How many people hate the smell when you cook radish?
I certainly do, but I like to eat radish. Garlic also has a strong aroma, but it gets a lot of attention from all of us. Poor radish, letz give him some TLC and roll it up as a paratha.
I learnt that ( thanks to wiki), paratha is a combination of 2 words "Parat" & "Atta". It originates from the state of Punjab and has found it's way into many world cuisines, with a different name.
Paratha - India, Pakistan, bangladesh
Palata - Burma
parata- Trinidad & Tobago.
Is'nt that amazing how food and culture move whever they go.
Let me share with you a very flavorful Mooli paratha which I learnt from Vah chef. I did not have amchur powder and replaced it with chaat masala.
Mooli Paratha (makes 5- 6 parathas)
For the filling:
- 1 & 1/2 cups garted mooli/ white radish
- 2 green chillies very finely chopped
- 1 tsp cumin powder
- 1 tsp chaat masala
- 1 tsp red chilli powder
- a pinch Hing
- 1 tbsp chopped cilantro
- 2 tsp salt or slightly less
For the atta/ dough:
2 cups flour
1 tsp vegetable or canola oil
water as needed.
- Add 2 tsp of salt to the grated mooli and let itsit for an hour or so.
- squeeze the water out of the mooli, by pressing with your palm and fingers. do not discard the water.
- Take a non stick pan and add the grated mooli, all the ingredients for the stuffing and fry without any oil till every thing is combined. It takes about 7 -10 mins. turn the fire off as your stuffing is ready.
- Make the atta with the mooli water and 1 tsp of oil to make a medium stiff dough.
- Let it sit for 15 -20 mins.
- Divide the dough into equal number of balls.
- Roll into a small disc about 2-3". Place the filling in the center and gather the edges and cover.
- Roll again into a paratha, making sure the fillings don't come out.
- Heat a tava and cook the parath with oil or ghee.
- Serve hot with yogurt or any pickle.
You can also roll 2 chapthi's, place filling on one and cover with another chapathi to make a paratha.