Radish Paratha Recipe – Authentic Indian Flatbread with Spiced Radish

Last Updated on 2 months by Neha Deshmukh

Radish Paratha Recipe – Authentic Indian Flatbread with Spiced Radish

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, these Radish Parathas are the way to do it! I first made these during a particularly abundant radish harvest from my little kitchen garden, and they’ve been a family favorite ever since. They’re flavorful, comforting, and surprisingly easy to make. Let’s get cooking!

Why You’ll Love This Recipe

These aren’t your average parathas. The slight peppery bite of the radish, balanced with warm spices, is just divine. Plus, parathas are such a versatile Indian flatbread – perfect for breakfast, lunch, or dinner. They’re a little bit of effort, but honestly, the reward is so worth it. You’ll love how satisfying and wholesome these are!

Ingredients

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

• 1 cup whole wheat flour (atta) – about 150g
• 2-3 tsp oil (vegetable, canola, or ghee)
• 1 pinch salt
• 1 cup grated radish – about 150g
• 0.75 tsp cumin powder
• 1 tsp coriander powder
• 0.5 tsp red chili powder (adjust to your spice preference!)
• 0.25 tsp garam masala
• Coriander leaves, finely chopped (about 2 tbsp)

Ingredient Notes

Let’s talk ingredients for a sec! Using good quality atta (whole wheat flour) makes a huge difference. It gives the parathas a lovely texture and nutty flavor.

I prefer using red radishes for this recipe – they have a nice, crisp bite. But you can experiment with other varieties like white or black radishes too! Just be aware the flavor will change slightly.

And the spices? Don’t be shy! The blend of cumin, coriander, chili powder, and garam masala is what really makes this recipe sing. Feel free to adjust the chili powder to control the heat. A little goes a long way!

Step-By-Step Instructions

Alright, let’s get down to business!

1. Make the Dough: In a large bowl, combine the whole wheat flour, oil, and salt. Gradually add warm water, mixing until a soft, pliable dough forms. Knead for 5-7 minutes until smooth. Cover and let it rest for 15-20 minutes. This resting time is key for soft parathas!
2. Prepare the Radish Stuffing: Grate the radish and sprinkle with salt. Let it sit for about 10 minutes. This helps draw out some of the moisture. Then, squeeze out any excess water – this is important to prevent soggy parathas.
3. Cook the Stuffing: Heat a little oil in a pan over medium heat. Add the cumin seeds and let them sizzle for a few seconds. Add the radish, coriander powder, red chili powder, and garam masala. Cook until the radish is softened and the mixture is relatively dry – about 5-7 minutes. Stir in the chopped coriander leaves. Let the stuffing cool completely.
4. Assemble the Parathas: Divide the dough and stuffing into equal-sized balls (about 8-10 each). Flatten a dough ball and place a spoonful of stuffing in the center. Bring the edges together to seal, forming a ball again.
5. Roll and Cook: On a lightly floured surface, gently roll out each stuffed dough ball into a paratha (about 6-8 inches in diameter). Heat a tawa (flat griddle) over medium-high heat. Cook the paratha for 2-3 minutes per side, drizzling with oil, until golden brown and slightly puffed up.

Expert Tips

• Don’t over-knead the dough, or it will become tough.
• Squeezing out the excess water from the radish is crucial for a non-soggy paratha.
• Roll the parathas gently – you don’t want to burst the stuffing!
• Cook on medium-high heat for a nice golden-brown color and slightly puffed-up parathas.

Variations

• Vegan Adaptation: Simply use oil instead of ghee when making the dough and cooking the parathas.
• Gluten-Free Adaptation: Use a gluten-free flour blend designed for roti/paratha making. You might need to adjust the water quantity.
• Spice Level Adjustment: For a milder flavor, reduce or omit the red chili powder. For a spicier kick, add a pinch of cayenne pepper! My friend loves adding a dash of amchur (dry mango powder) for a tangy twist.
• Festival Adaptations: These are often made during festivals like Holika Dahan and Lohri, symbolizing warmth and prosperity.

Serving Suggestions

Serve these Radish Parathas hot off the tawa with a dollop of:

• Your favorite chutney (mint-coriander or tamarind chutney are excellent choices)
• A side of pickle
• A bowl of creamy curd (yogurt)

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 microwave. They’re best enjoyed fresh, though!

FAQs

What type of radish is best for radish paratha?

Red radishes are classic, but you can experiment! White or black radishes will work, but the flavor will be slightly different.

How can I prevent the parathas from becoming hard?

Resting the dough is key! Also, don’t overcook them. A little oil while cooking helps keep them soft.

Can I make the stuffing ahead of time?

Absolutely! You can prepare the stuffing a day in advance and store it in the refrigerator.

What is the best way to knead the dough for soft parathas?

Knead the dough for 5-7 minutes until it’s smooth and pliable. Adding a little oil helps. And remember, don’t over-knead!

Can I cook these on a griddle instead of a tawa?

Yes, a griddle will work just fine! Just make sure it’s heated properly.