This classic North Indian flatbread features a hearty whole wheat dough stuffed with a savory, spiced radish filling. The key flavors come from pungent radish (mooli), balanced by toasted ajwain (carom) and coriander seeds. While traditional Indian mooli is ideal, Japanese daikon or even common red salad radishes can be used. This recipe creates a perfect, flaky bread for brunch, a light meal, or a picnic.
• Preparation time: 30 minutes
• Dough resting time: 30 minutes to 3 hours
• Cooking time: 30–40 minutes
• Yields: 10 stuffed parathas
Ingredients
For the Dough:
• 4 cups sieved chapati flour (atta) (18.34 oz / 520 g)
o Substitute: 2.67 cups whole wheat flour (11.81 oz / 335 g) mixed with 1.33 cups all-purpose flour (5.47 oz / 155 g)
• 0.5 tbsp (7 ml) salt (0.32 oz / 9 g)
• 0.33 cup (80 ml) melted unsalted butter or ghee (2.68 oz / 76 g)
• 1.33 cups (320 ml) warm water, about 100°F/38°C (11.29 oz / 320 g), or as needed
For the Filling:
• 2 tbsp (30 ml) coriander seeds (0.49 oz / 14 g)
• 0.5 tsp (2 ml) ajwain seeds (carom seeds) (0.035 oz / 1 g)
• 2.5 cups (600 ml) shredded radishes (approx. 10.25 oz / 290 g before squeezing), pressed very dry
• 1–2 hot green chilies, minced (to taste)
• 0.5 tbsp (7 ml) minced fresh ginger (0.11 oz / 3 g)
• 1 tsp (5 ml) garam masala (0.09 oz / 2.5 g)
• 2 tbsp (30 ml) finely chopped fresh cilantro (coriander leaves) (0.07 oz / 2 g)
• 0.5 tsp (2 ml) salt (0.11 oz / 3 g)
For Cooking:
• 0.67 cup (160 ml) ghee or vegetable oil (5.26 oz / 149 g)
• Extra chapati flour or whole wheat flour for dusting
Instructions
Step 1: Make the Dough
1. In a large bowl, whisk together the flour(s) and salt.
2. Drizzle in the melted butter or ghee. Rub the fat into the flour with your fingertips until the mixture has the consistency of coarse oatmeal.
3. Gradually pour in the warm water, mixing until a rough mass forms.
4. Turn the dough onto a lightly floured surface and knead for 8-10 minutes, or until it is silky smooth and elastic.
5. Shape the dough into a ball, lightly coat it with ghee or oil, and place it back in the bowl. Cover with a damp cloth or an inverted bowl.
6. Let the dough rest at room temperature for at least 30 minutes or up to 3 hours. (It can be refrigerated for up to 24 hours; just bring it to room temperature before using).
Step 2: Prepare the Filling
1. Toast Spices: Place the coriander and ajwain seeds in a small, dry pan over moderate heat. Toast, shaking the pan frequently, until they are fragrant and begin to change color.
2. Grind Spices: Let the toasted seeds cool completely, then coarsely crush them using a mortar and pestle or a spice grinder.
3. Prepare Radishes: Place the shredded radishes in a cheesecloth or a clean kitchen towel. Squeeze firmly to extract as much liquid as possible. This step is crucial to prevent soggy parathas.
4. Combine Filling: In a medium bowl, combine the dry, squeezed radishes, the crushed toasted spices, minced green chilies, ginger, garam masala, fresh cilantro, and salt. Mix well.
5. Divide the filling into 10 equal portions and set aside.
Step 3: Assemble the Parathas
1. Briefly knead the rested dough, then divide it into 20 equal pieces. (You will use two pieces per paratha).
2. Roll each piece into a smooth ball. Keep the dough balls covered with a damp towel to prevent them from drying out.
3. Take one dough ball, flatten it into a patty, and dip both sides in the dusting flour.
4. On a lightly floured surface, roll it into a thin, even disc about 6 inches (15.2 cm) in diameter. Set it aside.
5. Roll a second dough ball into another 6-inch (15.2 cm) disc.
6. Spread one portion of the radish filling evenly over the first disc, leaving a small (0.25-inch / 6 mm) border around the edge.
7. Lightly brush the-border with a film of water.
8. Carefully place the second disc on top. Gently press down from the center to the edges to smooth the surface and seal the filling inside. Press the edges firmly to seal completely.
9. Place the assembled paratha on a sheet of waxed paper. Do not stack the uncooked parathas.
10. Repeat this process with the remaining dough and filling to create 10 stuffed parathas.
Step 4: Cook the Parathas
1. Heat a tawa (griddle) or a heavy-bottomed skillet over moderate heat (about 375°F / 190°C).
2. Once hot, brush the griddle lightly with ghee or oil.
3. Carefully lift one stuffed paratha and lay it on the hot griddle. Cook for 1.5 to 2 minutes.
4. Flip the paratha. Drizzle 1 teaspoon (5 ml) of ghee or oil around the edges and on top of the bread. Cook for another 2 minutes, or until reddish-brown spots appear on the underside.
5. Flip the paratha one more time. Drizzle with up to 1 more teaspoon (5 ml) of ghee or oil. Cook for another 1-2 minutes until both sides are crisp, lightly puffed in places, and have reddish-brown spots.
6. Serve immediately, or transfer to a basket lined with a tea towel to keep warm.
7. Repeat the cooking process with the remaining parathas, adding more ghee or oil to the griddle as needed.
