Step 1: Make the Dough
In a large bowl, whisk together the flour and salt.
Drizzle in the melted butter or ghee and rub it into the flour with your fingertips until the mixture resembles coarse oatmeal.
Gradually pour in the warm water, mixing until a rough dough forms.
Turn the dough onto a lightly floured surface and knead for 8-10 minutes until it is silky smooth and elastic.
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 and let it rest at room temperature for at least 30 minutes or up to 3 hours.
Step 2: Prepare the Filling
In a small, dry pan over moderate heat, toast the coriander and ajwain seeds, shaking the pan frequently, until fragrant.
Let them cool completely, then coarsely crush them in a mortar and pestle or spice grinder.
Place the shredded radishes in a cheesecloth or clean kitchen towel and squeeze firmly to extract as much liquid as possible. This step is crucial to prevent soggy parathas.
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.
Divide the filling into 10 equal portions and set aside.
Step 3: Assemble the Parathas
Briefly knead the rested dough and divide it into 20 equal pieces.
Roll each piece into a smooth ball and keep them covered with a damp towel.
Take one dough ball and roll it on a lightly floured surface into a thin, 6-inch disc.
Set it aside.
Roll a second dough ball into another 6-inch disc.
Spread one portion of the radish filling evenly over the first disc, leaving a 0. 25-inch border around the edge.
Lightly brush the border with water and carefully place the second disc on top. Gently press from the center outwards to seal the filling inside, pressing the edges firmly.
Repeat with the remaining dough and filling to create 10 stuffed parathas.
Place them on waxed paper and do not stack.
Step 4: Cook the Parathas
Heat a tawa (griddle) or a heavy-bottomed skillet over moderate heat.
Brush the griddle lightly with ghee or oil. Carefully place one stuffed paratha on the hot griddle and cook for 1. 5 to 2 minutes.
Flip the paratha.
Drizzle 1 teaspoon (5 ml / 0.2 fl oz) of ghee or oil around the edges and on top.
Cook for another 2 minutes, until reddish-brown spots appear on the underside.
Flip once more, drizzle with another teaspoon of ghee or oil, and cook for 1-2 minutes until both sides are crisp, lightly puffed, and golden-brown.
Serve immediately or keep warm in a cloth-lined basket.
Repeat with the remaining parathas.
Squeeze the grated radish relentlessly! The drier the filling, the less likely your parathas will tear while rolling.
Don't skip the dough resting time. A well-rested dough is more pliable and much easier to roll without tearing.
Roll the stuffed parathas with a light, even pressure. Start from the center and work your way outwards to distribute the filling evenly.
