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Millet Flour Daikon Radish Paratha

The history of millet flour daikon radish paratha, like many traditional dishes, is deeply rooted in regional culinary practices and cultural preferences. While it’s challenging to pinpoint the exact historical origin of a specific recipe, we can explore the historical context of the millet flour.

a close up shot of white radishes
Photo by Anna Nekrashevich on

Millet is one of the oldest cultivated grains, with a history dating back thousands of years. It was a staple in many ancient civilizations, including those in Africa and Asia. Millet is known for its adaptability to various climates and soil conditions, making it a crucial food source in regions with challenging agricultural environments.


2 cup millet flour (bajra atta)

2.5 cup grated daikon radish

2 green chilies, finely chopped

1 ¼  tspoon red chili powder

½ teaspoon cumin seeds

¼ teaspoon turmeric powder

1 ¼ tsp salt

3 tablespoons desi ghee 

Water 1 cup + ¼ cup extra (if needed) 


Prepare the Dough:

  1. In a mixing bowl, combine millet flour with water, ¼ tsp salt, and ¼ tsp red chili powder. Mix until it forms a thin paste, resembling the consistency of ketchup or crepe batter.

For Topping:

  1. In a separate bowl, mix grated daikon radish, chopped green chili, cumin seeds, turmeric powder, salt, and red chili.
  2. Cook the mixed radish and green chili mixture in a shallow pan over medium heat until the radish’s water dries out (approximately 10 minutes), stirring constantly.

Cooking the Paratha:

  1. Heat a non-stick griddle or tawa on medium heat. Brush ghee on the griddle’s top using a pastry brush.
  2. Once hot, pour ⅓ cup of the mixed millet batter onto the griddle, spreading it with a spoon to form a thin flat bread.
  3. While the top is still wet, sprinkle the cooked radish mixture on the spread millet batter. Gently press it in with the back of a spoon, being careful not to break the bread.
  4. Cook on low heat for about five minutes on each side, basting with ghee before flipping with a flat spatula. If it sticks, use a spatula to gently pry it up before flipping.
  5. Flip the paratha and apply a little ghee or oil on the cooked side. Cook the other side until it develops golden brown spots.


  1. Repeat the process for the remaining portions of dough.


  1. Serve the Millet Flour Radish Paratha hot with yogurt, pickle, or any side of your choice.


  • Adjust the spice level to your preference by adding more or fewer green chilies.
  • Enhance the flavor by adding chopped coriander leaves.
  • Serve the paratha with a dollop of butter or ghee for extra richness.

Enjoy your nutritious Millet Flour Daikon Radish Paratha!

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