Making perfect round shaped stuffed Parathas without the filling oozing is an art in its own way and I am still learning to master this art. We owe a lot to land of five rivers for giving us this opportunity to cook and explore this extraordinary culinary delight, fresh from home.
Paratha dripping with Desi Ghee and a big glass of refreshing Lassi is common breakfast item in Punjabi household. It might sound little odd and too heavy thing to have for early breakfast but Punjabi’s by nature are extremely industrious and helps them to sustain throughout the day. Cooked with different fillings depending on preference and availability of ingredients, these Parathas are one whole meal by itself. Serve them with plain Yogurt with Pickle or with any side dish, they are sure to win everyone’s heart.
Ingredients:
Whole wheat flour (atta) + for dusting - 3 cups
Radish, grated - 2 medium
Red chilli powder -1/2 tablespoon
Asafoetida -1/2 teaspoon
Carom seeds (ajwain), crushed -1/2 teaspoon
Salt - to taste
Radish, grated - 2 medium
Red chilli powder -1/2 tablespoon
Asafoetida -1/2 teaspoon
Carom seeds (ajwain), crushed -1/2 teaspoon
Salt - to taste
Ghee - 2 tablespoon
Green chilli, chopped -2 nos.
Green chilli, chopped -2 nos.
Fresh coriander leaves -2 tablespoons
Radish, chopped radish leaves to be used -2
Oil to shallow fry .
Radish, chopped radish leaves to be used -2
Oil to shallow fry .
Method:
- Squeeze out extra juice from grated moolis. Reserve the juice.
- Mix together atta and salt to taste. Rub in two tablespoons of ghee. Add the reserved juice of moolis and knead into a stiff dough. Add water if necessary. Cover and rest it for fifteen minutes.
- Mix grated mooli, red chilli powder, asafoetida, carom seeds, green chillies, coriander leaves, mooli leaves and salt. Mix well.
- Divide the dough into eight equal portions. Flatten each portion, keeping the edges thinner than the centre.
- Place a portion of the filling in the centre and gather the edges and roll into a ball. Press slightly and rest for five minutes.
- Roll out into a parantha.
- Heat a tawa. Place parantha on the tawa.
- Turn over drizzle a little oil. Turn over again and drizzle a little oil on the other side too.
- Roast till both sides are golden and crisp on the outside. Make the remaining paranthas in the same way.
- Serve hot with Matar paneer or any indian curry. Even a pickle goes well with it so does yoghurt.
Preparation Time: 30 minutes
Cooking Time: 30 minutes
Serves: 4 persons.: Makes 8 parathas.
Serving Suggestions: Serve hot with some spicy indian Gravy or with pickle and yoghurt.
Note:
- Raddish Leaves can be avoided. Since raddish leaves contains good nutrients, I have included them as a part of paratha , thus making good use of it.
- As such Mooli Parathas are prepared in this way, but those who want to experiment with more spices can add some garam masala powder and jeera crushed each 1 teaspoon to the filling. It would enhance the taste.
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