What you need?
- 1 big Radish , shredded / grated
- 1 tsp Salt
- ½ cup packed fresh coriander leaves, chopped fine
- 1-2 green chillies, chopped very small ( optional, depends how hot do you like your stuffing )
- A pinch of black pepper
- 1 large onion, chopped small
- 4 cups whole wheat flour
- 1 tsp Salt
- 2 tbsp yoghurt
How to make?
- First of all, take grated radish out in a big mixing bowl, and mix salt with it properly. Leave it like that for at least half an hour to an hour. In between, squeeze out the water from it 2-3 times in another bowl. At the end, the grated radish will be all dry and should not release any more water. Keep this aside, not mixing any spices yet
- Now, take the water which you have squeezed out of the radish in another bowl and mix flour and other ingredients and knead into a smooth “not too pliable” dough . Only use more water if required, else the radish water should be sufficient . Keep aside the dough for 20 min or so
- Come back to the grated radish, squeeze one last time any excess water ( I am sure there will still be some ) and mix other ingredients listed under stuffing. Mix gently, if you mix it forcefully like you are kneading it , it will again start releasing water
- Start making Parathas, by making small balls of the dough, filling the stuffing inside and rolling. Roast them on the griddle, with little oil on both sides. Make sure the flame is on low-medium and not on high else the Parathas will get burnt.
*Be very careful while rolling the paratha after its stuffed. Roll gently and not rigorously, to get it right since radish can easily break the sides and come out. You will get the idea after 1-2 trials
- If the stuffing is still damp, and its breaking out from the Paratha, add some dry flour to it and mix well. Flour will absorb the extra water from the radish
- Don’t leave the stuffing for too long after mixing coriander and other spices, since the longer you leave it will keep on releasing the water. Try and mix everything to the radish just before you are going to make Parathas and don’t forget to squeeze the extra water one last time.
- Always check salt in the radish mixture after the stuffing is all ready, since a lot of salt gets squeezed out with the water.