I find paratha is the best way to sneak the vegetables into your family meals. Radish is something I rarely buy as I make only radish sambar with it. But after making this parathas some couple of weeks back , I have started buying them quite regularly. That is whenever I visit the Indian shops. I love the long slender ones rather than the fat big ones though the latter ones are a less pungent.
I usually try to incorporate the vegetables directly into the flour while making the dough. But nowadays I make the dough in advance as I have to make phulkas/chapati quite early in the morning. But then I do make some stuffed parathas for the kids later in the morning. I have tried adding grated radish into the flour while kneading the dough. And the parathas made this way tastes great too!!Below is the recipe of how I make stuffed parathas.
For the dough-
- Water- 1 cup(add as required)
For the filling
- Radish/mooli- 2 cups grated(1-2 medium sized radishes)
- Ginger garlic paste- 1tsp
- Red chilly powder- 1tsp
- Coriander powder- 1tsp
- Salt- 1tsp
Stuffed paratha masala- 1tsp(optional, if you have it)
- Take the flour in a mixing bowl.
- Add salt to it.
- Add water little by little and knead with your fingers and palms till the flour comes well together.
- Add oil in the end and knead further to form a non sticky and a firm but smooth dough.
- Squeeze out water from the grated radish.
- Heat oil in a pan.
- Add ginger garlic paste and saute for few seconds.
- Add the grated radish along with the spice powders(mentioned below the ingredients used for filling)and salt.
- Mix well.
- Cook till the mixture is completely dry.
- Pinch a lemon sized portion of the dough.
- Roll it to smooth ball.
- Now using a rolling pin,flatten the ball.
- Place a small portion of the filling in the center of the disc.
- Seal the ends of the dough properly by bringing them together.
- Now roll them with a rolling pin to a flat disc of 1 inch thickness.
- Rub some flour while rolling if you find it too sticky and it will be much easier to roll.
- Heat a tava.
- Place the paratha on it.
- When the bottom slightly cooks, flip and cook the other side.
- Rub ghee on both sides and cook by flipping again.
- Black spots should appear on the surface. and should be cooked properly.
- Repeat the same for rest of the dough.
- Serve warm with pickles and curd.
- Notes –
- You can saute some finely chopped onions before you add the grated radish.
- Ensure the filling mixture is completely dry, or it will be mess when you roll out the dough.