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1 cup - Grated Radish
1/2 cup - Grated
1.5 cup -
1 tbsp -
Red Chilli powder
Salt -as per taste
1 tsp - Ajwain or Sounf
Water- to make dough
Ghee- for roasting parathas
How to Make Paneer-Radish Paratha
First make dough out of wheat flour and keep it aside (consistency as chapathi dough) for 3 to 4 hours.
Remove water from the grated radish. Mix it with grated paneer.
Add salt, chilli powder and ajwain. Mix well.
Now make small balls out of dough (medium size). Take each ball and roll it into a round roti using rolling pin (roti should not be rolled very thin or very thick).
Add the mixture (made out of radish, paneer, red chilli powder etc.) to the rolled roti.
Now fold the roti into a half moon shape and press the edges. Now roll it again using the rolling pin.
Heat tawa under low flame and roast both side of the half moon shaped, stuffed roti using ghee until golden brown.
Serve hot parathas with curd or yogurt.
Bawarchi of the Week
Shruti J is an experimental cook and blogger who loves to adapt new versions of old recipes.