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Friday, 13 January 2017

Shalgam Ka Paratha (Stuffed Turnip Flat Bread)


          You must have had Shalgam (Turnip) in a curry form. How about having it as stuffed paratha? This is just what I did today and the end result was simply delicious and wholesome. It was similar to Mooli (Raddish) paratha and it can be relished with boondi raita, plain yoghurt, pickles or butter. So please go ahead and try them for a weekend breakfast. They are also perfect for a lunch box meal. For this you need to check for a step by step method with pictures to prepare it.








  • 1 & 1/4 cups whole wheat flour (makes 5 parathas)
  • pinch of salt
  • 1 tbsp. oil to knead
  • oil to shallow fry
  • boondi raita, yoghurt, pickle or butter to serve

Stuffing - 

  • 2-3 shalgam (turnip), grated
  • 1 tbsp. oil
  • 1 tsp. cumin seeds
  • pinch of asafoetida
  • 1 tsp. cumin powder
  • 1/2 tsp. turmeric powder
  • salt to taste
  • 1/2 tsp. coriander powder
  • 1/2 tsp. garam masala powder
  • 1 tsp. red chili flakes
  • 1 tsp. ginger, grated
  • 1 tbsp. dried mint, crushed / fresh mint chopped








          Heat oil in a pan. Temper with cumin seeds and asafoetida. Saute for a few seconds. Add the ginger and all the dry spices. Saute for a few seconds.

          Immediately add the grated turnip, chili flakes and dried mint. Combine everything well and saute on a medium flame for 4-5 minutes or till dry. Set aside to cool down.

         In a bowl, mix together flour, salt and oil. Knead into a dough with required quantity of water. Cover and keep aside for 15-20 minutes.

         Divide into 10 small equal portions. Roll out each of them into a shape of a poori by dusting some flour. Take one poori and spread some of the stuffing over it.

          Cover with another poori and seal all edges. Sprinkle some more flour and roll out into a larger circle like a chapatti. Roll out the remaining dough in the same manner.

          Heat a tawa / griddle and shallow fry the rolled out stuffed parathas one at a time by drizzling some oil over it and around the edges.

          Fry till they are light golden in colour. Transfer to a serving plate and serve them hot with boondi raita, yoghurt, pickles or butter.












                   Heat oil in a pan. Temper with cumin seeds and asafoetida. Saute for a few
                   seconds. 




                              Add the ginger and all the dry spices. Saute for a few seconds.



                                Add the grated turnip and chili flakes. 




                               Oops!! forgot the ginger. So I added now. 




                      Add the dried mint too. Combine everything well and saute on a medium
                      flame for 4-5 minutes or till dry. 




                               Set aside to cool down.



                                Divide the dough into 10 small equal portions. 




                         Roll out each of them into a shape of a poori by dusting some flour. 




                              Take one poori and spread some of the stuffing over it.



                               Cover with another poori and seal all edges. 




                    Sprinkle some more flour and roll out into a larger circle like a chapatti. 









                    Heat a tawa / griddle and shallow fry the rolled out stuffed parathas one at
                    a time by drizzling some oil over it and around the edges.




                              All the parathas done and to be served.



                              Serve them hot with boondi raita, yoghurt, pickles or butter.









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