Radish Paratha Recipe – Authentic Indian Flatbread with Spicy Filling

Last Updated on 2 months by Neha Deshmukh

Radish Paratha Recipe – Authentic Indian Flatbread with Spicy Filling

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 cold winter, and the warmth and spice were just what we needed. They’re surprisingly flavorful, and honestly, you won’t even realize you’re eating radish – it’s that good! Let’s get cooking, shall we?

Why You’ll Love This Recipe

These Radish Parathas (or mooli paratha as they’re known in Hindi) are a staple in many Indian households, especially during the winter months. They’re a fantastic way to enjoy the slightly peppery bite of radish in a comforting and delicious way. Plus, they’re relatively easy to make, even for beginners! They’re perfect for a hearty breakfast, lunch, or even a light dinner.

Ingredients

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

• 2 cups radish, grated (about 250g)
• 0.5 tsp salt
• 1 green chilli, finely chopped
• 0.5 tsp Kashmiri chilli powder
• 0.25 tsp turmeric powder
• 0.5 tsp coriander powder
• 0.75 tsp dry mango powder (amchur)
• 1 cup whole wheat flour (atta) (about 120g)
• 1 tsp oil or ghee (for kneading and cooking)

Ingredient Notes

Let’s talk about a few key ingredients!

• Radish: Don’t be shy with the radish! It really is the star of the show. Make sure to grate it finely – a box grater works perfectly. We’ll be drawing out some of the moisture later, so don’t worry about it being too watery initially.
• Kashmiri Chilli Powder: This isn’t about heat, it’s about color! Kashmiri chilli powder gives the parathas a beautiful vibrant red hue without making them overly spicy. If you can’t find it, you can substitute with regular chilli powder, but use a little less.
• Oil vs. Ghee: Traditionally, ghee (clarified butter) is used for making parathas, giving them a rich, flaky texture. However, oil works just as well, especially if you’re looking for a lighter option. I often use a mix of both!

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, grate your radish and place it in a bowl. Add the salt and give it a good mix. Let this sit for about 20 minutes. This helps draw out the excess moisture.
2. After 20 minutes, grab the radish and squeeze out as much liquid as you can. Seriously, get in there with your hands! This is important to prevent soggy parathas.
3. Now, to the squeezed radish, add the green chilli, Kashmiri chilli powder, turmeric powder, coriander powder, and dry mango powder. Mix everything well – this is your flavourful stuffing!
4. In a separate bowl, combine the whole wheat flour and 1 tsp of oil or ghee. Gradually add water, kneading to form a soft, pliable dough. It should be smooth and not sticky. Let the dough rest for about 20 minutes. This allows the gluten to relax, making the parathas softer.
5. Divide the dough into small, equal-sized balls. Roll each ball into a small circle (about 3-4 inches in diameter).
6. Place a spoonful of the radish stuffing in the center of each circle. Bring the edges together to seal the stuffing inside, forming a little bundle.
7. Gently flatten the stuffed dough ball with your hands. Then, using a rolling pin, roll it out into a paratha – aim for about 6-8 inches in diameter. Be gentle, you don’t want to burst the filling!
8. Heat a tawa (flat griddle) or frying pan over medium heat. Place the paratha on the hot tawa and cook for about 2-3 minutes per side, drizzling with ghee or oil. Cook until golden brown spots appear on both sides.

Expert Tips

• Don’t overfill the parathas, or they might burst while rolling.
• If the dough is too sticky, add a little more flour. If it’s too dry, add a few drops of water.
• Rolling the parathas evenly is key to even cooking.
• Press gently while rolling to avoid bursting the filling.

Variations

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

• Vegan Adaptation: Simply use oil instead of ghee for both kneading and cooking.
• Spice Level Adjustment: Adjust the amount of green chilli and chilli powder to your liking. My friend, Priya, loves to add a pinch of cayenne pepper for an extra kick!
• Gluten-Free Option: Use a gluten-free flour blend instead of whole wheat flour. Jowar or bajra flour work particularly well.
• Festival Adaptations: These are especially popular during Holi and winter festivals. My family always makes a big batch for these occasions!

Serving Suggestions

Serve these Radish Parathas hot off the tawa with a dollop of creamy yogurt, a tangy pickle (mango pickle is a classic!), or your favourite curry. They also pair beautifully with a simple cup of chai.

Storage Instructions

Leftover parathas can be stored in an airtight container in the refrigerator for up to 2 days. Reheat them on a tawa or in a microwave. They’re best enjoyed fresh, though!

FAQs

Let’s answer some common questions:

• What is the best way to grate the radish for paratha? A box grater is perfect! Just make sure to grate it finely.
• 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 type of flour is traditionally used for radish paratha? Whole wheat flour (atta) is the traditional choice.
• How do I prevent the paratha from becoming hard? Don’t overcook them! And make sure to use enough ghee or oil while cooking.
• Can I cook these on a griddle instead of a tawa? Yes, a griddle works just fine! Just make sure it’s heated properly.