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 (Radish) paratha and it can be relished with boondi raita, plain yoghurt, pickles or butter. So go ahead and try them for a weekend breakfast. They are also perfect for a lunch box meal. So check out the step by step pictorial recipe 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 chapati. 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, yogurt, pickles or butter.
Heat oil & temper with cumin seeds & asafoetida. Saute for a few sec.
Add ginger & all dry spices. Saute few seconds.
Add grated turnip & chili flakes.
Oops!! forgot ginger. So I added now.
Add dried mint. Mix well & saute for 4-5 minutes or till dry.
Set aside to cool down.
Divide dough into 10 small equal portions.
Roll out each of them into the shape of a poori by dusting some flour.
Take one poori & spread some stuffing over it.
Cover with another poori & seal all edges.
Sprinkle some more flour & roll out like a chapatti.
Heat a tawa & shallow fry parathas by drizzling some oil.
All the parathas done & to be served.
Serve them hot with boondi raita, yoghurt, pickles or butter.
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