mooli (radish) paratha

Paratha is the Indian bread which is shallow fried.The main ingredient for this is wheat flour.For variation different stuffing is used.Like gobhi,mooli,methi,besan potato etc.

today we will make mooli paratha.

Ingredients required 


1 1/2 cup wheat flour
1 medium size mooli grated
2 tabspoon besan
a pinch of hing powder
1 teaspoon red chilli powder
salt to taste
oil for shallow frying
Stuffing
squeeze the water from radish.In a pan heat 1 tab spoon oil and add hing and then add besan.stir well and after 2 minutes when besan is roasted and start giving good aroma then add grated radish and stir and switch off the flame .Let this mixture cool .This is the stuffing.

In a vessel knead the flour to roll out the paratha.Make 10equal balls .now roll a chapati of 4" diameter and then place a ball of stuffing in the centre of this chapati.Cover it from sides to make a round ball out of it.roll it into a paratha and shallow fry it on a tawa. Serve it with chutney ,pickle and yogurt.

Alu paratha

Some dishes are such that all are ready to eat at anytime and the ingredients are available all the time in our pantry.Alu paratha is one such dish.Here is the recipe for that.










Ingredients  (For 8 parathas)

2 cups whole wheat flour
2 Medium size potatoes
1/4 cup oil
1/2 cup water

Spices
1 teaspoon red chilli powder
1 teaspoon grated ginger
1 teaspoon cumin seeds
1 teaspoon salt

                             Boil potatoes and mash .Mix spices and keep aside.   Divide this into 8 parts and make 8 balls of it .This will be the stuffing for parathas.
Need the flour into of roti consistency.make 8 balls out of it .Now on the rolling plate roll a ball into 4" diameter roti.In the centre put the potato ball and cover the stuffing with rolled roti while giving it a spherical shape.Roll this ball again into a 6"diametre paratha .Shallow fry it on a griddle applying oil on both sides.Serve hot with any pickle,yogurt and butter or sauce.
Serve with butter,yogurt,sauce green chutney or pickle.
good for breakfast lunch brunch or anytime.

Methi paratha without stuffing(Thepla)

                                                                   

These parathas are easy to make as cmpared to stuffed one.The ingredients are almost same but the procedure is little bit different.These are  also called  methi thepala in Gujarati.This dish is the favourite companion of all Gujarati travellers as these are easy to make and have more shelflife.


Ingredients required

                                                                 Ingredients
                                  

1 cup whole wheat flour

1/4 cup besan

1 cup washed and finely chopped fresh methi leaves

2 teaspoon salt

1 teaspoon red chilli powder

1teaspoon ajwain

1 teaspoon cummin seeds

1/4 teaspoon hing powder

1 teaspoon freshly grounded black pepper

1 teaspoon sesame seeds

1 table spoon oil for adding into the flour

Oil for shallow frying paratha

Mix all the ingredients in a bowl and knead the dough .

                                                                 Mixed Ingredients

                                                               Kneaded dough                                                                            

Now make 15 balls of it .Then place non stick tawa on the flame and roll paratha with a rolling pin .Put on the tawa and shallow fry it by turning on both sides.

Serve it with chutney and fresh curd or pickle of your choice.

These parathas are so flavourfull that can be eaten as it is.

Methi Parathe(stuffed)

Methi Paratha with Dahi and Ketchup

Methi or Fenugreek is a magical seed. It is rich in iron and is good for people with type II diabetes. The seeds are believed to be good for nursing women and traditional Indian medicine prescribes it as a regular component for a nursing mother's diet.  When grown, the seeds become a common winter green that's surpassed in flavour only by perhaps Sarson(mustard greens).  Starting November all vegetable thelas carry little bundles of green methi. Methi is a very versatile (also see oondhiyun) type of green with a characteristic bitter-sweet flavour.  There's a lot of good recipes for methi that I will write about later but for now let me share parathas using methi leaves.

                                             ingredints

Ingredients
Wheat flour  1cup
Besan (Chickpea flour)   2 table spoon
Methi leaves finely chopped   1/4 cup
Oil   1/4 cup
Red chilli powder  1/2 teaspoon
Cumin seeds 1 teaspoon
Saunf or Fennel seeds 1 teaspoon
A pinch of hing
Salt to taste
STUFFING FOR PARATHAS:
In a pan, on a medium heat flame, pour a tablespoon of oil and add hing, jeera and saunf when the oil is hot.   Immediately add besan and stir Besan until it becomes golden brown. Add chilli powder and salt and methi leaves. Stir and switch off the flame.The moisture from the methi leaves will be absorbed by the besan and it will turn into a mass which can be stuffed inside the parathas. Divide this mass into six balls .

Ready to start rolling parthas

stuffing should be placed after rolling the dough a bit

Knead the flour.  Make ball of dough and roll until it is of 3"  diameter and place the stuffing on the center.Now close it to cover the stuffing with dough to make a ball.
     

                                         ball ready to roll


 Roll again till it is of 7" diameter.
Shallow fry it on a tawa and serve hot with tomato sauce or dhania chutney and yogurt. 

   
                                          shallow frying
The aroma of this dish is so strong that you are bound to have uninvited guests - most likely your neighbours!
Tips :-  
Wash methi leaves thoroughly in advance and drain before chopping  to avoid the stuffing from becoming too soggy.  Try to buy methi with small leaves as these are more aromatic than the larger leaves.