Delicious stuffed parathas make a wonderful heavy breakfastor brunch. These are good make aheads which you can wrap in some foil wrap and take to a picnic.Good to eat in the car as well no mess. Rather than drink soda or juice with this, you can have lassi which is yogurt thinned with water or milk(blend them well to make thickish smoothie type mix) to which you add sugar or honey to taste. Totally delish.
- 2 cups wheat flour, add to this
- 1⁄2 teaspoon chili powder
- 1⁄2 teaspoon jeera powder (cuminseed)
- 2 tablespoons oil
- water, from the grated radish,for kneading the dough (will be explained below)
- 1 medium diakon radish, grated (after grating squeeze out the water/juice, use it for kneading dough)
- 1⁄2 ajwain (available from indian stores) (optional)
- 1⁄4 turmeric powder
- 1⁄2 teaspoon jeera powder
- 1⁄2 onion, grated,juice squeezed out discard this
- 1⁄4 chili powder
- 2 tablespoons cilantro leaves, finely chopped
- oil (for frying)
- Make up the dough using the water (as much as you need from the radish) Discard any left over water.
- Leave the dough covered in a warm place to rest for half an hour.
- Add salt to the grated radish.
- After 15 mins squeeze out more water and discard this.
- Then to the dry grated radish add the rest of the filling mix.
- now make small balls of the dough a little bigger than an egg.
- Flatten them out, dip in dry flour and roll them out using a rolling pin to a teacup saucer size.
- Make smaller balls of the filling mix about the size of an egg yolk and place each filling ball in the center of the dough soucer.
- Gather the rest of the dough around it so that the dough complety covers the filling.
- Dip it in dry flour and roll it out again theis time bigger than a saucer.
- Heat a tsp of oil in the frying pan.
- Add the bread and shallow fry on each side until brown spots appear.
Grate the radish, add salt, and keep for 10 or 15 minutes, then squeeze out all the water (Use this water for kneading the dough). This is the most important step as radish has a tendency to run water. Instead of stuffing, I kneaded in the radish, flour, the radish water, and all the masalas. I also added finely chopped ginger. The addition of different masalas brings in different flavors, so feel free to experiment (I alter between using ginger, garlic, onion, ajwain, jeera powder, coriander seed powder, red chilli powder, coriander leaves, mint leaves). Kneading in all together is the easy thing to do, as stuffing is a more difficult task. Also, use more flour when rolling out, as dough is pretty sticky. Excellent paratha.
I thought this recipe was simply outstanding. It has become an instant classic in my household. My only advice is to be cautious not to roll the roti too thin once you have integrated the daikon into the dough, otherwise it will emerge and fall out. At this point, roll with caution and not too firmly.
We had a craving for mooli parathas and used this recipe...glad I did! I had the small pink radishes on hand and green onions..So i subbed that and used a tsp of garam masala and ginger in the radish filling along with the things you suggested. Yummy! Instructions are very easy to follow and it was a very good brunch, Thank you :)