Mooli Paratha

Wanted to use the remaining radish & try parathas. After researching on recipes I found online, stuck to the method below.

Ingredients: -
For the filling: -
1 cup Radish, peeled & grated
1/2 cup Carrot, peeled & grated.
1 tsp Ginger, grated
1/2 tsp Ajwain
1/2 tsp pepper powder
1 tsp jeera
1/2 tsp chili powder
3 green chillies finely chopped
2 tbsp coriander leaves, finely chopped
Salt
Oil

For the dough: -

1 cup wheat flour

1 tsp oil

Salt

For the filling : -
1. Grate radish & carrot.
2. Add salt & let it sit for 15 minutes.
3. Squeeze the grated salt mixture to remove all the water. This water can be used for dough making.
4. In a pan add 1 tsp oil & heat. Add green chills, jeera & grated ginger.
5. Add the radish & carrot mixture to the tadka & roast till the color of the radish becomes light brown.
6. Remove from fire & let the filling cool.

For the dough: -
Make the chapati dough by using the squeezed water from the soaked radish & carrot.

Parathas: -
1. Divide the dough and filling mixture into 5-6 equal parts.
2. Roll out the dough into 3" diameter circles.
3. Place the filling in the center & seal by pulling the edges of the rolled dough together to make a ball.
4. Heat the skillet on medium high.
5. Flatten the filled ball on the sealed side & keep it on the top side when rolling.
6. Roll the ball into 6" diameter circle.
7. Place the paratha over the skillet. The color of the paratha changes.
8. Turn it over & spread butter/oil on it.
9. Cook both sides till golden brown.
10.Serve hot by cutting into pieces or whole with any dry sabji or curry or with yogurt.

Gobi Paratha

Both of us love anything with Gobi, curry, sabji, starter or parathas. Had left over Gobi, so made parathas.

Ingredients: -

2 cups cauliflower, finely chopped / grated

2-3 green chilies, finely chopped

1" piece of ginger

1 tsp jeera

1/2 tsp turmeric

1/2 tsp garam masala

1/2 pepper

Salt

Method: -

1. Make the chapati dough. Make sure there is enough moisture in it to keep it soft & smooth for around 20 minutes.

2. Heat oil in a pan & add jeera, green chilies & ginger.

3. Mix well till the raw smell of ginger disappears.

4. Then add the cauliflower, turmeric, garam masala, salt & pepper. Mix well.

5. Cook on low flame, till the cauliflower is tender. Don't add water any point of time. The filling has to be as dry as possible. Cool it completely before using as filling.

6. Take a ball of chapati dough slightly thicker than the usual chapati (large egg size or peach size) & roll it to a circle 4-5 inches in diameter.

7. Place cauliflower mixture on it & seal the edges completely so that the stuffing does not come out.

8. Flatten these balls & roll into a 6 inch circle.

9. Pre-heat the tawa.

10. Place the paratha over it & spread little oil or butter & cook over low heat.

11. Turn it again & spread butter/oil on the other side.

12. Cook both sides till golden brown.

13. Serve hot by cutting into pieces or whole with any dry sabji or curry or with yogurt.

Aloo Paratha

After reading many recipes and learning from friends how to make Aloo parathas in so many ways, I stuck to this method which is easy and not time consuming.

I'm sending this post to WYF:Kitchen Gadget event hosted by Easycrafts.

Ingredients: -
5 medium potatoes
3-4 green chilies / depending on your taste
1 tsp mustard / saasve
1 tsp jeera / jeerge
2 tsp Garam masala
1 tsp lemon juice
2 cups chapati aata
1 tsp turmeric
2 tsp oil
2 tsp Coriander
Salt to taste

Method:-
1. Poke the potatoes with a fork / knife to make tiny holes on them.
2. Keep the potatoes in the microwave and set the timer for 7-8 minutes.
3. Prepare the chapati dough.
4. The potatoes must be soft and when squeezed between the fingers they should crack easily.
5. No water should be used to cook the potatoes.
6. Peel the potatoes and mash them.
7. Prepare the tadka. (Heat oil in a pan. Add mustard seeds and jeera. When the mustard cracks, add turmeric and green chilies).
8. Pour the tadka over the potatoes.
9. Add Garam masala, lemon juice and coriander and mix to form a dough with the potatoes.
10. Make small balls out of the potato mixture.
11.Take a ball of chapati dough slightly thicker than the usual chapati (large egg size or peach size) and roll it to a circle 4-5 inches in diameter.
12. Place potato mixture on it and seal the edges completely so that the stuffing does not come out.
13. Flatten these balls and roll into a 6 inch circle.
14. Pre-heat the tawa.
15. Place the paratha over it and spread little oil or butter and cook over low heat.
16. Turn it again and spread butter/oil on the other side.
17. Cook both sides till golden brown.
18. Serve with yogurt or pickles or any curry.