.jpg)
Why recepie famous for?
The whole wheat parathas are stuffed with grated radish cooked with a range of spices and spice powders. The whole wheat flour dough is also enhanced with a dash of carom seeds, which get toasted and give out an awesome aroma when the parathas are cooked.
Ingredients
For The Dough
3/4 cup whole wheat flour (gehun ka atta)
1 tsp oil
1/2 tsp carom seeds (ajwain)
salt to taste
For The Mooli Stuffing
1 1/2 cups grated radish (mooli)
salt to taste
2 tsp oil
1 tsp cumin seeds (jeera)
1 tsp grated ginger (adrak)
1 tsp chilli powder
1/4 tsp turmeric powder (haldi)
1/2 tsp coriander (dhania) powder
1 tbsp finely chopped coriander (dhania)
1/2 tsp garam masala
1/2 tsp dried mango powder (amchur)
Other Ingredients
whole wheat flour (gehun ka atta) for rolling
4 tsp oil for cooking
For Serving
fresh curds (dahi)
pickle
Instructions
For the dough
Combine all the ingredients in a deep bowl and knead into a soft dough using enough water. Keep aside.
For the mooli stuffing
Combine the radish and little salt in a deep bowl and mix well. Cover with a lid and keep aside for 15 minutes.
Squeeze out all the extra water by pressing the radish between your palms. Keep aside.
Heat the oil in a broad non-stick pan, add the cumin seeds and sauté on a medium flame for 30 seconds.
Add the ginger and radish and sauté on a medium flame for 30 seconds.
Add the chili powder, turmeric powder, coriander powder and little salt and sauté on a medium flame for 2 minutes.
Switch off the flame, transfer the mixture into a deep bowl, add the coriander, garam masala and dried mango powder and mix well. Keep aside.
How to proceed
Divide the mooli stuffing into 4 equal portions. Keep aside.
Divide the dough into 4 equal portions.
Roll out a portion of the dough into a 125 mm. (5") diameter circle using a little whole wheat flour for rolling.
Place a portion of the mooli stuffing in the centre of the circle. Bring together all the sides in the centre and seal it tightly and flatten it.
Roll out again into a 150 mm. (6") diameter circle using a little whole wheat flour for rolling.
Heat a non-stick tava (griddle) and cook the paratha on a medium flame using 1 tsp of oil, till golden brown spots appear on both the sides.
Repeat steps 3 to 6 to make 3 more parathas.
Serve hot with fresh curds and pickle.
leave comments