Winter brings in a bounty of colourful, rich, and delicious vegetables which enter our kitchens to be transformed into perfect winter treats. Radish, knol-khol, Brussel sprouts, greens, carrots, beets, cauliflower, peas…in all its glory kindle our creativity in the kitchen. Nutritious and flavourful these seasonals are a pleasure to cook.
Radish Paratha…. Crisp fresh grated radish, mildly spiced with fresh herbs and spices is deftly stuffed into whole wheat flour dough to be rolled into delicious parathas drizzled with ghee. Just the right combination for a winter meal.
Radish Paratha Recipe:
Ingredients for Radish Paratha:
- Wheat Flour 2 C
- Grated Radish 1 C
- Grated Ginger 1 Tsp
- Finely Chopped Green Chilly 3
- Chopped Coriander ¼ C
- Ajwain/Carrom Seeds ½ Tsp
- Salt As Required
- Ghee For Pan Frying
- Wheat Flour for Dusting
Preparation Method for Radish Paratha:
- Knead the wheat flour into a stiff pliable dough with a pinch of salt and set aside.
- Mix the vegetables along with ajwain. Lastly, mix the salt.
- Roll a chapati, spread the filling evenly and cover with another chapati. Press the sides and gently roll the stuffed paratha.
- Cook on a hot griddle with ghee till brown spots appear.
- Serve hot with curd and pickle or onion raita.
NOTE: Do not leave the radish mixture with salt for long as it will begin to let out water and the paratha will become soggy. Always add salt just before stuffing.
