Parathas are so versatile that you can try any combination and it will be a success. Today there are restaurants just dedicated to parathas. And why not. When it gives you dose of energy with good nutrients to kick off your day fabulously then who complains right?
These days radish or mooli is in season. Radish comes in different shapes. This recipe calls for lovely long slender white radish that has a peppery taste to it. When it is made as a paratha it gives a distinct flavor. Up north this is a regular breakfast option.
Radish contains essential fibers and calcium, copper and potassium. And for the health conscious this is a good way to avoid aloo paratha and replace it with mooli paratha. Do try it and let me know if it tickles your taste buds.
Radish – 1 long
Ajwai/ Carom seeds – 1 tsp
Chilli Powder – 1 .5 tsp
Amchur/ Dry Mango Powder – 1/2 tsp
Cumin Powder – 1/2 tsp
Salt to taste
Ghee/ Oil – to toast the paratha
Wheat Flour – 1 cup
- Peel and grate radish.
- Add raddish and other masalas with wheat flour and bring it together with a little water to form a tight dough.
- Heat a griddle/ tawa.
- Make a small ball of the dough.
- With the help of little flour start rolling out the dough.
- Once the parathas are rolled out thinly place them on hot tawa.
- Toast on both sides with ghee.
Serve hot with spiced yogurt and pickle.