Parathas are pan-fried Indian flatbreads made fromWhole Wheat flour . These are most popular in Punjab and other North Indian States. Parathas are slightly thicker than the phulkas and are toasted on a hot tawa with ghee . Before serving they are often smeared with homemade white butter.There are so many different types of parathas that you can make with various vegetables, nuts and dairy products. Parathas can be had through out the day as either a breakfast, lunch or dinner. It is a filling bread and can be packed for school or office .
Having spent more than a decade in the North, I was luckyto learn the traditional techniques of making these parathas from my Punjabi friends . I would to thank each and every one of them.
Also an important lesson that I have learnt in making any form of Indian flatbread is that 'Practice' is the key to getting the shape, size and taste right. Also use a lot of seasonal fresh produce as the stuffing.
Mooli Paratha | Raddish Paratha:
Preparation time : 1 hour
Cooking time : 20 minutes
Serves : 4
Special Equipment/ vessel: Tawa/pan
1 Cup = 250 ml Cup
For the dough:
For the filling :
2 Radish/mooli/mullangi( peeled and grated)
1 teaspoon carom seeds/Ajwain
1/4 teaspoon turmeric ( optional)
1 teaspoon finely chopped Cilantro
1-2 green chillies ( Finely chopped or paste form)
salt to taste
Ghee/Butter/Oil for toasting
1. Prepare the dough as you make for Chapatti .
2. For making the filling, add the ajwain, turmeric powder, salt, green chillies and cilantro to the grated raddish.
3. Mix well , cover and rest it for 30 minutes.
TIP: This is is an important step, as the salt helps water release out of the grated raddish. You can use the drained water in other preparations.
4. After 30 minutes, Squeeze the water out of the mixture. Your filling is ready.
TIP: You will have to squeeze water 2 to 3 times to completely drain the water. I even drain them half way while making parathas. This step is to prevent sogging of the parathas while rolling.
To prepare the stuffed Mooli paratha:
1. Divide the dough into smaller portions.
2. Shape them into balls.
3. Roll out a portion of the dough on a lightly floured board into a 3" circle.
4. Spoon the filling in the centre of the circle and pull up the dough, pinch and cover the filling.
5. Now, place this between your palms and flatten it with gentle pressure to make a small circle with uniform thickness.
6. Flour your working board , coat both sides of the paratha with flour and gently roll out the paratha into 6"circle.
TIP: Place some flour in a wide plate while rolling the dough. As and when the paratha stick even lightly to the working board, dust both sides of the dough with flour and then continue rolling.
7. Place the paratha in a hot tawa and cook them in medium flame by brushing oil or ghee. Refer here for stepwise pictures.
8. Repeat the same procedure for the rest of the parathas.
Serve hot with Achaar(pickle) and dahi.
I sometimes avoid the green chillies and it tastes equally good. If you are making for smaller children, you can avoid the spice. You can also add red chilli powder according to your taste preference. You can follow the same recipe for making Carrot paratha, Cauliflower paratha and turnip paratha.
Happy Cooking !