Shalgam Paratha (Stuffed Turnip Flat Bread)

Name: Shalgam Paratha (Stuffed Turnip Flat Bread)
Cuisine: Indian
Ingredients: 1 & 1/4 cups whole wheat flour (makes 5 parathas); pinch salt; 1 tbsp. oil to knead; oil to shallow fry; boondi raita, yoghurt, pickle or butter to serve; Stuffing -; 2-3 shalgam (turnip), grated; 1 tbsp. oil; 1 tsp. cumin seeds; pinch asafoetida; 1 tsp. cumin powder; 1/2 tsp. turmeric powder; to taste salt; 1/2 tsp. coriander powder; 1/2 tsp. garam masala powder; 1 tsp. red chili flakes; 1 tsp. ginger, grated; 1 tbsp. dried mint, crushed / fresh mint chopped

Bethica Das @kitchen_flavours

Sharjah (UAE)

#Ramadan entry, You must have had Shalgam (Turnip) in a curry form. How about having it as stuffed paratha? It is simply delicious and wholesome. It was similar to Mooli (Raddish) paratha and it can be relished with boondi raita, plain yoghurt, pickles or butter.

Bethica Das @kitchen_flavours

Saved

Ingredients

1& 1/4 cups whole wheat flour (makes 5 parathas)
pinchsalt
1 tbsp.oil to knead
oil to shallow fry
boondi raita, yoghurt, pickle or butter to serve
Stuffing -
2-3shalgam (turnip), grated
1 tbsp.oil
1 tsp.cumin seeds
pinchasafoetida
1 tsp.cumin powder
1/2 tsp.turmeric powder
to tastesalt
1/2 tsp.coriander powder
1/2 tsp.garam masala powder
1 tsp.red chili flakes
1 tsp.ginger, grated
1 tbsp.dried mint, crushed / fresh mint chopped

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Steps

1

Heat oil in a pan. Temper with cumin seeds and asafoetida. Saute for a few seconds. Add the ginger and all the dry spices. Saute for a few seconds.
2

Immediately add the grated turnip, chili flakes and dried mint. Combine everything well and saute on a medium flame for 4-5 minutes or till dry. Set aside to cool down.
3

In a bowl, mix together flour, salt and oil. Knead into a dough with required quantity of water. Cover and keep aside for 15-20 minutes. Divide into 10 small equal portions.
4

Roll out each of them into a shape of a poori by dusting some flour. Take one poori and spread some of the stuffing over it.
5

Cover with another poori and seal all edges. Sprinkle some more flour and roll out into a larger circle like a chapatti.
6

Heat a tawa / griddle and shallow fry the rolled out stuffed parathas one at a time by drizzling some oil over it and around the edges. Fry till they are light golden in colour.
7

Serve them hot with boondi raita, yoghurt, pickles or butter.