Winters are approaching and its time for a switch of vegetables. Raddish is one of the most famous winter vegetables. It has now become readily available in market. Raddishparantha is one my favourites in Winter, I actually long for it in the summers too but since Raddish is a seasonal vegetable it makes all the sense to consume it in the right season. Lets see how we make it!
1 minute for each Parantha
15 minutes
5 Parantha
Butter
• 3 Big Size Raddish
• 1 cup wheatflour
• ½ TBSP Red chilli powder
• ½ TBSP Dry mango Powder
• Salt as per taste
• 1 TBSP Ajwain
• Ghee for making paranthas
Step 1: Take Wheat Flour in a big bowl. Kneed into a dough. It has to be a regular dough, like we do to make chapatis.
Step 2:Wash and peel off the Raddish cover nicely. Grate the raddish using a grater.
Step 3: Add a TBSP of salt to the grated raddish and keep it aside for about 15 minutes. Adding slat will make the raddish loose all its water. Now use a muslin cloth to strain off all the water from the raddish.
Step 4: Add spices to the raddish mix.
Step 5: Take a piece of the dough and make a flat bread out of it. Add some raddish mix to the parantha. Fold the bread into a potli kind shape and flatten it.It should not be thick at all.
Step 5: Heat the tawa and add ½ spoon ghee. Place the bread on hot tawa. Let it cook.
Step 6: Once the parantha is cooked from one side, turn it upside down. Let the other side cook well.
Step 7: Now add some ghee on the tawa to make the parantha crispy and cook well until brown.
Step 8: Serve hot with any butter/pickle/vegetable/chutney
