Daikon Radish Paratha Recipe – Authentic Indian Flatbread

Last Updated on 2 months by Neha Deshmukh

Daikon Radish Paratha Recipe – Authentic Indian Flatbread

Hey everyone! If you’re anything like me, you’re always on the lookout for interesting ways to spice up your paratha game. I stumbled upon this Daikon Radish Paratha a few years ago, and it’s been a family favorite ever since. It’s a little different, a little unexpected, and so delicious. Trust me on this one!

Why You’ll Love This Recipe

This isn’t your everyday aloo paratha (though those are great too!). The daikon radish brings a lovely, slightly peppery bite and a satisfying crunch to this classic Indian flatbread. It’s a fantastic way to add some extra veggies to your diet, and honestly, it just tastes amazing with a dollop of yogurt. Plus, it’s a fun conversation starter – not everyone has tried radish in their paratha!

Ingredients

Here’s what you’ll need to make these delightful parathas:

• 2 medium daikon radishes
• 1/3 cup cilantro leaves, roughly chopped
• 1 green chili pepper, finely chopped (adjust to your spice preference!)
• 1/2 – 3/4 tsp red chili powder
• 1 1/2 tsp kosher salt
• 1 batch prepared atta dough (about 300-350g)
• Softened butter or ghee, as needed

Ingredient Notes

Let’s talk ingredients for a sec. A few little things can make all the difference!

• Daikon Radish: A unique filling that adds a lovely crunch.
• Atta Dough: The foundation of any good paratha! You can buy pre-made atta dough, or easily make your own. I usually make a double batch and freeze half for later.
• Butter/Ghee: Don’t skimp on this! It’s what gives the paratha those beautiful, flaky layers. Ghee adds a lovely nutty flavor, but butter works perfectly well too.
• Spice Level: Adjusting the heat is key. I like a little kick, but feel free to reduce the green chili or red chili powder if you prefer a milder flavor.

Daikon Radish: A Unique Filling

I was a little skeptical about using daikon radish in paratha at first, but it really works! It’s got a mild, slightly peppery flavor that complements the spices beautifully. Plus, it adds a wonderful texture.

Atta Dough: The Foundation of Paratha

Good paratha starts with good dough. Make sure your atta dough is soft and pliable. If it’s too dry, it will be difficult to roll out. If it’s too sticky, it will stick to everything!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, shred those daikon radishes using the fine shredder attachment on your food processor. This is much easier than grating by hand, trust me.
2. Now, this is important: squeeze out all the excess moisture from the shredded daikon. Seriously, squeeze! You want it as dry as possible, otherwise your paratha will be soggy. I use a clean kitchen towel for this.
3. In a bowl, combine the shredded daikon, chopped cilantro, green chili, red chili powder, and salt. Mix everything together really well.
4. Divide your atta dough into roughly 60g portions. Roll out two portions into 5-inch circles.
5. Spread a generous amount of softened butter or ghee on one side of each dough circle.
6. Place about 3 tablespoons of the daikon radish filling on one dough circle, leaving about a ½-inch border.
7. Carefully cover with the second dough circle, butter-side down. Pinch the edges together firmly to seal.
8. Dust your work surface with a little flour and gently roll the stuffed paratha into an 8-9 inch circle. Don’t worry if the filling peeks through a little – that’s okay! It will get nice and crispy when cooked.

Expert Tips

A few things I’ve learned over the years…

• Rolling the Paratha: Achieving the Perfect Circle Don’t stress too much about getting a perfect circle! It takes practice. Just aim for even thickness.
• Cooking on the Tawa: Mastering the Flip Heat a tawa or griddle over medium-high heat. Cook the paratha with a little butter or ghee, flipping and pressing gently with a spatula until it’s golden brown and crispy on both sides (about 4-5 minutes per side).

Variations

Want to switch things up? Here are a few ideas:

• Vegan Daikon Radish Paratha: Simply use vegan butter or oil instead of ghee.
• Gluten-Free Option: Use a gluten-free atta dough blend.
• Spice Level Adjustment: Mild to Fiery: Play around with the amount of green chili and red chili powder to find your perfect heat level. My friend, Priya, loves to add a pinch of cayenne pepper for an extra kick!
• Festival Adaptations: A Navratri Delight? While traditionally not a Navratri food, you could adapt this by ensuring all ingredients are allowed during the fast.

Serving Suggestions

Serve these parathas hot off the tawa with a side of plain or sweetened yogurt. They’re also delicious with a cup of chai!

Storage Instructions

Leftover parathas can be stored in an airtight container in the refrigerator for up to 2 days. Reheat on a tawa or in a dry pan until warmed through.

FAQs

Got questions? I’ve got answers!

• What is Daikon Radish and where can I find it? Daikon radish is a long, white root vegetable with a mild, slightly peppery flavor. You can usually find it at Asian grocery stores or well-stocked supermarkets.
• Can I make the atta dough ahead of time? Absolutely! You can make the dough a day or two in advance and store it in the refrigerator. Just bring it to room temperature before rolling.
• How can I prevent the paratha from becoming too dry? Make sure you squeeze out all the excess moisture from the daikon radish, and don’t overcook the paratha on the tawa.
• What is the best way to squeeze the moisture out of the daikon radish? I recommend using a clean kitchen towel or cheesecloth. Wrap the shredded radish in the towel and squeeze firmly.
• Can I use oil instead of butter or ghee? Yes, you can, but butter or ghee will give you a much flakier and more flavorful paratha.