During winter, eating parathas is a different pleasure. Everyone likes to make different types of parathas in this season. Especially hot radish parathas, which are perfect in winter. However, making these can sometimes be challenging. Many people complain that the parathas tear while rolling or that the water coming out of radish makes the dough soggy. If you are also facing the same problem, then don’t worry. By adopting these simple tricks, you can make radish parathas without bursting and becoming lumpy.

Radishes naturally contain a lot of water. If it is added directly to the dough without preparation, the chances of it bursting while making paratha increases. Therefore, first of all grate the radish and add some salt to it and leave it for 10-15 minutes. By adding salt, excess water from radish comes out, which makes it easier to make paratha. After this, put the radish in a cotton cloth and squeeze it well. This step is very important. Instead of throwing away the squeezed water, use it to knead the dough. This will further enhance the taste of paratha.

Another reason for parathas bursting is the tightness of the dough. Therefore, the dough for radish parathas should be soft and pliable. While kneading the dough, add a little oil and a pinch of salt. Leave it covered for at least 20 minutes. By doing this, gluten is formed in the flour, which gives stretch. When the dough is flexible, it will not tear while rolling and will hold the stuffing well.

If the stuffing still looks wet even after squeezing the radish thoroughly, try a simple trick. Mix one to two spoons of roasted gram flour or sattu in radish masala. Due to this, the remaining moisture is immediately absorbed and the stuffing becomes perfect, due to which the paratha does not tear while rolling. Keep in mind that while preparing the masala, add salt at the end, when you are going to roll the paratha.