Mooli Paratha(White Radish Stuffed Flat Bread)

Mooli parathas are one other flavorsome stuffed parathas,besides the Aloo(potato) paratha(Anjum's recipe) and Gobi(cauliflower) paratha. Mooli,the white radish is used in many Asian cuisines.White radish(Daikon) soups and pickles are a delicacy in Japanese cuisine.Raw crunchy radish is our favorite in salads,as a simple curry on side,I even cook it up with lamb just as spinach lamb recipe.In Indian Cuisine mooli paratha is undoubtedly a winning crowd pleasing paratha .This root vegetable is a low-cholesterol low-fat food,high in vitamins C ,B6 and minerals calcium ,iron,magnesium and phosphorus.



Recipe Mooli Paratha
Ingredients
For the dough
2 Cups Whole Wheat Flour
2 Tablespoon Olive oil
1/2 teaspoon Sea Salt
3/4 cup of water,little more if needed.

For the Stuffing
1/2 a large white radish(about 1 cup),peeled and shred[you even use the red radish]
1/4 teaspoon turmeric
1/2 teaspoon ginger and garlic, paste or freshly minced
1/2 teaspoon chilly powder
1/2 teaspoon cumin powder
1/4 teaspoon salt
1 tablespoon Olive oil

To make Parathas
Step 1 Prepare the Stuffing
Heat oil in a medium pan. Add all the ingredients and saute until mixture is dry,about 10 minutes on medium high heat.
Step 2 prepare the dough
In a mixing bowl combine all the dough ingredients, until the dough is of smooth consistency. Knead for couple of minutes and let rest for about 10minutes before rolling .
Step 3 Stuff and Roll the Paratha
Divide the dough in to about 8-10 portions .Roll each portion and keep a spoonful of mixture in the center,bring the ends together and press it lightly.Sprinkle a little flour on the rolling surface. Use a rolling pin and carefully roll them flat,its OK if some of the mixture oozes out.
Step 4 Roast the Parathas
Preheat an iron pan(Tava) or non stick pan at medium high flame. Roast the parathas by flipping once and spread some oil on the paratha. Flip and roast for few seconds .Use a spatula or folded kitchen towel to lightly press and roll them around the pan.Serve warm with whipped yogurt or any curry.I served egg bhurji(Scrambled Onions and eggs curry) on side.

Mooli Parathas are my entry for Weekend Herb Blogging,now managed by Haalo of Cooking (Almost) Everything At Least Once and hosted this week by Heather of Diary of a Fanatic Foodie

Green Parathas :Comforting food for the Soul

Flat Bread also known as Roti, Paratha or Chapati are the common breakfast and staple food in Indian sub continent. Parathas with curry on side is my comfort food. Cynthia describes about comfort foods in her interesting article here. Parathas\Roti brings back my childhood memories of family breakfast. Ammi(mom) used to make fresh parathas for nashta(breakfast) almost every day. Making Parathas was a tradition in my family, Ammi mixed the dough, Pappa kneaded it to softer consistency. Dough was allowed to rest for at least 20 minutes. Ammi rolled it and my elder sister roasted it. We(Dad,big sis,big bro and me) took turns to eat as the Parathas were cooked garam garam(hot). Ammi used to eat her breakfast after sending us off to school. I certainly miss my
family:(.Thankfully I can still cherish the sweet memories with parathas in my everyday diet.

Making Parathas is skill which can be achieved only through practice.Years(6yrs precisely) of practice, my parathas are still need some working for rounder curves. Parathas are part of our two meals every day ,its low-carb compared to Rice( 22grams per serving for whole wheat to 35grams per serving for white rice).Also with Rice prices tripled , parathas are comforting even to the wallet.

Mixing some toasted wheat germ in wheat flour adds more nutrients to the recipe.The blanched greens like spinach(Palak) and fenugreek leaves(Methi)makes parathas nutrition complete.
Lets shed some light on the herb called Methi(fenugreek) common in Indian curries.Its one of the healing herbs for good reasons ,its a cholesterol lowering,anti-cancer and anti-diabetic agent. Recommended in nursing moms diet to increase supply of milk. The seeds soaked in water and ground to paste is a good hair conditioner(make a note of that ladies:)).

