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Thursday, 12 February 2015

Stuffed Mooli Paratha (Raddish Flat Bread - Punjabi Style)

         These stuffed raddish parathas are an integral part of a menu in any Punjabi household. Besides, parathas made out of stuffed cauliflower, bottlegourd, potatoes, paneer, etc are equally popular. 

          The best place to relish all these delicacies is in a dhaba, where they are served along with some pickle, yoghurt, raita or with lots of butter.

          Now these yummy and delicious parathas can be easily prepared at home in a nutritious way. I gave it a slight Bengali touch by adding some panch phoron powder. You can also temper it with kalonji (nigella seeds) for a more authentic Bengali flavour. 

          They are an ideal breakfast menu and a hot favourite as a lunch box meal for young and old alike. As they are wholesome and filling, it can be had any time of the day for a healthy meal.

  • 1 cup atta (wheat flour)
  • 1 cup raddish, grated & tightly packed
  • salt to taste
  • 1/2 tsp. turmeric powder
  • 1/2 tsp; red chili powder
  • 1/2 tsp. cumin seeds / kalonji
  • 2 green chilies, chopped finely
  • 2 tbsp. coriander leaves, chopped
  • 1 tbsp. roasted panch phoron powder (equal quanties of fennel, mustard, cumin, fenugreek & nigella seeds)
  • oil to shallow fry

          Add 1 tsp. salt to the grated raddish and keep aside for 15 minutes. Then squeeze out the water from it twice. Reserve the strained liquid aside.

         Heat 1 tbsp. oil in a non-stick pan and temper with cumin seeds. After it stops sizzling, add the grated raddish, green chilies, coriander leaves, salt, chili powder, turmeric powder and panch phoron powder. Saute for 2 minutes on low to medium flame. Set aside to cool.

         Meanwhile knead a dough with atta, salt, 1 tbsp. oil and required quantity of the reserved liquid. Set aside for 30 minutes.

         Divide the dough and the stuffing into 5 equal portions. Divide the dough further into another five equal portions. Roll out each of the dough portions into a small circle, just like poori and keep aside.

          Now take 2 rolled pooris. On one poori, spread evenly one portion of the raddish stuffing and place another poori over it and seal all the edges firmly. Roll out into a bigger circle by dusting some flour.

          Make similar stuffed parathas in the same way and keep them aside. Heat a tawa / griddle and shallow fry them one at a time by drizzling a tsp. of oil over it. When one side is done, flip it over and fry the other side by drizzling some more oil.

          Shallow fry the rest of the parathas in the same manner. Serve hot with some butter, chutney, yoghurt or pickle.


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