A perfect winter recipe made from Radish has that mild spicy flavor to it and that certifies it to enter into the paratha family. It is also known for its nutritional and medicinal healing properties especially treating digestive issues.
Makes approx. 5 parathas
2 cups wheat flour
4 tablespoons oil
1 medium size and thick daikon radish with stems
1 cup chopped cilantro
1 teaspoon cumin seeds
½ teaspoon red chili powder
¼ teaspoon turmeric powder
1 teaspoon sugar (optional)
a pinch of asafetida
1- ½ teaspoons salt
1 teaspoon garam masala
¼ teaspoon dry mango powder
flour for dusting
oil for greasing
Process: In a bowl mix 2 tablespoons oil and flour together. Gradually add the warm water and knead into a soft dough. Cover with a damp cloth and keep aside.
Grate the radish and finely chop the stems of it.
Heat the remaining oil in a medium sauce pan, add the cumin seeds and asafetida. Add the radish along with spices and condiments . Cook on medium heat by continuously stirring it until radish dries. Turn off the stove and add the cilantro. Let it cool down.
Divide the dough into equal parts, sprinkle some flour on it and press it with your hands in circular shape (the size of your palm). Take a spoonful of the mixture, add the filling and close all the ends of the dough together in the center. Dust some flour and roll it with a rolling pin in circular shape. Basic diameter of the chapati can be 6-7 inches.
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