You are here: Home > Cuisine > Indian Veg Recipes > Punjabi > Punjabi Rotis, Parathas > Radish Spinach Paratha Radish Spinach Paratha by Tarla Dalal Post A comment Add your recipe to below listed cookbooksMy ReceipesHealthy LivingTryFursat MeSwatiPri Cook BookDhivyaChandniLiverShils Tarla RecipesIndira NatrajanFavorite RecipesDevi's Recipe BookFor JyotiIshuAirfryerShilpaSuchi's Recipe BookDharaJeevikaStartersAshi CookingNon-vegetarian Low Calorie RecipesFarihaKalpana AroraLunchMocktailsAg-recipes For The BoysP.s.varmaKaminiDesi Sudha PatelJayalakshmi NarayananPost PregnancyVishuDivi Fresh CookbookShalooTruptiJyoti's CookbookLebaneseSnacksContinental FoodsAlphaPritiContinental FoodHealthy Eating PostnatalChickenVeg DinnerRqBreakfastManju's CookbookRituDhwanitFirelessVista EventsKanikaSnacksRinkuAmmuzMy RecipesHiral MehtaSilkyNavyanshLibo Cook BookFerdousTarla CookbookPregaMaitriDhoklaTababdulrazak@gmail. 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Spinach is used in the dough, while the radish is made into a flavourful stuffing. Instead of making routine stuffed parathas, here the radish mix is spread on a semi-cooked roti, which is then folded in half and cooked on a tava to make a crescent-shaped delight. Radish Spinach Paratha recipe - How to make Radish Spinach Paratha Tags Punjabi Rotis, ParathasParathasAll-in-one ParathasIndian TawaTavaStuffed Paratha Recipes for Dinner Preparation Time: 25 mins Cooking Time: 25 mins Total Time: 50 mins 8Makes 8 parathas Show me for parathas Ingredients For The Dough1 cup finely chopped spinach (palak)3/4 cup plain flour (maida)3/4 cup whole wheat flour (gehun ka atta)1/2 tsp lemon juice1 tbsp ghee salt to tasteFor The Stuffing2 cups grated radish (mooli) salt to taste1/4 cup finely chopped coriander (dhania)1 1/2 tbsp finely chopped green chilliesOther Ingredients whole wheat flour (gehun ka atta) for rolling oil for cooking Method For the doughFor the doughCombine the spinach, lemon juice and 1 tbsp of water and blend in a mixer to a smooth paste.Transfer the paste into a bowl, add all the remaining ingredients and knead into a semi-soft dough using enough water. Cover and keep aside for 10 minutes.For the stuffingFor the stuffingSprinkle a little salt over the radish and keep aside for 10 to 15 minutes. Squeeze out all the water and discard it.Add the coriander and green chillies and mix well.Divide the stuffing into 8 equal portions and keep aside.How to proceedHow to proceedDivide the dough into 8 equal portions and roll each portion into a 150 mm. (6”) diameter roti using a little whole wheat flour for rolling.Cook them lightly on a hot non-stick tava (griddle) and keep aside.Just before serving, place a semi-cooked roti on a flat, dry surface, spread a portion of the stuffing on one half of the roti and fold it over to make a semi-circle.Heat a non-stick tava (griddle) and cook the paratha, using a little oil, till it turns golden brown in colour from both sides.Repeat steps 3 and 4 to make 7 more parathas.Serve immediately. Nutrient values (Abbrv) per parathaEnergy145 calProtein3 gCarbohydrates17.7 gFiber2.4 gFat7 gCholesterol0 mgSodium17.8 mgClick here to view calories for Radish Spinach Paratha