Indian · Lunch
Radish Stuffed Flatbread
A whole-wheat flatbread stuffed with grated radish, green chili and coriander, rolled thin and griddle-cooked with ghee until spotted and crisp. Served hot with plain yogurt and pickle, this is a North Indian stovetop stuffed bread built for a light home-style lunch or dinner.
$2
20 minsPrep
10 minsCook
30 minsTotal
MediumLevel
Nutrition per serving
469Calories
11gProtein
20.2gFat
62gCarbs
5.8gSugar
9.6gFiber
620mgSodium
74mgChol
11.6gSat Fat
620mgPotassium
105mgCalcium
3.8mgIron
0.1mcgVitamin B12
18mgVitamin C
vegetarian
low-cholesterol
high-fiber
spice-route
thirty-min-meals
all-time-classics
vegetarian
Instructions
1
Prep
Knead whole wheat flour with a pinch of salt and water into a smooth, soft dough; cover and rest 20 minutes until pliable.
2
Prep
Mix grated radish with cumin seed, ground coriander, chili powder, chopped green chili, cilantro and remaining salt until combined.
3
Divide the rested dough into two balls. Wrap filling in one ball, seal, flatten and roll into a 6–7 inch round, dusting with flour.
4
Heat a tawa over medium heat 1–2 minutes. Lay paratha on dry surface and cook 1 minute until bubbles form on top.
5
Flip paratha, brush with ghee, flip again and brush second side. Cook 6–8 minutes over medium heat, flipping occasionally, until golden-brown spots appear.
6
Plate
Transfer paratha to a plate and serve hot with yogurt alongside.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 8.4 oz240g radish
- 1 1/2 cup180g whole wheat flour, plus extra for dusting
- 2 tsp2 tsp cumin seed
- 1 tsp1 tsp ground coriander
- 1/2 tsp1/2 tsp chili powder
- 22 small green chili
- 2 tbsp2 tbsp cilantro
- 1/2 tsp1/2 tsp salt, divided
- 4 tbsp56g ghee, divided
- 4 tbsp60ml water, as needed for dough
- 4 tbsp4 tbsp plain yogurt, to serve
