Mooli ka Paratha / Raddish stuffed Tortilla

I am not a great vegetable fan. So obviously radish is not something I would like to have in its normal sabji preparation. Recently we had gone for crop picking and radish season was on. We had picked up couple of red radish. I obviously would not enjoy the subji made out of them. So thought of trying out the raddish or mooli paratha.

Here we go with the recipe. For this we need the radish in scrapped, grated and all its water drained and water retained separately.

 

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Recipe :

Ingredients :

  • 1 cup grated radish ( with the water oozed from grated radish completely drained and retained. The radish left over should be as dry as possible)
  • 1/2 tsp ginger garlic paste
  • 1/4 tsp carrom seeds
  • 1/2 tsp green chilli
  • 1/2-1 tsp red chilli powder
  • 1/4 tsp turmeric powder
  • 1/2 tsp cumin powder
  • 1/2 tsp coriander powder
  • 2 tbsp coriander leaves, chopped
  • salt as per taste
  • 2 cups whole wheat flour
  • 2 tbsp oil
  • salt as per taste for the dough
  • radish water plus drinking water as required
  • flour for dusting and rolling
  • ghee for frying

Method :

  1. Mix all the ingredients roughly – radish, ginger-garlic paste, carrom seeds. green chilli, red chilli pwd, turmeric pwd, cumin powder, coriander pwd, coriander leaves and salt.
  2. To the above add the flour, oil, more salt if required and radish water as required. Incase you need more water to knead th dough apart from the radish water, then you may use.
  3. Keep the dough covered with a damp cloth for at least 30 mins.
  4. Divide the dough into 12 -15 balls.
  5. Roll each into a 1/8 inch thick disc of around 6 inch dia using enough flour as required.
  6. Fry over a hot griddle using generous amount of ghee.

 

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Methi Thepla/Fenugreek Tortilla

Methi Thepla is one of our favorite bread dish enjoyed for breakfast or snacks. It is also a good food option to carry while travelling.

It is healthy as well as quick to prepare.

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Recipe :

Ingredients :

  • 1 bunch of Fenugreek or Methi leaves, sorted, washed, dried, finely chopped
  • 1 medium boiled potato, grated
  • 1 cup whole wheat flour
  • 1 tbsp gram flour (besan)
  • 1/8 tsp asafoetida
  • 1/8 tsp carrom seeds (ajavain)
  • 1/4 tsp cumin powder
  • 1/4 tsp coriander powder
  • 3/4 tsp red chilli powder
  • 1/4 tsp sabji masala (optional)
  • 1/4 tsp garam masala
  • 1/8 tsp sugar
  • salt as per taste
  • 2 tbsp warm oil
  • ghee for roasting
  • water for kneading
  • wheat flour for dusting

Method :

  1. In a mixing bowl, add all the ingredients and mix till well combined.
  2. Using water as required, knead into a soft dough.
  3. Coat the dough with a thin layer of oil and allow it to rest at least for 30 mins. While keeping it to rest cover it.
  4. Divide the dough into golf size balls.
  5. Roll one into a thin disc of around 4-6 inch in diameter.
  6. Roast this disc on a hot griddle or tawa applying ghee on both sides. Roast till slight golden brown on each side.
  7. Repeat for rest of the dough balls.
  8. Serve hot with tomato ketchup or ground nut chutney. You can store the rest in an airtight container or refrigerate.

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Aloo Cheese Paratha/ Tangy  cheesy potato stuffed paratha

I was bored having the regular subji roti and had the craving for aloo paratha prepared by Mumma. However as mumma was not around I had to satisfy my craving all by myself.

So I thought of making them all by myself after taking the recipe from Mumma and giving it my touch..that’s right adding some cheese to it.

Recipe :

Ingredients:

For the stuffing:

  • 2 medium potatoes, boiled & grated
  • 1/3 cup onion, finely chopped
  • 1/2 tsp green chillies, finely chopped
  • 1/2 tsp red chilli powder
  • 1/4 tsp turmeric powder
  • 1/2 tsp garam masala
  • 1/2 tsp chaat masala
  • 1/2 tsp dry mango(aamchur) powder
  • 1/2 tsp ginger garlic paste
  • 1/3 cup shredded cheese
  • salt as per taste

For the dough:

  • 1 cup whole wheat flour
  • salt as per taste
  • 1 tbsp oil
  • water for kneading
  • flour for dusting
  • ghee for roasting

 

Method:

  1. In a mixing bowl, mix together flour, salt and oil. Using water as required need into a soft dough. Coat the dough with a little oil. Cover in a damp towel and allow to rest for atleast 20-30 mins.
  2. Mix all the ingredients of the stuffing. Check the taste and add any ingredient if required. Make into a ball.
  3. Divide the dough into 24 balls and stuffing into 12 balls.
  4. Take two dough balls and roll each into small discs.
  5. Take the stuffing ball and flatten it into a patti.
  6. Place the patti in between the rolled dough discs and seal the edges.
  7. Now roll the stuffed disc into a bigger disc to form a paratha.
  8. Cook the paratha on a hot tava or griddle on both the sides by applying ghee (butter) and flipping over only once.
  9. Serve hot as is or with tomato sauce for breakfast or snacks.

 

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