How to Make Radish Paratha (Pancakes)
What are Parathas?
Parathas are stuffed pancakes. They are nutritious and delicious as well. Making a paratha involves two main steps. You have to prepare dough to make the outer covering and stuffing to fill the parathas. Finally, make parathas.
Radish Paratha is healthy because it contains both wheat flour, radish, spices, and herbs. It remains soft even when it is cold. However, eating it hot is more delightful.
For the dough:
- 2 cups wheat flour
- 1 teaspoon carom seeds (ajwain)
- 2 teaspoons oil and ghee mixture
- 1/4 teaspoon salt, or as per taste
For the Filling:
- 1 medium-size bowl grated radish
- 1/4 cup onion, finely chopped
- 1 teaspoon finely chopped chilies
- 1/2 teaspoon cumin seeds
- 2 pinches turmeric powder
- 1/4 teaspoon amchur powder (dry mango powder)
- 1/4 teaspoon garam masala powder
- 1/4 teaspoon red chili powder
- 1/6 teaspoon sugar, optional, to balance the taste
- 3 tablespoons freshly chopped coriander leaves
- 1/3 teaspoon salt
- oil or ghee, to make parathas
Making the dough:
- In a large mixing bowl, add wheat flour, oil & ghee mix, salt, and carom seeds.
- Knead adding water little by little to form a firm and pliable dough. Cover and rest it for 10 minutes.
Preparing the Filling:
- Heat oil in a deep bottomed pan. Add cumin seeds. Let it crackle.
- Throw in the chopped onions and chopped green chilies. Saute until the onions turn transparent.
- Add grated radish. Stir-cook on low fire for 4-5 minutes. By this time, radish becomes soft.
- Add turmeric powder, dry mango powder, red chili powder, salt, sugar, chopped coriander leaves, and garam masala powder. Mix well.
- Combine the ingredients. Ensure that the mixture is dry. Check for the taste. Add salt or red chili powder if needed.
- Turn off the fire. Spread the stuffing on a plate for cooling.
- Take a lemon-sized dough portion. Roll it into a 3 1/2" diameter disc. Dust wheat flour for easy rolling.
- Place 1 1/2 teaspoons stuffing in the center. Fold the sides and close it. Press a little and roll it along with the stuffing to form a thick disc of about 6-7" diameter.
- Heat a flat pan. Sprinkle a few drops of ghee and oil mix. Place the raw paratha on it.
- Let the heat be medium-high. Add a few drops of oil and ghee mix on the top. Roast both sides to get golden brown.
- Radish Paratha is ready to eat! Repeat the procedure for making the whole bunch of parathas.
- Serve them hot with a dollop of butter, honey, tomato sauce, chutney, fruit jam, yogurt/curd, raita, or pickle. Enjoy the taste!
Thing to Remember!
The stuffing of the radish parathas should be dry. If there is any water left in the stuffing, you can't roll the parathas properly because they become soggy.
Nutritional Information of Radish Paratha
|Serving size: 1|
|Calories from Fat||45|
|% Daily Value *|
|Fat 5 g||8%|
|Carbohydrates 38 g||13%|
|Sugar 0 g|
|Fiber 7 g||28%|
|Protein 7 g||14%|
|Cholesterol 0 mg|
|Sodium 45 mg||2%|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|