Radish is not one of my favorite vegetable because of its strong flavour and aroma..But I love it when it is added in sambar which amma does often. When I heard about this paratha, I was scared a little bit at first. After that saw this in lots of blogs and I got a little confident to give it a try.
The first step in this is to toss the grated radish with some turmeric and salt..The reason we do this is to removes all the accurd pungent flavour from the radish. Be sure to squeeze as much water as possible so that the stuffing which we make is dry and will be easy to roll later.
I love to have it with pickle or raita. You can even mix thick curd with pickle and have it with this. This is a great dish to put in lunch box. Since it is stuffed it stays soft for a long time..So I hope you love it and let me know what you think.
Wheat Flour / Atta – 250 gms + for dusting
Salt -1 tsp
Water as needed
Oil-1 tsp + for frying
Onion-1 finely chopped
White Radish / Daikon Radish / Mullangi – 1 large grated in small grater
Green Chilli -1 finely chopped
Turmeric Powder / Manjal Podi – ½ tsp+ ½ tsp for tossing radish
Chilli Powder-1 tsp
Coriander Powder / Malli Podi -1 tblspn
Cumin Powder / Jeera Podi -1 tsp
Garam Masala Powder -1 tsp
Chat Masala Powder -1 tsp
Ajwain / Omam / Carom Seeds – ½ tsp
Salt to taste
First make stuffing..Take grated radish in a colander and place it over a plate. Add ½ tsp of turmeric and some salt and mix well. Let it stand for 30 mins. Now squeeze all the water with your hands and set it aside..Now this can be used for your filling.
Heat oil in a kadai. Add in ajwain and let it sizzle..Add in onions and mix well.
Add green chillies and sauté for 2 mins…Now add in all the spice powders and mix well.
Add in the prepared radish and mix well.Let it cook for 5 mins untill it is cooked and all water has evaporated.
Remove it in a bowl and allow it to cool down.
Make dough by mixing atta and salt in a bowl. Slowly add in water and make into a dough. Apply some oil and let it stand for 30 mins covered.
Divide the dough and stuffing into equal portions.
Take one dough balls and roll it little bit. Take one portion of stuffing and seal the dough from all sides. Now roll this into chapattis. You can dip raw flour if needed.
Heat a tawa and put this on it. After 30 seconds flip it over and apply ghee or oil on top. Flip it again and cook on both sides till light golden and cooked.
Remove it and serve with pickle or raita.
|Take all your ingrediants for stuffing|
|peel your radish|
|and grate it|
|put it in a colander|
|add salt and turmeric|
|mix well and allow it to stand for 30 mins|
|now start squeezing all the water|
|heat oil in a kadai|
|add ajwain seeds|
|now add green chillies|
|turmeric powder and chilli powder|
|Coriander and Cumin powder goes in|
|add Garam masala powder..|
|now add chat masala|
|and mix well|
|add the prepared radish|
|and mix well..|
|remove it and allow to cool completely|
|take wheat flour and salt in a bowl|
|pour water in|
|and form a dough|
|apply oil and leave aside for 30 mins|
|divide the dough and the cooled stuffing into equal portions|
|take one dough ball|
|spread it slightly|
|put the stuffing in the center|
|seal from all sides|
|all covered nicely|
|now dip in a little raw flour|
|and roll into chapatis|
|now start frying ...put the roti in hot tawa|
|after few seconds when there is no dough symptoms on top, turn it over|
|apply ghee or oil|
|and flip it back..If you have made it rightly the roti will puff up|
|This taste best with a dollop of butter on top|
|This can be packed for lunch box as well...|
|I love to have it with mango pickle|
This recipe goes to the Event..LGSS - Stuffed Paratha at Zesty Palette