- Serves
- 4
- Portion
- 1 paratha
- Time
- 35 min
- Texture
- Soft
- Season
- Winter
- Dosha
- Vata
- Pitta
- Kapha
Kapha-reducing
Ingredients
What you need
| Done | Ingredient | Household measure | Quantity (4 servings) | Café batch ×5 |
|---|---|---|---|---|
| Whole-wheat flour (atta) | 1⅓ cups | 160 g | 800 g | |
| Water | ⅓ cup | 80 ml | 400 ml | |
| Radish (mooli) | grated, squeezed (keep water for dough) | 200 g | 1000 g | |
| Ginger, fresh | 1½ tsp | 8 g | 40 g | |
| Carom (ajwain) | pinch | 0.5 g | 2.5 g | |
| Coriander leaves | 2 tbsp | 8 g | 40 g | |
| Rock salt (sendha namak) | ½ tsp | 3 g | 15 g | |
| Ghee (cow) | for cooking | 20 g | 100 g |
Method
How to cook it
Step 1: Use squeezed radish water to knead the dough.
Step 2: Mix radish with ginger, ajwain, coriander; salt just before stuffing.
Step 3: Stuff, roll and cook with ghee.
Nutrition
Per serving, estimated
191kcal
Energy
5.2g
Protein
5.8g
Fat
27.8g
Carbohydrate
5.3g
Fibre
0.8g
Salt
Where the energy comes from
Protein and carbohydrate × 4 kcal/g, fat × 9 kcal/g
Estimated from IFCT 2017 / USDA composition tables; not for clinical use.
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