Radish Paratha Recipe – Authentic Indian Flatbread with Spices

Last Updated on 2 months by Neha Deshmukh

Radish Paratha Recipe – Authentic Indian Flatbread with Spices

Introduction

Oh, parathas! Is there anything more comforting than a warm, flaky paratha straight off the tava? I remember my grandmother making these for us every Sunday morning, and the whole house would smell incredible. Today, I’m sharing a recipe for Radish Paratha – a slightly unusual, but utterly delicious twist on the classic. Don’t let the radish scare you; it adds a lovely peppery bite and a beautiful subtle sweetness. You’ll be surprised how much you love it!

Why You’ll Love This Recipe

This radish paratha recipe is a winner for so many reasons. It’s a fantastic way to sneak in some extra veggies, it’s surprisingly easy to make, and the flavor combination is just chef’s kiss. Plus, it’s a wonderful change from the usual aloo (potato) or gobi (cauliflower) parathas. It’s a perfect weeknight meal or a special breakfast treat.

Ingredients

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

• 1 cup wheat flour (atta) – about 150g
• 1 cup grated radish – about 150g
• 1 teaspoon red chili powder – about 5g
• 1 teaspoon ginger, finely chopped – about 5g
• 1 green chili, finely chopped (adjust to your spice preference)
• ½ teaspoon garam masala powder – about 2.5g
• ½ teaspoon turmeric powder – about 2.5g
• 1 teaspoon cumin seeds – about 5g
• 2 tablespoons coriander leaves, chopped – about 10g
• Salt to taste
• Oil or ghee as needed

Ingredient Notes

Let’s talk ingredients! Using the right atta (whole wheat flour) is key for that authentic paratha texture. I prefer the standard atta you find in most Indian grocery stores.

Radish is the star here! Any variety works, but I find the red radish gives the best flavor and color. Don’t worry about it being too strong; cooking mellows it out beautifully.

Spice levels are totally up to you. My family likes a good kick, so I usually add a little extra chili powder. Feel free to adjust! And garam masala? It’s a blend, so brands vary – taste as you go.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, peel and grate your radish. Place it in a bowl, add a pinch of salt, and let it rest for about 10 minutes. This helps draw out some of the moisture, which is important for the dough.
2. After 10 minutes, squeeze the grated radish really well to extract as much water as possible. Don’t discard the water! We’ll use that to make the dough.
3. In a large bowl, combine the wheat flour, grated radish, red chili powder, chopped ginger, green chili, garam masala powder, turmeric powder, cumin seeds, chopped coriander leaves, and salt.
4. Now, slowly add the reserved radish water to the flour mixture, mixing as you go. You want to form a firm, but pliable dough. Add a little more water if needed, a tablespoon at a time.
5. Knead the dough for about 5-7 minutes until it’s smooth and elastic. A well-kneaded dough makes all the difference!
6. Divide the dough into 4 equal balls.
7. On a lightly floured surface, roll each ball into a paratha – slightly thicker than a chapati. Dust with flour to prevent sticking.
8. Heat a hot tawa or skillet over medium heat. Brush both sides of the paratha with oil or ghee.
9. Cook for about 2-3 minutes per side, or until golden brown and crisp. Press gently with a spatula to ensure even cooking.

Expert Tips

• Don’t skip squeezing the radish! Excess moisture will make the dough sticky and difficult to roll.
• A hot tawa is crucial for getting those lovely golden spots.
• If the paratha starts to puff up while cooking, gently press it down with a spatula.
• Brush with ghee generously for extra flavor and flakiness.

Variations

• Vegan Adaptation: Simply use oil instead of ghee.
• Gluten-Free Adaptation: Use a gluten-free flour blend designed for roti/paratha. Jowar (sorghum) or bajra (pearl millet) flour work well. You might need to adjust the amount of liquid.
• Spice Level Adjustment: For a milder flavor, reduce or omit the green chili and red chili powder. For a spicier kick, add a pinch of cayenne pepper.
• Festival Adaptations: Parathas are a staple during festivals like Lohri, Makar Sankranti, and Holi. They’re often served with yogurt, butter, and pickles.
• My friend, Priya, loves adding a little amchur (dry mango powder) to her radish paratha for a tangy twist!

Serving Suggestions

Radish paratha is delicious on its own, but even better with a side of:

• Plain yogurt (dahi)
• A dollop of white butter (makhan)
• Pickle (achar) – mango pickle is a classic!
• A cup of steaming hot 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 microwave. They’re best enjoyed fresh, though!

FAQs

What type of radish is best for making paratha?

Any radish will work, but red radish is my favorite for its flavor and color. Daikon radish can also be used, but it has a milder flavor.

Can I make the dough ahead of time?

Yes, you can! Just wrap the dough tightly in plastic wrap and store it in the refrigerator for up to a day. Bring it to room temperature before rolling.

How do I prevent the parathas from becoming hard?

Don’t overcook them! Cook until golden brown and crisp, but not burnt. Brushing with ghee also helps keep them soft.

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

Knead the dough for at least 5-7 minutes until it’s smooth and elastic. Adding a little warm water can help.

Can I use other vegetables along with radish in this paratha?

Absolutely! You can add grated carrots, potatoes, or spinach for extra flavor and nutrition.