Mooli ke Parathe (Radish Stuffed Flatbread)

Hello Everyone,

Two more days.. I'm so excited! Yes this end-of-month is very special for me.. I've lots of plans, waiting for surprises and have resolutions all set to be implemented.. any guess?? Well, I'm not going to reveal the secret.. You guys have to wait for two more days.. ;)

Last weekend, we bought white radish, a very common salad stuff in North India.. As I was born and bought up there I've seen that neither lunch nor dinner is complete without salad and by salad I mean "slices of onion, white radish, tomato and green chillies with salt sprinkled over them." One plate of this salad is served even before your meal is served.. Sometimes this is tummy-filler or sometimes time-pass ;) Seriously guys.. this is one of my mom's kitchen tricks.. Whenever she is running late in kitchen, she will ask me/ my sister to prepare a plate of salad and serve it to my dad.. So, that by the time he is busy with those healthy slices, she can make-up her delay.. And after 26 years of their marriage now my dad is aware of this trick :D All credits goes to "The Great Reshmi"

Coming back to mooli ke parathe.. As you all know, I'm crazy about stuffed parathas and radish stuffed paratha is very high in nutritional value. Moreover, I use raw radish filling for my parathas. There are cooks who prefer the mixture being cooked before stuffed. But I love the raw flavor of mooli in my paratha..

Even though I've prepared this for couple of times but this time Sree recognized the amazing flavor and said "Mast hai yar.. Super" "Are you preparing it for the first time??" Well, I can understand. This happens when you are more busy watching T.V than eating what is served to you.. ;)

So, lets move on to the recipe.

Ingredients:  

For Dough

Wheat Flour - 1 cup
Oil - 1 tsp
Water - as required

For Filling

White Radish - 1, peeled and grated
Red Chilli Pwd - 1 tsp
Turmeric - a pinch
Cumin Seeds - 1 tsp
Garam Masala - 1/4 tsp
Aamchur Pwd - 1/4 tsp , optional
Salt - to taste

Method:

Take the grated radish, sprinkle little salt and squeeze out the excess liquid into a bowl. This will be used while preparing the dough. Keep it aside.

In a bowl, mix all the ingredients (for filling) and keep aside.

Now, take wheat flour into a large bowl and add a tsp of oil to it. Using the excess water of radish, start kneading. If this is not enough for kneading you may use normal water. But I would suggest to make use of squeezed out water from radish. This enhances the flavor of parathas. Knead the dough to medium softness, cover and let it stand for 30 mins.

Divide the dough into equal portions. Roll each portion keeping the edges thinner than the center. Place a spoonful of raddish mixture in the center and roll it into a ball. Lightly flour it and roll into round parathas.

Heat a tawa or griddle. Place paratha over tawa and apply oil/ butter on the top. Flip and apply oil on the other side. Roast till both sides are golden and fully cooked. Repeat the procedure.

Serve hot with curd or pickle.

Enjoy!!

Sending this as an entry to "A Veggie/Fruit a month" event hosted by Sweet Artichoke and started by Priya.

Have you enjoyed this recipe or photos? Do follow this blog, share it with your friends and help this blog grow. This will motivate me to carry on with my passion. Hope you've enjoyed your time here and thank you for visiting me!!!

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Methi de Parathe

Finally back after a break and lemme confess here "the actual break is yet not over!!". But as I've already mentioned cooking is my passion and I can't hold myself for long time... And I'm back to my blog world...

Couple of months back, my mom asked me to have soaked methi seeds before going to bed. As we all know, methi seeds have lots of medicinal and culinary properties. One day I forgot to have them and as they were soaked, the seeds got sprouted and I was in no mood to have them any more. Atlast, there was no other option, except, spreading them in my kitchen garden.. I firmly believe, it wasn't a bad decision.. coz now I had yummilicious methi de parthe, with methi leaves right from my garden... isn't it Wowy??

I love methi in my paratha for the beautiful aroma and slight bitterness they add to it. We can even use kasoori methi or dried methi leaves for making paratha. You just need to soak them in water for few minutes and mix it in the flour.. But I like to have fresh leaves, add it to any dish and the dish becomes so delectable and tasty.. I know many of you guys will agree with me...

Ingredients:

A bunch of tender methi (fenugreek) leaves (chopped)
3 cups wheat flour
1/2 tsp cumin seeds
2 tsp chopped garlic
1 tsp red chilli powder
Salt to taste
1-2 tsp Oil or ghee

Method:

Heat oil and saute cumin seeds. In another bowl, add some salt to the chopped methi leaves and keep it aside for 5-10 mins. Squeeze water out of it. Add it to the remaining ingredients (except oil) and prepare the dough. Apply oil over the dough to make it soft and keep it aside for another 1 hr.
Make golf sized balls out of the dough. Roll out each and heat it on tawa or griddle until both sides are golden brown. Spread oil or ghee while this process. Keep it covered to keep it soft. Serve hot.

There you go!! Serve it as breakfast with some raita or just curd or lemon pickle.

This entry goes to event Global Kadai : Flat breads hosted by Sandhya and started by Cilantro and also to Think Spice - Think Fenugreek hosted by Priya and started by Sunitha.

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