How to make radish paratha | Easy make radish paratha | Easy recipe radish paratha |

How to make radish paratha | Easy make radish paratha | Easy recipe radish paratha |

Easy recipe radish paratha

 Radish paratha

Radish Paratha is a Punjabi dish served in winter with tea in the morning breakfast or with curd in food. In this paratha recipe (in the recipe), stuffing (stuffing) is made with grated radish, radish leaves, and various other spices for stuffing and using wheat flour for the outer layer of the paratha. This paratha is a great dish to take in a long journey or for a picnic. So let's learn how to make radish parathas at home today.

1½ cups + 1/2 cup wheat flour

1 cup grated radish

1/4 cup finely chopped radish leaves

1 Green Chilli, finely chopped

1/4 tsp garam masala powder

1 tsp coriander powder

1 tsp red chilli powder

1/4 tsp turmeric powder

3 tsp oil + paratha to roast


Gently squeeze the grated radish and remove excess water from it. Place the water in a bowl, use it in the next step to knead the dough.

In a bowl take squeezed radish, chopped radish leaves, chopped green chilies, red chili powder, garam masala powder, turmeric powder and coriander powder.

Mix them well. Masala is ready for the stuffing. Divide it into 6 equal portions.

Take 1½ cups wheat flour, 2 tsp oil, and salt in a bowl. Add the squeezed water from the radish and knead into a soft dough. If more water is needed to make the dough, add normal water. Cover the dough and let it set for 10 minutes.

After 10 minutes, add 1 tsp of oil over the dough and knead the dough again. Divide the dough into 6 equal portions and shape each portion into a round shape. Press each circle between your palms to form a dough. Take ½ cup wheat flour on a small plate. Take a dough and wrap it with dry flour.

Place it over the chakla and roll it into a round shape of about 4-5 inches in diameter. Place a portion of the stuffing (masala) in the center.

Pick the edges of the rolled bread from all sides and bring it in the center and seal it. Shape it again and make a dough by pressing it lightly.

Wrap it with dry flour and roll it carefully into a round shape of about 6-7 inches in diameter.

Heat a pan on medium heat. When the Tava is medium hot, put the rolled paratha over it. When small bubbles start appearing on its surface, turn it over.

Spread 1/2 tsp of oil on its surface and let it cook for 30 seconds. Turn it over and spread 1/2 tsp of oil on the other side as well and let it cook for 30-45 seconds. Turn it as required and cook until light brown spots appear on both the sides.

Stuffed radish paratha is ready, take it out on a plate, and put butter on it. Serve with mint sauce and tomato raita.

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