Kachchi Haldi Paratha with Sarson ka Raita

Name: Kachchi Haldi Paratha with Sarson ka Raita
Total time: 3600 s
Yield: 4 people
Cuisine: Indian
Ingredients: 1 inch piece-2 Fresh Turmeric (Rhizome)- (grated); 3 cups Whole Wheat Flour/ Atta; as required Salt; 2 tbsp Fresh Cream/ Full Cream milk (check notes); as per requirement Water to knead dough; as per requirement Oil for cooking the Parathas; 200 ml Curd/Yogurt; 1 tbsp Kasundi/ Asian mustard sauce (check notes for alternative; as required Salt as required; 1/2 tsp Red chilli powder; 1/4 tsp Turmeric powder

Rajni @Rajjoskitchenn

Fresh Turmeric/ Kachchi Haldi/Pacha Manjal is a Rhizome, that has been used in India from thousands of years. Though it has been used in India to flavour and give colour to most curries, it has become popular world over, owing to the health benefits it has to offer.
Pongal/Makar Shankranti (Indian festival) is the time when fresh Turmeric is harvested. Many Chutneys, Pickles, Curries are made during this time. The tubers are also sundried and powdered to be used through out the year. It was during this time that the idea of this recipe took form in my mind. What's more, then I had to try it out.
Fresh Turmeric should be used in the right quantity to bring out the desired benefits. Therefore stick to the amounts in the recipe. An ingredient being a super food does not warrant going overboard with the quantities.
I Served these fragrant Parathas with Sarson Ka Raita (Mustard Yogurt Dip). This is a heavenly combination.
Theme- Ebook Challenge
#Win #W2 #winterrecipes #freshturmeric #kachihaldi #sarson

Rajni @Rajjoskitchenn

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Ingredients

1 hour

4 people

For the Kachchi Haldi Paratha
1 inch piece-2Fresh Turmeric (Rhizome)- (grated)
3 cupsWhole Wheat Flour/ Atta
as requiredSalt
2 tbspFresh Cream/ Full Cream milk (check notes)
as per requirementWater to knead dough
as per requirementOil for cooking the Parathas
For the Sarson Ka Raita
200 mlCurd/Yogurt
1 tbspKasundi/ Asian mustard sauce (check notes for alternative
as requiredSalt as required
1/2 tspRed chilli powder
1/4 tspTurmeric powder

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Steps

1 hour

1

Grate the fresh Turmeric rhizomes and put it in a blender. Add about 2 tbsp water and grind to a smooth paste. Keep this aside.
2

Now take the flour in a mixing bowl/Paraat. Make a well in the centre, and pour the turmeric paste. Add the fresh cream, and salt and rub this into the flour. (don't add water at this stage). You will have a dry flour mixture now.
3

Now adding water a little at a time, Knead to form a soft pliable dough. Apply oil to the dough, cover and keep aside. Rest it for 20 minutes.
4

Once the dough has rested, divide it into 8 or 10 equal portions, and make them into balls. Flour your rolling board, take one dough ball at a time, dust it in flour and start rolling to a circle. Keep the paratha neither too thick, nor too thin.
5

Now heat a Tawa/Pan. Grease it with some oil, and put the rolled doguh on it. Cook on one side drizzling some oil. Flip the Paratha, and cook on the other side. Drizzle oil again, cook until black spots appear. Remove from the Tawa/pan and serve hot with chilled Sarson Ka Raita and Pickle. Repeat for the entire dough.
6

For Sarson Ka Raita-
Take the curd/yogurt in a bowl and whisk it lightly. Add the Kasundi, salt, turmeric powder, and red chilli powder and mix well. Chill in the fridge until ready to serve. You can add chopped coriander if you wish.