Recently I was having a frequent craving of some comfort food,which does not take time and I don't have to work hard (that's most important).For me comfort food=food made by my Ma.....Suddenly I wanted to make Stuffed Paratha or as in Punjabi we say"Bharwa Partha".For a typical punjabi household stuffed parathes are what breakfast is all about.Have them with a topping of fresh homemade butter or apply a little ghee on them(if you are not concerned about the fat) and a side of yogurt and achaar(Indian home made pickle) and you are in heaven.Trust me I am just writing about it.
Growing up I hated eating Mooli Parathas.Now thinking about it,I wonder why.I missed up such a wonderful dish.Now I relish it anytime somebody makes it for me (ha ha ha).
3 Mooli (white radish or in US we see it sometime as Daikon)
Salt to taste
2 tblsp coriander leaves
2 green chillies,finely chopped
1/2 tsp red chilli powder
1/2 tsp jeera
1/2 tsp coriander seeds
1 tsp oil
2 cups Wheat flour
Salt To taste
Water As needed
Oil for pan frying muli paranthas
1.Peel and Grate the mooli finely.
2.Sqeeze the juice out of the grated mooli as much as possible.(Drink it fresh with a pinch of salt.It's good for health.)
3.Heat 1 tsp of oil in a nonstick pan and then add the jeera and coriander seeds.Let them splutter for few seconds.Then add the finely cut green chillies.
4.Add the grated mooli to the nonstick pan and the seasonings .Let it cook for few minutes,till the mooli is slightly cooked and starts turning a little pink in color.
5.Then add the green coriander to the masala.
6.Now make a tight dough using the wheat flour and salt a little water.
7.For making the parathe,roll out a small ball of dough like a roti.Put the mooli masala in the center of the roti and gather the sides together and roll again in a small ball.
8.Roll in dry flour,dusting off the extra,flatten into a circle.Use the rolling pin gently and sprinkle a little dry flour if the paratha sticks to the work surface. The paratha will be about 3mm thick.
9.Heat a griddle and reduce the fire. Brush a little oil on the griddle and roast the paratha on one side on reduced heat. Flip over and roast the other side.
10.Roast both sides well till golden dotted with brown specks and remove.
11.For kids (also adults who don't worry about fat content) apply a little ghee on parathe before serving.
12.Serve with fresh yogurt and pickle.
Tip 1:-You can also make the radish parathe(red radish) exactly the same way.Tastes really good.
Sending this to Sandhay for her event Indian Flavored Flatbread and to Cilantro who started the event Global Kadhai.