Ingredients
For the Dough:
- Whole wheat flour: 1 cup
- Salt: ¼ teaspoon
- Water: as needed to knead the dough
- Oil/Ghee: 1 teaspoon (optional, for softer dough)
For the Filling:
- Grated mooli (radish): 1 cup
- Green chili, finely chopped: 1 (optional)
- Ginger, grated: 1 teaspoon
- Fresh coriander leaves, chopped: 2 tablespoons
- Carom seeds (ajwain): ½ teaspoon
- Coriander powder: 1 teaspoon
- Red chili powder: ½ teaspoon (adjust to taste)
- Turmeric powder: ¼ teaspoon
- Salt: to taste
For Cooking:
- Ghee or oil: as needed for roasting
Preparation
In a bowl, combine wheat flour and salt. Add water gradually and knead into a soft, smooth dough.
Apply a little oil/ghee, cover, and let it rest for 15-20 minutes.
Grate the radish and sprinkle a little salt over it. Let it sit for 10 minutes to release water.
Squeeze out the excess water completely (you can save this water to knead the dough for added flavor).
In a bowl, mix the grated radish with green chili, ginger, coriander leaves, ajwain, coriander powder, red chili powder, turmeric, and salt.
Divide the dough into equal portions and roll each into a small ball.
Flatten one ball, dust with flour, and roll into a small disc.
Place 2 tablespoons of the radish filling in the center, gather the edges, and seal it like a pouch.
Gently flatten the stuffed ball and roll it out carefully into a paratha. Use light pressure to avoid tearing.
Heat a tawa (griddle) over medium heat. Place the rolled paratha on the hot tawa.
Cook for a minute until bubbles appear, then flip.
Apply ghee/oil on both sides and cook until golden brown spots appear and the paratha is crispy.
Repeat the process for the remaining dough and filling.
Serve hot with curd, pickle, or butter for a wholesome meal.
Servings: 2 (Makes 4 parathas)
Notes
- Make sure to squeeze the radish well to avoid soggy parathas.
