Radish Paratha Recipe – Authentic Indian Flatbread with Muli & Ajwain

Last Updated on 2 months by Neha Deshmukh

Radish Paratha Recipe – Authentic Indian Flatbread with Muli & Ajwain

Hey everyone! If you’re anything like me, you’re always looking for ways to sneak more veggies into your meals. And let me tell you, this Radish Paratha recipe is the way to do it. I first made these when I was trying to use up a big haul of radishes from the farmer’s market, and they quickly became a family favorite. They’re flavorful, comforting, and surprisingly easy to make!

Why You’ll Love This Recipe

These aren’t your average parathas. The slight peppery bite of the radish, combined with the warmth of carom seeds (ajwain) and fresh cilantro, is just divine. Plus, parathas are so versatile – perfect for breakfast, lunch, or a light dinner. They’re a little bit of effort, but trust me, the reward is so worth it. You’ll be enjoying a truly authentic Indian flatbread experience!

Ingredients

Here’s what you’ll need to make these delicious Radish Parathas:

• 1.5 pounds White Radish (Muli/Daikon)
• to taste Salt
• 5 Cilantro/Coriander sprigs
• to taste Green Chilies
• 0.25 tsp Carom Seeds (Ajwain)
• 1.5 cups Chapati Flour
• 0.25 tsp Salt
• 1 Tbsp Oil
• 0.75 cup Warm Water
• Extra Flour for dusting
• Oil for pan frying

Ingredient Notes

Let’s talk about a few key ingredients, shall we?

• Radish (Muli/Daikon): I love using both muli (red radish) and daikon (white radish) in this recipe. Daikon is milder and slightly sweeter, while muli has a bit more of a peppery kick. Radishes are packed with Vitamin C and fiber – a super healthy addition to your diet!
• Chapati Flour: This is a whole wheat flour commonly used in Indian cooking. It gives the parathas a lovely texture and nutty flavor. You can find it at most Indian grocery stores. (Approximately 180g)
• Carom Seeds (Ajwain): Don’t skip these! Ajwain has a unique, slightly pungent flavor that aids digestion and adds a wonderful warmth to the parathas. It’s a staple in Indian kitchens, especially during the colder months. (Approximately 1.25g)

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s make the dough. In a large bowl, mix the chapati flour and salt. Then, slowly add the warm water and 1 tablespoon of oil, kneading until you have a semi-firm, pliable dough.
2. Coat the dough with a little oil to prevent it from drying out. Cover it with a damp cloth or plastic wrap and let it rest for at least 15 minutes. This allows the gluten to relax, making the parathas softer.
3. While the dough rests, prepare the radish filling. Shred the radish and toss it with a generous pinch of salt. Let it sit for 5-10 minutes – this draws out excess moisture. Then, squeeze out all the water. Seriously, get it all out! This is key to preventing soggy parathas.
4. In a bowl, combine the squeezed radish with chopped cilantro, finely chopped green chilies (adjust to your spice preference!), and the carom seeds. Mix well.
5. Now, divide both the dough and the filling into 8 equal portions.
6. Take one dough ball and roll it into a disc, about 4-5 inches in diameter. Place a spoonful of the radish filling in the center.
7. Carefully bring the edges of the dough together to seal the filling inside, forming a stuffed ball.
8. Gently roll the stuffed ball into a paratha, dusting with extra flour to prevent sticking. Don’t press too hard, or the filling might burst out!
9. Heat a skillet or tawa over medium-high heat. Place the paratha on the hot skillet and cook for a minute or two, until bubbles start to form.
10. Flip the paratha, spread a little oil on the cooked side, and cook until golden brown and crispy on both sides.

Expert Tips

• Don’t over-knead the dough: Over-kneading can make the parathas tough.
• Squeeze the radish really well: I can’t stress this enough! Excess moisture is the enemy.
• Use medium-high heat: This ensures the parathas cook quickly and become crispy.
• Don’t be afraid to use a little extra flour: It helps prevent sticking and makes rolling easier.

Variations

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

• Vegan Adaptation: Simply use oil instead of butter when cooking the parathas.
• Gluten-Free Adaptation: Use a gluten-free flour blend designed for chapati or roti. The texture will be slightly different, but still delicious!
• Spice Level: Adjust the amount of green chilies to suit your taste. My friend, Priya, loves to add a pinch of red chili powder for extra heat.
• Festival Adaptations: These parathas are especially popular during festivals like Holi and Lohri. They’re a comforting and festive treat!

Serving Suggestions

Serve these Radish Parathas hot off the skillet with a dollop of creamy yogurt, a tangy pickle, or a smear of butter. They also pair beautifully with a side of chole (chickpea curry) or dal (lentil soup).

Storage Instructions

Leftover parathas can be stored in an airtight container in the refrigerator for up to 2 days. Reheat them on a skillet or in a microwave. You can also freeze them for longer storage. Just wrap them individually in plastic wrap before freezing.

FAQs

1. What is the best way to remove excess moisture from the radish?

Salting the shredded radish and letting it sit for 10 minutes is the most effective way. Then, squeeze it really well with your hands or use a clean kitchen towel.

2. Can I make the dough and filling ahead of time?

Yes! You can make the dough and filling a day in advance. Store them separately in the refrigerator.

3. What is Ajwain and why is it used in this recipe?

Ajwain (carom seeds) is a spice with a unique, slightly pungent flavor. It aids digestion and adds warmth to the parathas.

4. What is the best type of oil to use for cooking parathas?

You can use any neutral-flavored oil, like vegetable oil, canola oil, or sunflower oil. Ghee (clarified butter) also adds a lovely flavor.

5. Can I freeze leftover radish parathas?

Absolutely! Wrap them individually in plastic wrap and store them in a freezer-safe bag.

6. What is the difference between Muli and Daikon radish?

Muli (red radish) has a more peppery bite, while Daikon (white radish) is milder and slightly sweeter. Both work well in this recipe!