1 to 2 teaspoons of ghee on both sides, flipping the paratha until evenly cooked and golden brown.
Stack and store in a cloth-lined bread basket and serve immediately with lime pickle, yoghurt or any dal curry.
Notes
Optional method: Opt for spreading ghee over the rolled dough, then fold it into squares or triangles. Roll again for a delightful, layered paratha experience.Read the post for more variation ideas.