Prep Time: 10 min + 1/2 hr
Cooking Time: 30 min
Yields: approx 12
For the stuffing
- Radish / Mooli / Mullangi (finely grated) - 1/2 kg (or) around 10 to 12
- Red chilly powder - 1 tsp
- Cumin powder - 1 tsp
- Coriander powder - 1 tsp
- Garam masala powder - 1 tsp
- Turmeric powder - 1/4 tsp
- Vegetable oil - 1/2 tbsp
- Salt - 1/2 tsp
- Wheat flour / Aata - 1 cup
- Vegetable oil - 1 tsp
- Hot boiling water - 1 1/4 cups
- Salt - to taste
- Wheat flour - for dusting
- Vegetable oil / Ghee - to cook stuffed parathas
- Peel, wash, finely grate radish; squeeze & discard water.
- Combine squeezed radish, other stuffing ingredients as mentioned above along with salt; leave it undisturbed for half an hour.
- Squeeze again for the second time; discard water and set aside.
- Heat half tablespoon of oil in a wok, add the squeezed radish masala mixture & saute for about 3 to 5 min.
- Allow to cool & shape them in to small round balls (about 12 numbers); close with lid & set aside.
- Combine wheat flour, salt in a large mixing bowl.
- Add hot boiling water little by little; combine the flour with the handle (holding part) of a ladle.
- The dough mixture appears to be crumbled.
- Add water & combine until all the dry flour gets folded in completely.
- Set the crumbled mixture aside for 2 to 3 min so as to become warm enough to handle.
- Knead the mixture to a soft, pliable dough.
- Rub a teaspoon of oil in your palm & knead again for a smooth, even texture.
- Cover with a damp or moist cloth; set aside for about 10 min.
- Roll them in to round shaped balls (about 12 numbers) of desired size.
- Take a single, rolled dough ball, flatten it gently with your palm in to a disc of 3 inch diameter and dust both sides with flour.
- Place a single rolled ball of the stuffing, bring in all the corners together to the center, press & seal.
- Dust both sides in wheat flour & roll out in to fairly thick parathas of desired shape using a rolling pin.
- Dust frequently in wheat flour & ensure not to roll them too thin as the stuffing might spurt out of the dough.
- Repeat similar process until all the parathas are done.
- Heat an iron griddle in medium flame; drizzle few drops of oil all around the griddle.
- Immediately place a stuffed paratha in the center; cook for 2 min in medium flame
- Drizzle few drops of oil on the surface of the paratha facing you and spread it evenly using the dosa turner.
- Flip & cook for another 2 min in medium flame.
- Remove cooked paratha on to a casserole.
- Follow the same procedure until all parathas are done.
- Store the cooked parathas in a casserole one above the other so that they remain soft even for the whole day.
- Serve hot along with maharashtrian khadi or any other khadi, gravy of your choice.