तवे पर बना तंदूरी मूली पराठा

Ingredients

• 3 medium Radish (peeled and grated; medium size gives right texture)
• 2 tsp Salt (divided: 1 tsp for radish, 1 tsp for dough and stuffing)
• 1 cup All-Purpose Flour (sifted; can mix half with maida for extra softness)
• 1 tsp Sweet Soda (Baking Soda) (helps dough stay soft and puff like tandoori paratha)
• 1 tbsp Oil (vegetable oil; adds softness to dough)
• 1/3 cup Water (lukewarm for kneading dough)
• 1 tsp Black Pepper (freshly ground)
• 1 tsp Coriander Powder
• 1/2 tsp Fennel Seeds (lightly crushed)
• 1/2 tsp Cumin Seeds (lightly crushed)
• 1 tsp Kasuri Methi (hand‑rubbed)
• 5 pieces Green Chilies (slit lengthwise; adjust to heat preference)
• 1 inch Ginger (peeled and finely grated)
• 2 tbsp Cilantro (Coriander Leaves) (chopped)
• 1/2 tsp Turmeric Powder
• 2 tsp Red Chili Powder (adjust to taste)
• 1 tsp Amchur Powder (adds light tanginess; optional)
• 1 tsp Garam Masala
• 1 small Onion (finely chopped; add at end of stuffing)
• 1/4 cup Ghee (melted; base for butter substitute)
• 1 piece Ice Cube (cold, to emulsify ghee into butter‑like spread)
• 2 tbsp Oil for Cooking (for greasing tawa)

Instructions

1. Grate Radish & Salt

   Peel and grate the three medium radishes using a fine grater. Transfer to a bowl, add 1 tsp salt and mix well. Let sit for 15‑20 minutes so the salt draws out excess moisture.

   Time: PT20M

2. Extract Water from Radish

   Place the salted radish in a clean kitchen cloth, gather the corners and squeeze firmly to expel water. Transfer the squeezed radish back to the bowl.

   Time: PT5M

3. Second Salting & Rest

   Add another 1 tsp salt to the squeezed radish, mix, and let rest for 10 minutes. After the rest, repeat the squeezing process to remove any remaining liquid.

   Time: PT15M

4. Prepare Dough

   In a mixing bowl combine 1 cup all‑purpose flour, 1 tsp salt, 1 tsp sweet soda, and 1 tbsp oil. Add lukewarm water gradually while mixing until a soft, non‑sticky dough forms. Knead briefly, then drizzle a little oil over the surface, cover with a damp cloth and let rest for 15 minutes.

   Time: PT15M

5. Prepare Stuffing

   In a separate bowl combine 1 tsp black pepper, 1 tsp coriander powder, 1/2 tsp fennel seeds, 1/2 tsp cumin seeds, 1 tsp kasuri methi (hand‑rubbed), 5‑6 slit green chilies, 1 inch grated ginger, 2 tbsp chopped cilantro, 1/2 tsp turmeric, 2 tsp red chili powder, 1 tsp amchur, 1 tsp garam masala, and salt to taste. Finally add the finely chopped onion and mix thoroughly.

   Time: PT10M

6. Make Ghee Butter

   Melt 1/4 cup ghee in a small pan over low heat. Add one ice cube and whisk continuously until the mixture thickens and takes a butter‑like spreadable texture (about 3‑4 minutes). Transfer to a small container and keep warm.

   Time: PT5M

   Temperature: Low heat

7. Final Dough Massage

   After the 15‑minute rest, drizzle a little oil over the dough and massage for 2‑3 minutes until smooth and glossy.

   Time: PT3M

8. Shape Parathas

   Divide the dough into 4 equal balls. Lightly dust each ball with dry flour, roll into a thin circle (edges thin, centre slightly thicker). Place a generous amount of the radish stuffing in the centre, fold edges over, seal, and gently roll again to a 6‑inch disc, ensuring the stuffing is evenly spread.

   Time: PT15M

9. Cook Parathas

   Heat the tawa on medium‑high until hot. Lightly splash a few drops of water on the surface and rub with a cloth to create a thin tacky layer. Place the rolled paratha on the tawa, cook 2‑3 minutes until golden spots appear, then flip and cook the other side similarly. Press gently with a spatula to ensure even contact.

   Time: PT20M

   Temperature: Medium‑high heat

10. Finish & Serve

    Immediately brush the hot paratha with the prepared ghee‑butter. Serve hot with yogurt or pickle of choice.

    Time: PT2M

Nutrition Facts

Calories

250

Protein

6 g

Carbohydrates

35 g

Fat

10 g

Fiber

3 g