If the folks at home hate radish, then what is the best way to make them eat it? Just try paratha like this. Since the radish is sauteed here, no one feel the harsh taste of radish while eating this paratha. Even I don’t like radish, but eat it only if it is prepared in this way.
The recipe is from the north Indian e-cook book which was sent by one of my friends during my first year of work. I don’t remember which friend sent it. but a big thanks to him/her. I have tried many north Indian recipes from that e-book and posted few recipes from that book in this blog. I will be posting remaining recipes one by one from now on wards.
The original recipe from the cook book used fresh grated radish for making this paratha. I find it difficult to roll when I made using fresh radish. So, sauteed it for easy binding and rolling. It is your choice to use fresh or sauteed radish.
Preparation Time: 30 minutes
Cooking Time: 15 minutes
Makes: 8 parathas
Wheat flour/ Atta – 2 cups + extra for dusting
Salt – to taste
Oil – 1 teaspoon
Butter / Oil – 2 tablespoons or as required for cooking parathas
Water – required to make dough
Radish -2 , grated (yielded about 2 cups)
Red chilli powder – 1 teaspoon
Turmeric powder – 1/4 teaspoon
Salt – to taste
Oil – 2 teaspoons
Cumin seeds – 1/2 teaspoon
Coriander leaves – 2 tablespoon (optional)
1) Take flour in a mixing bowl. Add salt.
2) Add water slowly and make soft dough. (I have added the water which is squeezed out from the grated radish)
3) Coat it with oil. Cover and keep aside for 10 minutes.
1) Grate the radish in a mixing bowl. Add salt and cover it using a lid. Let it sit for 10-15 minutes.
2) After 15 minutes, squeeze out the juice/water from the radish and keep it aside (You can also add this water to the flour to make dough. I usually do it. but it is a personal preference.)
3) Take a pan/kadai and heat oil. When it is hot, add cumin seeds. Allow it to splutter.
4) Add grated radish along with red chilli powder, turmeric powder and a pinch of salt. Remember we already added salt to radish before.
5) Cook it for few minutes. Add finely chopped coriander leaves if you are using it. Allow it to cool to room temperature.
For Making Parathas:
1) Divide the dough into 8 equal sized balls. Divide the stuffing into 8 equal parts.
2) Take one ball and roll it into a 3 inch round disc. Place the stuffing in the center of the round disc.
3) Bring together all the corners and seal it well.
4) Using some flour, roll this into a 5 inch round paratha.
5) Repeat the step for remaining dough balls.
6) Heat tawa/ pan / skillet. When it is hot, place the rolled paratha in the skillet.
7) Brush it with oil or butter. Turn it to other side after few seconds.
8) Serve immediately with raita or pickle.
1) With the given measurement, I prepared 8 medium size parathas as shown in picture. However, you may vary this as per your preference. Make it smaller or bigger.