Green Flat Bread
Ingredients
2 cups Whole wheat flour
2 tablespoon toasted Wheat Germ
2 Tablespoon Extra Virgin olive oil(EVOO)
1/2 teaspoon Sea Salt
1/2 cup fenugreek leaves(methi)[fresh or frozen],chopped
1/2 Cup Spinach,fresh chopped
1/2 teaspoon Cumin seeds
1 tablespoon sesame seeds
1/4 teaspoon chilly powder


To make Parathas
Step 1 Blanch the leaves
Blanch the greens by simmering them in hot water for a minute. drain and keep aside.
Step 2 prepare the dough
Take a mixing bowl add all the dry ingredients mix them. Make a well in the middle of dry mixture pour in the water and oil. Mix until the dough is of right smooth consistency. knead for couple of minutes and let rest for about 10minutes before rolling in to parathas.
Step 3 Rolling the Paratha
This may be the toughest part if you are making it for the first time. Watch someone skillful do it before trying it yourself, like the lovely ladies here in this video .Divide the dough in to about 12 portions and roll in to balls. Sprinkle a little flour(I prefer All purpose flour) on the rolling surface. Use a rolling pin to roll them in to round parathas.
Step 4 Roast the Parathas
Preheat an iron pan(Tava) or non stick pan at medium high flame. Roast the parathas flip once and spread some oil and flip again after few seconds. For softer parathas use a spatula or a kitchen towel to lightly press and roll them around the pan. Parathas are ready to serve when slightly brown on both sides. A tangy tomato chutney is a perfect side with these green parathas.

Green Parathas with Fenugreek and Spinach are my entry for Kalyn'sWeekend Herb Blogging.Hosted this week by Amy and Jonny from We Are Never Full



Tangy Tomato Chutney Recipe

See Recipe...

Ingredients
2 Plum red Tomatoes finely chopped
2 cloves garlic
1/2 teaspoon each of mustard seeds(Rai) and cumin seeds(Zeera)
1/2 teaspoon turmeric
1/2 teaspoon chilly powder
1/2 teaspoon onion seeds(Kalonji)
Salt to season
few curry leaves
1 or more green chillies or dry red chillies
1 table spoon Extra Virgin Olive Oil(EVOO)

To make the chutney
Heat EVOO in a saucepan on medium heat. Add the mustard seeds,kalonji and cumin seeds. Wait till you hear spluttering of mustard seeds. Add crushed garlic cloves, chillies and saute for a few seconds. Add rest of the spices and tomatoes. Cover and cook until tender. Serve with Khichdi or Parathas.

Other Parathas Varieties
Avocado Parathas

Cumin Parathas

Layered Paratha

Flaky Paratha
Cauliflower Paratha

Tried and Tasted Jugalbandi: Avocado Veggie Parathas

Jugalbandit's Veggi-mole Parathas was an easy pick for Zu's Tried and Tasted. Never made my parathas so nutritious before ,with super foods like spinach and Avocado these parathas are healthy ,spicy and tasty . Truly admire healthy ideas and recipes of Jai and Bee.

Ingredients Needed
2 cups whole wheat flour
1 ripe Avocado ,mashed(or 1/2 cup leaf over guacamole)
1/2 cup blanched spinach
1 green chilly chopped
1/2 teaspoon cumin powder
1/4 teaspoon chilly powder
1/2 teaspoon salt
3 tablespoon Olive oil

Method
Blanch spinach by dropping in boiling water and after a minute drain and squeeze out excess water.
Make the dough by mixing all the ingredients. Knead well and let rest for 5 minutes.

Heat a pan or tava and roll the parathas single or layered. Spread some olive oil while roasting the parathas. Serve with any curry.

Radish Curry With Zeera Paratha(Cumin Flatbread)

Radish Curry

Ingredients you'll need
8-10 radishes ,thoroughly washed and sliced
4-6 cherry tomatoes
1 small onion chopped
1/2 teaspoon turmeric
1/2 teaspoon ginger and garlic paste or mince
1/2 teaspoon Chilly powder( or more as per your spice tolerance level)
1/2 teaspoon sea salt
1 tablespoon Extra Virgin Olive Oil
sliced jalapenos for garnish.


To make the curry
Heat Olive oil in a Pan on Medium high. Add onion, cumin seeds and saute for a minute before adding the spicy duo minced ginger and garlic. Add the golden spice turmeric and the chilly powder along with sliced radishes and cherry tomatoes. cover and cook for about ten minutes. Serve with rice or flat bread(parathas).



Zeera Paratha (Cumin FlatBread)
Ingredients you'll need
2 Cups wheat Wheat Flour
1 teaspoon cumin seeds
2 Tablespoon Extra Virgin olive oil(EVOO)
1/2 teaspoon Sea Salt
water

To make Parathas
Prepare the dough
Take a mixing bowl mix all the ingredients . Make a well in the middle of dry mixture pour in the water and oil. Mix until the dough is of right smooth consistency. knead for couple of minutes and let rest for about 20minutes before rolling in to parathas.
Preheat an iron pan(Tava) or non stick pan at medium high flame. Roast the parathas flip once and spread some oil and flip again after few seconds. Use a spatula to lightly press and roll them around the pan.. You can even make layered paratha just as in this recipe of Layered Flat bread. Serve with any curry.

