Radish Spinach Paratha


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The radish spinach paratha is different in every way. Spinach is used in the dough, while the radish is made into a flavourful stuffing. Instead of making routine stuffed parathas, here the radish mix is spread on a semi-cooked roti, which is then folded in half and cooked on a tava to make a crescent-shaped delight.

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Preparation Time: 
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Makes 8 parathas
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For The Dough
1 cup finely chopped spinach (palak)
3/4 cup plain flour (maida)
3/4 cup whole wheat flour (gehun ka atta)
1/2 tsp lemon juice
1 tbsp ghee
salt to taste

For The Stuffing
2 cups grated radish (mooli)
salt to taste
1/4 cup finely chopped coriander (dhania)
1 1/2 tbsp finely chopped green chillies

Other Ingredients
whole wheat flour (gehun ka atta) for rolling
oil for cooking

For the dough

  1. Combine the spinach, lemon juice and 1 tbsp of water and blend in a mixer to a smooth paste.
  2. Transfer the paste into a bowl, add all the remaining ingredients and knead into a semi-soft dough using enough water. Cover and keep aside for 10 minutes.

For the stuffing

  1. Sprinkle a little salt over the radish and keep aside for 10 to 15 minutes. Squeeze out all the water and discard it.
  2. Add the coriander and green chillies and mix well.
  3. Divide the stuffing into 8 equal portions and keep aside.

How to proceed

  1. Divide the dough into 8 equal portions and roll each portion into a 150 mm. (6”) diameter roti using a little whole wheat flour for rolling.
  2. Cook them lightly on a hot non-stick tava (griddle) and keep aside.
  3. Just before serving, place a semi-cooked roti on a flat, dry surface, spread a portion of the stuffing on one half of the roti and fold it over to make a semi-circle.
  4. Heat a non-stick tava (griddle) and cook the paratha, using a little oil, till it turns golden brown in colour from both sides.
  5. Repeat steps 3 and 4 to make 7 more parathas.
  6. Serve immediately.
RECIPE SOURCE : Rotis & SubzisBuy this cookbook
1 review received for Radish Spinach Paratha

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 Reviewed By
shreya_the foodieOctober 08, 2012

This is a classic and love the radish filling.

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Reviewed October 08, 2012by shreya_the foodie

This is a classic and love the radish filling.

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