Radish Stuffed Paratha
Radish a stuffed paratha recipe from land of Punjab. It is nothing but a whole wheat Indian bread stuffed with grated, sautéed, spiced mooli/radish stuffing. Radish is very healthy root vegetable and is widely available during winters. You should include it in your diet. The reason why a lot of people dislike this vegetable is its pungent smell and strong taste. Inspite of its flavors mooli is regularly consumed in northern states of Punjab and Hariyana. Mooli is used in recipe of sambar and dal. Also it is cut and served as salad in lunch. The stuffed paratha made from mooli filling is tasty because of the way it is prepared. Most of the odour is gone once cooked properly. What remains is the taste of mooli along with Indian spices that goes really well in paratha.
Ingredients for dough:
- Wheat flour – 2cups
- Water – 1 ½ cup (enough to mix the dough)
- Salt – 1tsp
- Oil – 2 to 3Tlbs.
Yield: 12 – 14 Pieces
Ingredients for Stuffing:
- White Radish – 6 medium size
- Onion – 2 medium size
- Cumin Seeds – 1tsp
- Oil – 2tsps
- Chilly Powder – 1tsps
- Coriander Powder – 1tsps
- Gram masala Powder – 1tsps
- Salt – 1 taps
- Haldi ( turmeric powder) – ½tsp
Method for stuffing:
- Wash and Peal the skin of the radish and grate.
- Once you grated radish and onion squeeze out the water.
- Slice the onion length wise.
- Take a clean muslin cloth and tie and keep for 10 to 15 minute to take out excess water and be completely dry.
- Heat oil in the pan add cumin seeds,and add Radish paste,Chilly powder, Coriander powder, Gram malasa powder, Turmeric powder, and salt.
- Fry all the ingredients well till the raw smell of the powders goes off. (15 minutes)
- Allow the stuffing to cool, and make small balls and keep aside.
Making stuffed paratha:
- Make round balls and roll out to a small circle and add the stuffing and close it nicely.
- Roll out the dough balls a little bit say about 4 inch diameter or whatever is comfortable for you and place the Radish mixture in the middle.
- Close the loose ends of the dough such that the mixture is completely sealed. Now roll out the dough. It’s okay if the Radish mixture comes out a little bit here and there. Use some flour to roll out whenever needed or if the dough sticks to the board or your counter top while rolling out
- Heat the Tawa and put the raddish Paratha on the top of that add oil or ghee on the sides.
- When it puffs up turn over the other side and cook till brown specks are formed both sides.
- Serve the parathas warm, as a mealtime bread. They are traditionally accompanied by plain yoghurt or any raita.
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