Mooli Paratha/ Raddish Stuffed Parata
I remember whenever we head for North India trips... we go in search of local dhabas and have the stuffed parathas roadside. They are yummy apart from the fact that they are almost deep fried in oil while cooking.
Nevertheless we simply love stuffed parathas made at home too with less oil/ghee. They are absolutely yummy with or without any side dish. Its quite easy to make too. I love aalu paratha and have tried it many times. This time I wanted to try something healthy and so picked up raddish and gobi. I know how your face turns when you hear raddish. It's smelly only when you grate it, once you cook it as i say.. there is absolutely no smell of raddish. People would never find what was the stuffing inside.
Nevertheless we simply love stuffed parathas made at home too with less oil/ghee. They are absolutely yummy with or without any side dish. Its quite easy to make too. I love aalu paratha and have tried it many times. This time I wanted to try something healthy and so picked up raddish and gobi. I know how your face turns when you hear raddish. It's smelly only when you grate it, once you cook it as i say.. there is absolutely no smell of raddish. People would never find what was the stuffing inside.
Ingredients:
Raddish/ Mooli - 1 big
Onion finely sliced - 1
Jeera/ Ajwain - 1/2 tsp
Turmeric Powder - 1/4 tsp
Chilli Powder - 1/2 tsp
Corriander Powder - 1/2 tsp
Garam Masala powder - a pinch
Jeera powder - 1/2 tsp (optional)
Wheat flour - 11/2 cups
Oil/Ghee
Salt
Method:
1. First peel the raddish and grate it finely. Crush the grated raddish with your hands and strain the excess water. You can use this water to make the chappati dough as usual.
2. Heat 1 tsp oil in a pan. Add jeera/ajwain and let it splutter.
3. Add the onion and saute well. Then add the grated raddish, all the spice powders, salt and saute well until water evaporates.
4. Let the mixture cool down a bit. Mix the chappati dough as usual and keep the balls ready.
5. Take a dough ball and press it into a inner palm-size round with your hands. The centre can be a little thick to hold the stuffing. Keep a small ball of raddish stuffing. And close it from all sides like a dumpling/ kozhukattai.
6. Dust the dumpling in a lot of flour and start rolling them into circular roti as usual. Give light pressure while rolling, else the suffing will ooze out. Dust with flour if sticky. the roti can be a little thick than the usual chappatis.
7. Cook the roti both sides on a tawa, press slightly with a towel or ladle and spread a tsp of ghee once cooked both sides.
8. Enjoy your stuffed roti with curd, pickle and any side dish.
Raddish/ Mooli - 1 big
Onion finely sliced - 1
Jeera/ Ajwain - 1/2 tsp
Turmeric Powder - 1/4 tsp
Chilli Powder - 1/2 tsp
Corriander Powder - 1/2 tsp
Garam Masala powder - a pinch
Jeera powder - 1/2 tsp (optional)
Wheat flour - 11/2 cups
Oil/Ghee
Salt
Method:
1. First peel the raddish and grate it finely. Crush the grated raddish with your hands and strain the excess water. You can use this water to make the chappati dough as usual.
2. Heat 1 tsp oil in a pan. Add jeera/ajwain and let it splutter.
3. Add the onion and saute well. Then add the grated raddish, all the spice powders, salt and saute well until water evaporates.
4. Let the mixture cool down a bit. Mix the chappati dough as usual and keep the balls ready.
5. Take a dough ball and press it into a inner palm-size round with your hands. The centre can be a little thick to hold the stuffing. Keep a small ball of raddish stuffing. And close it from all sides like a dumpling/ kozhukattai.
6. Dust the dumpling in a lot of flour and start rolling them into circular roti as usual. Give light pressure while rolling, else the suffing will ooze out. Dust with flour if sticky. the roti can be a little thick than the usual chappatis.
7. Cook the roti both sides on a tawa, press slightly with a towel or ladle and spread a tsp of ghee once cooked both sides.
8. Enjoy your stuffed roti with curd, pickle and any side dish.
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Gobi Paratha/ Cauliflower stuffed Parata
I make the Gobi paratha in a very similar way to Mooli paratha.
Only difference is that I boil the gobi florets for 2 mins in hot water and then strain and grate them.
Rest of the recipe is same as above. Some people make two chappatis and place the stuffing inside and again press one chappati over the other. But i find this method easier and less messier :)
Only difference is that I boil the gobi florets for 2 mins in hot water and then strain and grate them.
Rest of the recipe is same as above. Some people make two chappatis and place the stuffing inside and again press one chappati over the other. But i find this method easier and less messier :)
Gobi Paratha
Hope you liked both the recipes. Let us know if you try out them.
Happy Cooking :)
Happy Cooking :)
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