It took me more than a decade to nail this recipe that I almost gave up on it. Until one day, I was chatting with my sister-in-law (Garima Bhabhi) in the kitchen (in Rohtak), that I happened to ask the most basic questions. It was the summer of 2025. Luckily, it did not irritate her. And she happily shared how she makes these parathas.

So, the next time you see fresh radish in the Mandi/vegetable market, pick a few and make these parathas. It’s an ideal winter breakfast recipe (funny reason being radish can make you fart a bit later during the day, so mornings are the best time to consume it).

Ingredients: Radish (depending on how many people you cooking for. Ghee. Ajwain/Carom seeds (2-3 pinches). Coriander leaves. Light green chillies. Chat masala. White butter/makhan (optional).

Recipe:

1. Take 1 or 2 radishes. 2 shall be enough for 4-6 parathas. Now grate it. After 3-5 minutes, squeeze out the excess water by pressing it hard between your palms. Use a mul cloth to do the same (if you have time). We want a dry batch of grated radish. DON’T ADD ANY SALT in this entire process.

2. Now, add in your chopped coriander leaves in it. I like to add lots of it. Also add finely chopped green chillies. The more the merrier 😉

3. Now, roll out a dough ball and fill this radish mixture in the centre. Cover it with the rolled out dough and make a flattened ball. Poke it on the sides with a fork to lose out the air and light press it a little with your palms. Dust it in the dry flour and roll out the parathas. We haven’t added any salt in the entire process so your parathas should not tear apart.

4. Once roasted on the griddle with ghee, serve the paratha with some curd and pickle. Drizzle a pinch of chat masala on top of the paratha (as we haven’t added salt in the radish filling). White butter would be wonderful too!

Hope you try this recipe and enjoy it as much as we do.