Tangy Urad Lentil With Layered Flat bread

Tangy Urad Lentil

Ingredients you'll need are

Urad Lentil 1cup
1/2 onion sliced
1/4 cup Fresh Mint chopped
2 green chillies finely chopped
1/2 a lime
1/2 teaspoon sea salt
1/4 teaspoon ginger garlic paste
2 tablespoon Extra virgin Olive oil

To make the Tangy lentil
Cook the lentils

Soak the lentil in cold water for 15minutes. Cover and cook with 1 1\2 cup of water in a saucepan .If using a pressure cooker it take about 9-10 minutes for lentil to cook ,in a saucepan may take about 20-25minutes. Drain any excess water and set aside in big serving bowl.
Fry the onions
In a small pan heat EVOO and saute onions when lightly brown add the ginger garlic paste. saute for another minute then remove the onions and keep aside. use the oil to drizzle over the lentils later.
Garnish the lentils
Roll the lime to get the juices flowing. Cut in halves(keep 2 slices aside for garnish) and squeeze the juice over the lentils. now garnish the lentils with fried onions ,chopped mint and chillies. drizzle any leftover oil from the fried onions.

Serve this nutritious lentils with flat bread . today i'm making a layered flat bread(paratha)


Layered Paratha

Ingredients you'll need are

2 Cups wheat Wheat Flour
2 teaspoon Wheat Germ(optional)
2 Tablespoon Extra Virgin olive oil(EVOO)
1/2 teaspoon Sea Salt
water

To make Layered Parathas
Prepare the dough
Take a mixing bowl mix all the ingredients . Make a well in the middle of dry mixture pour in the water and oil. Mix until the dough is of right smooth consistency. knead for couple of minutes and let rest for about 10minutes before rolling in to parathas.
Rolling the Layered Paratha
Divide the dough in to about 6 portions and roll in to balls.
Sprinkle a little flour(I prefer All purpose flour) on the rolling surface. Take 2 balls at a time.
Roll the first apply some oil and roll the second ball and lay over the first one. press the corners .Use a rolling pin to roll in to round parathas.

Roast the Parathas
Preheat an iron pan(Tava) or non stick pan at medium high flame. Roast the parathas flip once and spread some oil and flip again after few seconds. Use a spatula to lightly press and roll them around the pan.

Parathas are ready to serve when slightly brown with any curry.

You can even make 3 layered paratha by rolling together 3 balls .

Stuffed Flat Bread(Gobi Paratha)

Stuffed Flat Bread(Gobi Paratha)
Considering the goodness of Cauliflower(Gobi), this stuffed paratha can be a part of healthy morning breakfast.


Ingredients you'll need
For the dough
2 Cups Whole Wheat Flour
2 Tablespoon Extra Virgin olive oil(EVOO)
1/2 teaspoon Sea Salt

For the Stuffing
About 2 cups finely chopped Cauliflower
1/2 teaspoon turmeric
1/2 teaspoon chilly powder
1/2 teaspoon cumin powder
1/4 teaspoon salt
1 tablespoon EVOO

To make Parathas
Step 1 Prepare the Stuffing
Heat EVOO in a saucepan. Add all the ingredients and saute until cauliflower is tender and mixture is dry.
Step 2 prepare the dough
Take a mixing bowl add all the dry ingredients mix them. Make a well in the middle of dry mixture pour in the water and oil. Mix until the dough is of right smooth consistency. knead for couple of minutes and let rest for about 10minutes before rolling .

Step 3 Stuff and Roll the Paratha
This may be the toughest part if you are making it for the first time. Watch someone skilful do it before trying it yourself. Divide the dough in to about 8-10 balls .Roll each ball and keep a spoonful of mixture in the center.Close the ball. Sprinkle a little flour(I prefer All purpose flour) on the rolling surface. Use a rolling pin and carefully roll them in to round parathas.

Step 4 Roast the Parathas
Preheat an iron pan(Tava) or non stick pan at medium high flame. Roast the parathas by flipping once and spread some oil on the paratha. Flip and roast for few seconds .Use a spatula to lightly press and roll them around the pan. There are done when slightly brown. These are good without any curry.


Health Nut Substitute
White Radish(Mooli) or red radish are healthy substitutes of Cauliflower