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Heard of mooli (radish) paranthas but not this? Asparagus and radishes combined together are actually really delightful. The sharpness and crunchiness from the radish is complementary to the subtle sweetness of the fresh asparagus. That combined with thyme, mint and lemon juice gives that perfect refreshing flavour in paranthas. We loved this beautiful fresh twist to our regular Indian cooking. What made it super special is the freshness of the local produce courtesy @homefields_jsy

Servings 4 paranthas


  • a dozen radish (I have used variety Stella which has red exterior and crunchy white flesh), finely chopped
  • 10 asparagus stalks, finely chopped
  • 1 green chilli, finely chopped
  • 1 tsp oil
  • 1/4 tsp dried thyme
  • 6-7 mint leaves, chopped finely
  • salt as per taste
  • 1 tsp lemon juice
  • Dough - 2 cups wholemeal flour plus water for kneading


  • Saute the chopped veggies & chilli with some oil in a non-stick pan. Add salt, thyme, mint leaves & saute for a few minutes until vegetables are soft, but don’t break up. Remove from heat & add the lemon juice.
  • Knead soft dough using water. Cover & leave the dough aside for at least 15 minutes. Once ready, make small golf ball sized portions. Roll out 8 portions of the dough to about 6-7 inches in diameter. Place the veggie mix on 4 rolled portions leaving out 1/2 inch on the edges. Apply little water with your fingers on the edges and carefully place the remaining 4 portions over these 4 portions and seal the edges carefully by pressing with finger tips. Gently roll out these stuffed flatbreads to make them all one size and evenly thin.
  • Cook paratha on a heated pan. Apply a little oil on the top, flip over and brush the other side with oil too. Cook each side until it develops brown spots. Serve hot with a dollop of salted butter & cucumber mint raita (yoghurt).
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