Before getting married my husband had told me that “Learn to cook stuffed paratha’s”. I am a Maharastrain a proper Marathi Mulgi from Mumbai and for me paratha only meant aloo paratha (potato stuffed indian bread) which we have only on holidays anyways I learnt how to make it and found out it was not difficult.
So the first day after marriage when I was suppose to cook. He asked me to cook paratha and gave me raddish … I was like What the F**k ? how can I make paratha with radish ??? But then he had asked it so nicely with all the hopes in his eyes that I couldn’t say no to him 😦 ….afterall for the first time after marriage he asked me to cook something.
There I was looking at a raddish with question mark on the face ???….. The worst part is I couldn’t even use my phone to google the recipe as there were so many people around what would they thing of me :0 ….. being a Hotel Management Grad I cannot cook simple mooli ka paratha ….. To my rescue my mother in law came in like the knight in the shining armour (I know it sounds cheezy but seriously at that time she looked like one). So she said ” I didn’t know how it is cooked in your house, but in Ashu (that’s my husband name) likes it this way …….. “ and I gave out a sigh of relief …. Phewwwwwwwwwww !!!
This was the very first breakfast item taught to be by my mother in law and its a fool proof recipe over the generations. Its nutritious if you are not on Diet ;p . because parathas for me are over flowed with ghee clarified butter (atleast that’s how it is taught to me).
Note : Since these recipes are home made ones there is no hard and fast rule to keep it precise. My recipes change as the seasons change.
- Whole wheat flour dough
- Mooli/ Radish – 1 nos
- Green Chilly – 1 nos (depend on the size of chilly and taste of the person)
- Ginger – 1/2 inch (depending on the season – winter’s maybe more, summer maybe less)
- Ajwain/ carom seeds – 1/2 tea spoons
- Salt – as per requirement in the recipe as we are going to use it two times.
Step 1 : Peel the skin of the radish and grate it. Add some salt and keep it for 5 mins.
Step 2 : Chop chillies and ginger ( I prefer cutting ginger in julliens of 1/4 inch) one should feel the bite of ginger. Take 1/2 teaspoon carom seeds.
Step 3 : Squeeze the radish and remove excess water from it.This water is very nutritious so I would suggest to drink it instead of throwing it away.
Step 4 : Add chilly, ginger, salt and carom seed to the radish.This is the stuffing we will use in the parathas.
Step 5 : Now make two flat rotis of dough with a rolling pill. Then spread the mixture like the way in the picture. Place the second roti on the filled roll then roll it together
It will look something like this
Step 6: On a tawa or grill dry roast it. Once roasted add ghee to the paratha. No paratha in complete without ghee you can also use oil in case.
Step 7 : Make crispy parathas and enjoy it with tomato ketchup or dahi or pickle. Ideally white butter is the best accompaniment.
This is the way we serve paratha at home and my husband likes it with ketchup so I do not put much efforts in garnish.