Stuffed parathas remind me of my Mom. I grew up on hot parathas served with butter or soothing curd. I and my brother used to eat our heart out and I would then look forward to the afternoon slumber. My brother was particularly fond of Alu parathas, while I loved all of them.
Some people might find the smell of raw grated mooli a little weird, like my four year old son does; however once the parathas are made, they taste heavenly!
It is a good idea to wash and add chopped mooli leaves (if they are fresh) to the stuffing. They add to the flavor of parathas which taste even better when made in this manner.
Ingredients: (Serves 2 People)
3 Grated Mooli (Radish)
Salt to Taste
1/4 tsp Cumin seeds
1/2 tsp Red chilly powder
2 Green chillies, chopped finely
2 tbsp Coriander leaves
2 cups finely chopped Mooli leaves
1 tbsp Ginger (paste)
2 cups Wheat flour
Salt to taste
Water As needed
Oil for frying mooli parathas
Add salt to wheat flour. Add water and knead to stiff dough. Cover and keep aside.
Peel and grate the radish. Squeeze and drain all the water. Add salt, red chilly powder, cumin seeds, green chillies, coriander leaves, ginger paste, mooli leaves and mix well.
Take some dough and roll out two small chapattis (roughly the same size), spread the stuffing on one of these chapattis and use the other chapatti to cover this base.
Roll this with a rolling pin and dust liberally with more flour as you are rolling. When done, pat out the excess flour.
Heat a taka and fry the mooli ka paratha both sides to crispy and brown. Put some oil over the paratha as you do this.
Serve the mooli paratha hot with dhania chutney or curd or pickle.
The trick as most of us know in stuffed parathas is to have the filling spread up until the circumference of parathas. I must admit that at times, I cut out the edges of the parathas- where the filling does not reach, this helps in spreading the stuffing uniformly and the shape of the paratha is perfect too! You can use the extra dough for the next paratha.