Shalgam Ka Paratha

Name: Shalgam Ka Paratha
Cuisine: Indian
Ingredients: 1 1/2 cup 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 chilli flakes (opt); 1 tsp. ginger, grated; 1 tbsp. dried mint, crushed / fresh mint chopped

Bethica Das @kitchen_flavours

Sharjah (UAE)

#healthyjunior - Kids usually detest having shalgam. So serve them these shalgam parathas which are simply delicious and wholesome. They can be relished with boondi raita, plain yoghurt, pickles or butter. They are also perfect for a lunch box meal it.

Bethica Das @kitchen_flavours

Saved

Ingredients

1 1/2 cupwhole 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 chilli flakes (opt)
1 tsp.ginger, grated
1 tbsp.dried mint, crushed / fresh mint chopped

Saved

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. Immediately add the grated turnip, chilli 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.
2

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. 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.
3

Cover with another poori and seal all edges. Sprinkle some more flour and roll out into a larger circle like a chapatti. Roll out the remaining dough in the same manner.
4

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.
5

Transfer to a serving plate and serve them hot with boondi raita, yoghurt, pickles or butter.