Lifestyle Desk: As soon as the winter season arrives, fresh and juicy radish starts becoming available in the market. In this season, radish parathas become a special part of the breakfast plate. If you add curd, butter or pickle with hot parathas, the taste of breakfast only increases. But making radish parathas is not easy for everyone. Many times, while rolling the paratha, the dough gets torn and the radish stuffed inside it starts coming out.
Due to this, the parathas do not get cooked properly and their taste also gets affected. Actually, radish has very high water content. When it is grated and added to the dough, its excess water can weaken the paratha's coating. However, you can avoid this problem by adopting some easy kitchen tips. Let us know what things should be kept in mind while making radish parathas.
Grate the radish and then squeeze it
The biggest reason for radish parathas bursting is the excess water present in its stuffing. Therefore, after grating the radish, squeeze it thoroughly with the help of a clean cotton cloth or sieve. This will remove excess water and the filling will not remain too wet.
knead the dough a little hard
The dough for paratha should not be too soft. If the dough is too wet or sticky, it may tear easily while rolling. Therefore, slowly add water to the flour and knead it to medium consistency. After the dough is ready, keep it covered for 10 to 15 minutes.
Do not add salt to radish stuffing first.
Many people add salt and spices to radish as soon as they grate it. By doing this the radish starts releasing water. It would be better to squeeze the radish first and add salt to the stuffing only when you are going to fill the paratha. Due to this the filling will not become too wet.
Add some gram flour to the stuffing
If there is little moisture left in the radish stuffing, one to two spoons of roasted gram flour can be added to it. Gram flour helps in absorbing excess moisture. This makes the stuffing easier to handle and there is less chance of the stuffing falling out while rolling the paratha.
Keep the dough ball in the right shape
While making radish parathas, keep the dough neither too small nor too big. Make a medium sized ball and roll it slightly. Place radish stuffing in the middle. Keep in mind that the amount of filling should not be more than the flour. Filling too much stuffing may cause the paratha to tear while rolling.
close the dough the right way
After filling the stuffing, slowly lift all the edges of the dough and bring them to the middle. Then mix them well and close them. Take care that there is no air left inside. Remove excess flour and flatten the dough gently. This reduces the chances of the stuffing coming out while rolling.
Do not apply too much pressure while rolling.
Avoid rolling radish paratha too fast or with force. For this, move the rolling pin gently and roll the paratha slowly from all sides. Use dry flour as per requirement. If there is too much pressure on one side, the paratha may burst.
keep the pan temperature correct
To bake paratha, the pan should be preheated. If you put paratha on a very cold pan, it will not cook properly, whereas on very high flame, it can burn quickly from outside. Cook well on both sides on medium flame. After this, apply some ghee or oil and cook until it becomes golden and crisp.
Avoid these mistakes while making radish parathas
1- Preparing radish stuffing too long in advance, adding too much salt in it or leaving extra water in the stuffing.
2- Apart from this, turning the paratha repeatedly should also be avoided. Parathas cook well by baking patiently at the right temperature.
3- To enhance the taste of radish parathas, you can add finely chopped green chillies, green coriander, celery and a little grated ginger to the stuffing. This will also enhance the taste of parathas and the fun of winter breakfast will be doubled.