Recipe: Yummy Shalgam Paratha (Stuffed Turnip Flat Bread)

Shalgam Paratha (Stuffed Turnip Flat Bread).

Shalgam Paratha (Stuffed Turnip Flat Bread) You can have Shalgam Paratha (Stuffed Turnip Flat Bread) using 18 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Shalgam Paratha (Stuffed Turnip Flat Bread)

  1. You need 1 of & 1/4 cups whole wheat flour (makes 5 parathas).
  2. You need pinch of salt.
  3. Prepare 1 tbsp. of oil to knead.
  4. Prepare of oil to shallow fry.
  5. You need of boondi raita, yoghurt, pickle or butter to serve.
  6. It's of Stuffing -.
  7. It's 2-3 of shalgam (turnip), grated.
  8. It's 1 tbsp. of oil.
  9. Prepare 1 tsp. of cumin seeds.
  10. It's pinch of asafoetida.
  11. Prepare 1 tsp. of cumin powder.
  12. It's 1/2 tsp. of turmeric powder.
  13. It's to taste of salt.
  14. Prepare 1/2 tsp. of coriander powder.
  15. It's 1/2 tsp. of garam masala powder.
  16. Prepare 1 tsp. of red chili flakes.
  17. It's 1 tsp. of ginger, grated.
  18. You need 1 tbsp. of dried mint, crushed / fresh mint chopped.

Shalgam Paratha (Stuffed Turnip Flat Bread) instructions

  1. Heat oil in a pan. Temper with cumin seeds and asafoetida. Saute for a few seconds. Add the ginger and all the dry spices. Saute for a few seconds..
  2. Immediately add the grated turnip, chili flakes and dried mint. Combine everything well and saute on a medium flame for 4-5 minutes or till dry. Set aside to cool down..
  3. In a bowl, mix together flour, salt and oil. Knead into a dough with required quantity of water. Cover and keep aside for 15-20 minutes. Divide into 10 small equal portions..
  4. Roll out each of them into a shape of a poori by dusting some flour. Take one poori and spread some of the stuffing over it..
  5. Cover with another poori and seal all edges. Sprinkle some more flour and roll out into a larger circle like a chapatti..
  6. Heat a tawa / griddle and shallow fry the rolled out stuffed parathas one at a time by drizzling some oil over it and around the edges. Fry till they are light golden in colour..
  7. Serve them hot with boondi raita, yoghurt, pickles or butter..

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