Radish & Carrot Paratha Recipe – Sattu & Whole Wheat Indian Flatbread

Last Updated on 2 months by Neha Deshmukh

Radish & Carrot Paratha Recipe – Sattu & Whole Wheat Indian Flatbread

Introduction

Oh, parathas! Is there anything more comforting than a warm, flaky paratha straight off the tawa? I remember my grandmother making these for us on chilly winter mornings, and the aroma would fill the entire house. This particular recipe – Radish & Carrot Paratha – is a little twist on the classic, packed with flavour and goodness. It’s a fantastic way to sneak in some extra veggies, and the sattu adds a lovely nutty flavour and a protein boost. Trust me, you’ll love it!

Why You’ll Love This Recipe

This Radish & Carrot Paratha isn’t just delicious; it’s also surprisingly easy to make. It’s a wholesome, satisfying meal that’s perfect for breakfast, lunch, or even a light dinner. Plus, it’s a brilliant way to use up seasonal vegetables. It’s a little different from your usual aloo paratha, and that’s what makes it special!

Ingredients

Here’s what you’ll need to whip up these flavourful parathas:

• 4 cups Whole Wheat Flour (approx. 500g)
• 2 cups Carrot, grated (approx. 250g)
• 2 cups Radish, grated (approx. 250g)
• 2.5 tbsp Sattu (approx. 30g)
• 1.5 tbsp Ginger garlic paste (approx. 20g)
• 1 tsp Chilli powder (approx. 5g)
• 2 tsp Turmeric powder (approx. 8g)
• 1.5 tbsp Sesame seeds (approx. 15g)
• 2 tsp Ajwain (approx. 10g)
• 2 Green Chilli, finely chopped
• 2.5 tbsp Coriander leaves, finely chopped
• 2-3 tbsp Oil (for cooking – approx. 30-45ml)
• 2 tsp Salt (approx. 10g)

Ingredient Notes

Let’s talk ingredients! A few little tips from my kitchen to yours:

• Sattu: A Nutritional Powerhouse Sattu is a flour made from roasted gram flour. It’s incredibly nutritious and adds a unique flavour. You can usually find it in Indian grocery stores.
• Whole Wheat Flour: The Base of Indian Breads I prefer using whole wheat flour (atta) for a rustic, healthy paratha. You can find different types of atta – look for one that’s finely ground for softer parathas.
• Radish & Carrot: Seasonal Vegetable Combination I love this combo because radish adds a lovely peppery bite, while the carrot brings sweetness. Make sure to grate them finely so they mix well into the dough.
• Ajwain: Digestive Benefits & Flavor Ajwain (carom seeds) isn’t just about flavour; it also aids digestion, which is perfect for a heavier meal like paratha! Don’t skip it.

Step-By-Step Instructions

Alright, let’s get cooking!

1. In a mixing bowl, combine the whole wheat flour, sattu, ginger-garlic paste, red chilli powder, turmeric powder, sesame seeds, ajwain, green chilli, and salt. Mix everything well.
2. Now, add the grated radish and carrot to the flour mixture. This is where it gets a little fun! Mix thoroughly, using the moisture from the vegetables to form a dough. It might take a little kneading, but it will come together.
3. Once you have a soft dough, let it rest for 15-20 minutes. This allows the gluten to relax, making the parathas softer. I usually use this time to prep my side dishes.
4. Divide the dough into equal portions – I usually make 6-8 parathas. Roll each portion into a ball, then flatten it with a rolling pin into a round paratha, about 6-7 inches in diameter. Don’t worry about making them perfect circles!
5. Heat a tawa (griddle) over medium heat. Lightly oil it. Place the paratha on the tawa and cook for a minute or two on each side, until you see small bubbles forming.
6. Now, drizzle a little more oil around the edges and cook until golden brown and slightly puffed up on both sides. Press gently with a spatula to ensure even cooking.

Expert Tips

• Don’t over-knead the dough, or the parathas will become tough.
• If the dough is too dry, add a tablespoon of water at a time.
• If the dough is too sticky, add a little more flour.
• Cooking on medium heat prevents burning and ensures the paratha cooks through.

Variations

• Vegan Adaptation: This recipe is already naturally vegan!
• Gluten-Free Adaptation: You can substitute the whole wheat flour with a gluten-free flour blend, like a mix of rice flour, potato starch, and tapioca starch. You might need to adjust the amount of water.
• Spice Level Adjustment: If you like it spicier, add more green chillies or chilli powder. My friend loves to add a pinch of cayenne pepper too!
• Festival Adaptations: These parathas are perfect for festivals like Holi or Lohri. You can make smaller, bite-sized parathas for serving at parties.

Serving Suggestions

Serve these Radish & Carrot Parathas hot, straight off the tawa! They’re delicious with:

• A dollop of creamy yogurt
• Your favourite chutney (mint-coriander or mango chutney are great choices)
• A side of tangy pickle

Storage Instructions

Leftover parathas can be stored in an airtight container in the refrigerator for up to 2 days.

FAQs

What is Sattu and where can I find it?

Sattu is a flour made from roasted gram flour. It’s a staple in many parts of India, especially Bihar and Uttar Pradesh. You can find it in most Indian grocery stores, or online.

Can I use other vegetables in this paratha?

Absolutely! Feel free to experiment with other grated vegetables like beetroot, potatoes, or cauliflower.

How can I make the parathas softer?

Resting the dough is key! Also, don’t over-knead it, and use a good quality, finely ground whole wheat flour.

Can I make the dough ahead of time?

Yes, you can! Just cover the dough and refrigerate it for up to 24 hours. Bring it to room temperature before rolling.

What is the best way to reheat leftover parathas?

The best way is to heat them on a tawa with a little oil, just like you cooked them originally. You can also microwave them for a few seconds, but they won’t be as crispy.