Mar 25

Health Foods A-Z: Radish

Originally from Mainladn China, Radish is a nutritious root vegetable that is used in salads, snacks as well as in entrées.

Radishes are low calorie root vegetables, contains anti oxidants that have been proven to have a role against prostate, breast, colon and ovarian cancers. They are also rich in vitamin C, folates, vitamin B-6, riboflavin, thiamin and minerals such as iron, magnesium, copper and calcium.

Radishes are available year round but there is a rise in supply in winter. When selecting radish, look for healthy and firm ones that have a smooth surface. Avoid the ones that have cracks or cuts, are firm and avoid yellow ones, since this means that the radish is old..

Before storing, removing the greens helps preserve the nutrients in the roots. They can be stored for upto a week.

The recipe I have provided below is for Radish flatbread or Mooli Paratha. Its a reminder of winter mornings to me, when my mom would make these parathas for breakfast. Radish is quite strong as far as smell is concerned, so make sure your windows are open when you are preparing the mix, and if you choose the store the filling, make sure it is in an air tight container.


2 cups Whole wheat atta or flour

2 medium sized radish, grated

1 tsp red chilly powder

Pinch of asafetida

1/2 tsp carom seeds or ajwain

Salt to taste

2 tbsp. Ghee or clarified butter

Oil for shallow frying


Once the radish is grated, squeeze out as much water as possible and save this water to knead the dough.

To knead the dough, take the flour in a mixing bowl with a flat base (flat base helps in kneading). Add ghee and a little salt. Mix well. Knead using the radish juice, and add water if required. For tips on kneading, view my post. After kneading, coat with a few drops of oil to prevent it from forming a skin. Cover and set aside for 10 minutes.

For the filling, take the radish and mix with red chilly powder, asafetida, carom seeds and salt. Mix well.

Before making the parathas, divide the dough and filling into approx. 6 portions. This way all the dough and filling will get used and all the parathas will be equally sized and filled.

To make the parathas, take one portion of the dough and roll out into a small round. Make the edges slightly thinner than the center with your fingers. Add the filling in the middle. Close the base around the filling by joining the edges around and sealing it like an envelope with your fingers. Once all the edges have met and the base surrounds the filling, twist and close the dough with your fingers, making sure that the filling does not come out. Press this down and make it flat. With this side downwards, roll out the dough into a flat round. It is ok if the filling peeks out a little. This gets crispy when the paratha is cooked,

To cook the parathas, heat a flat griddle. Once hot, add this rolled out paratha on the griddle. On the top side, drizzle a little oil. Check the bottom side after a few seconds to see if it has begun to brown. If the browning has started, flip the paratha and let the other side cook. Add a little oil to the top and repeat the process for the other side. Paratha is cooked when the paratha is brown and has a few brown spots on it.

Serve hot with raita or butter.

This post is part of a series on health foods. I have previously written about Avocado, Broccoli, Cauliflower, Dates, Eggs, Fennel, Green chickpeas or chholiya, Honey, Iceberg lettuce, Jackfruit, Kidney Beans, Lentils, Milk, Nectarine, Olives, Peas and the alphabet Q.

2 pings

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