These stuffed radish parathas are an integral part of a menu in any Punjabi household. 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 Bong touch by adding some panch phoron powder. You can also temper it with kalonji (nigella seeds) for a more authentic Bong flavour.
They are an ideal breakfast menu and a hot favorite 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. So check out the step by step pictorial recipe to prepare it.
- 1 cup atta (wheat flour)
- 1 cup radish, tightly packed, grated
- 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 quantities of fennel, mustard, cumin, fenugreek & nigella seeds)
- oil to shallow fry
Add 1 tsp. salt to the grated radish 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 radish, green chilies, coriander leaves, salt, chili powder, turmeric powder and panch phoron powder. Sauté 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 into 10 equal portions and the stuffing into 5 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 radish 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.
Add 1 tsp. salt to grated radish & keep aside for 15 minutes. Squeeze out
water from it twice. Reserve strained liquid aside.
Heat 1 tbsp. oil in a non-stick pan & temper with cumin seeds. Add
grated radish, green chilies, coriander leaves, salt, chili powder, turmeric
powder & panch phoron powder. Sauté for 2 minutes. Set aside to cool.
Meanwhile knead a dough with atta, salt, 1 tbsp. oil & some of the reserved
liquid. Set aside for 30 minutes.
Divide dough into 10 equal portions & the stuffing into 5 equal portions.
Roll out each dough portions into a small circle. Now take 2 rolled pooris.
On one poori, spread evenly a portion of the radish stuffing.....
........and place another poori over it.
Seal all the edges firmly.
Roll out into a bigger circle by dusting some flour.
Heat a tawa & shallow fry them by drizzling a tsp. of oil over it. When
one side is done, flip it over & fry other side by adding more oil.
Serve hot with some butter, chutney, yoghurt or pickle.
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