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radish and spring onion parantha with Mango pickle

Mooli Aur Hare Pyaz Ka Parantha

Padmini
Pan-Fried Indian Flat bread made with Radish and Spring Onions. A sumptuous breakfast served with butter, yoghurt and pickle.
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Prep Time 15 minutes
Cook Time 5 minutes
Course Breakfast
Cuisine Indian
Servings 10 Paranthas

Equipment

  • Mixing bowl
  • Grater
  • Pan and Spatula
  • Peeler
  • Knife and Cutting Board

Ingredients
  

Ingredients for the dough

  • 3 Cups Whole Wheat Flour
  • 2 Cups Grated Radish
  • 2 Cups Finely Chopped Spring Onions
  • 1 tsp Carom Seeds (Ajwain)
  • 1 Medium-Sized Onion; Finely Chopped
  • 1 tsp Salt; or as per taste
  • ½ Cup Chopped Fresh Coriander Leaves
  • 1 tbsp Ghee
  • ½ tsp Roasted Cumin Powder

In addition

  • Ghee/Oil; for frying

Instructions
 

  • In a mixing bowl, combine grated radish, chopped onion and spring onions, coriander leaves, carom seeds, cumin powder and salt.
  • Mix well and rest it for about 15 minutes.
  • After minutes, you will see that the vegetables have released water.
  • Now add wheat flour and knead a smooth dough. You may not need to add extra water.
  • If you feel that the dough is loose ( which can happen if the radish and onions have released a lot of water), add little flour at a time and knead.
  • Add ghee. Knead. Rest the dough for about 15 minutes.
  • Now, with the help of dry flour, roll and flatten the dough.
  • Drizzle some ghee/oil and fry the paranthas on a medium hot pan.
  • Serve hot with butter, yoghurt and pickle.
Keyword Mooli aur hare pyaz ka parantha, Mooli Parantha, Radish and spring onion parantha, Radish Parantha, Spring Onion Parantha