Radish Paratha Recipe – Easy Indian Flatbread with Wheat Flour

Last Updated on 2 months by Neha Deshmukh

Radish Paratha Recipe – Easy Indian Flatbread with Wheat Flour

Hey everyone! If you’re anything like me, you’re always looking for ways to sneak a little extra goodness into your meals. And let me tell you, these Radish Parathas are the way to do it! I first made these when I had a bumper crop of radishes from my little balcony garden, and honestly, I was hooked. They’re surprisingly delicious, super easy to make, and a fantastic way to enjoy a humble vegetable in a whole new light.

Why You’ll Love This Recipe

These aren’t your average parathas. The radish adds a lovely peppery bite and a subtle sweetness that balances beautifully with the spices. Plus, they’re a fantastic way to use up radishes – those often-overlooked little gems! They’re perfect for a quick weeknight dinner, a weekend brunch, or even a festive breakfast. Trust me, once you try these, you’ll be making them again and again.

Ingredients

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

• 1.5 cup wheat flour (atta)
• 0.75 cup radish, grated
• 1 teaspoon red chilli powder
• 0.25 teaspoon turmeric powder
• 0.25 teaspoon cumin powder
• 0.5 teaspoon garam masala powder
• Salt to taste
• Water as needed
• Oil as needed

Ingredient Notes

Let’s talk ingredients for a sec!

• Radish: Don’t be shy with the radish! It really is the star here. I prefer the red radishes for their slightly sharper flavor, but you can use white radishes too.
• Wheat Flour (Atta): Atta is the whole wheat flour traditionally used for making Indian breads. You can find different types – fine, coarse, or a mix. I usually use a fine atta for softer parathas. About 180g of atta is equivalent to 1.5 cups.
• Spice Powders: Feel free to adjust the spice levels to your liking! This recipe is a good starting point for a mild-medium spice level.
• Water: The amount of water needed will vary depending on the flour. Start with a little and add more gradually.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First things first, grate your radish. Then, transfer it to a strainer and give it a good press to remove as much excess water as possible. Don’t skip this step – it prevents the dough from becoming too sticky! Reserve that radish water, though – we’ll need it!
2. In a mixing bowl, combine the wheat flour, grated radish, red chilli powder, turmeric powder, cumin powder, garam masala, and salt. Mix everything together really well.
3. Now, add the reserved radish water and a little bit of regular water, gradually, to form a dough.
4. Knead the dough for about 5-7 minutes until it’s soft and smooth. Cover it with a damp cloth and let it rest for 15-20 minutes. This allows the gluten to relax, resulting in softer parathas.
5. Give the dough another quick knead, then divide it into lemon-sized balls.
6. Flatten each ball into a disc, then roll it out to your desired thickness. Not too thin, or they might tear!
7. Heat a tawa (flat griddle) or frying pan over medium heat.
8. Place the rolled-out paratha on the hot tawa. Drizzle a little oil around the edges.
9. Cook for a minute or two, until you see bubbles forming on the surface.
10. Flip the paratha and cook the other side, adding more oil as needed.
11. Cook until both sides have lovely golden brown spots.
12. Repeat with the remaining dough.

Expert Tips

Want to take your paratha game to the next level? Here are a few tips I’ve learned over the years:

• Flaky Parathas: Don’t over-knead the dough! A slightly less kneaded dough results in flakier parathas.
• Preventing Sticking: Make sure your tawa is hot enough before you put the paratha on it. A well-heated tawa prevents sticking.
• Dough Consistency: The dough should be soft and pliable, but not sticky. If it’s too sticky, add a little more flour. If it’s too dry, add a little more water.

Variations

Let’s get creative!

• Vegan Adaptation: This recipe is already naturally vegan! Just ensure the oil you use is plant-based.
• Gluten-Free Adaptation: You can try using 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: Love it hot? Add more red chilli powder or a pinch of cayenne pepper. Prefer it mild? Reduce the chilli powder or omit it altogether.
• Festival Adaptations: Parathas are a staple during festivals like Holi, Lohri, and Makar Sankranti. They’re often made with different fillings to celebrate the occasion!

Serving Suggestions

These parathas are delicious on their own, but they’re even better with some accompaniments!

• A dollop of cool, creamy yogurt is a classic pairing.
• Pickle (achar) adds a tangy kick.
• A simple raita (yogurt dip) with chopped cucumber and tomatoes is also fantastic.
• A little bit of butter or ghee (clarified butter) never hurts!

Storage Instructions

If you have any leftover parathas (which is unlikely!), you can store them 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

Got questions? I’ve got answers!

1. Can I use other vegetables besides radish in this paratha recipe?

Absolutely! You can experiment with other grated vegetables like carrots, potatoes, or cauliflower.

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

Knead the dough for about 5-7 minutes, using the heel of your hand. Add water gradually and don’t over-knead it. Resting the dough is also crucial!

3. How can I prevent the parathas from becoming hard?

Don’t overcook them! Cook them until they’re golden brown and soft. Also, adding a little oil while cooking helps keep them soft.

4. Can I make the dough ahead of time?

Yes, you can! Make the dough and store it in an airtight container in the refrigerator for up to a day.

5. What is the significance of radish in Indian cuisine?

Radish is considered a cooling vegetable in Ayurveda and is often used in salads, raitas, and as a digestive aid.

6. What type of oil is best for cooking parathas?

You can use any cooking oil with a high smoke point, like vegetable oil, canola oil, or sunflower oil. Ghee (clarified butter) adds a lovely flavor, but it has a lower smoke point.