Written by Meena Agarwal on February 22nd, 2006 |
When it comes to wholesome winter comfort foods, I most often get inclined to curry-drowned rice dishes. Except when I’m craving for something with more bang! That’s when I dig deep into my kitchen resources and try and fix up a meal comprising of something in the form of rotis.
Dosas, Puris and Parathas all fit the bill well, and I just go with my inner craving to decide on my course of action. While I don’t tend too creative with my Dosas and Puris, Parathas are something I just love to play around with. Any leftovers could well serve the purpose of filling their pockets and turning into a wholesome and delicious addition to any meal.
Some of my all-time favourites remain this and most certainly, this. But this recipe is a definite keeper in my secret stack of pleasurable indulgences. No doubt, the nutritional qualities of raddish excel all else, but don’t let convince you to try this out. Afterall, everyone needs to indulge once in a while, even if it IS good for you!
Mooli (Raddish) Parathas
2 cups whole wheat flour (atta) 1 cup grated mooli (long white raddish), excess water squeezed out 1/4 tsp red chili powder 1/4 tsp garam masala 1/4 tsp coriander seeds salt, to taste 3 tbsp ghee/oil water as needed
Mix flour (atta) with salt and one tbsp of ghee and form into a smooth dough with water.
Separate dough into golf-sized balls and set aside.
Make sure all the water is thoroughly squeezed out of the grated raddish and mix with salt, coriander seeds, chili powder and garam masala, and set aside.
For each dough ball, roll out the dough into a small circle and put around one tbsp of the raddish mixture in the centre. Bring the ends of the circle together and form into a ball.
Seal the edges completely so that the stuffing does not come out. Roll out these dough balls into a 6 inch circle.
Fry on a heated pan adding a bit of ghee around the edges to crisp it up.
Enjoy it warm with pickle or onion chutney.