Monday, October 26, 2015

Posted by Mala at 2:00:00 AM 2 comments
White radish, which is a root vegetable, is widely used in salads as well as main dishes. It is a very low calorie vegetable, an extremely good source of anti oxidants, minerals and dietary fibre. It also contains iron, magnesium and folates. Its raw juice is supposed to be a very good detoxifying agent.
Mint, also called  Pudina, acts as a cooling agent during summer, eliminates toxins from body, combats bad breath and a very good cleanser for blood. Very good for the digestive system too.
Just imagine, how nutritious the paratha will be, if it  is stuffed with these two things!!!! It also proved to be very very tasty.




Ingredients
Whole wheat flour - slightly less than 1 cup
Gingely oil - 1 tsp
Salt to taste


Make a soft, pliable dough of the above ingredients and allow to rest for a couple of hours.

For the stuffing
Grated white radish - 1 1/2 cups
Cleaned and washed mint leaves - 3/4 cup
Cooking oil - 2 tsps
Turmeric powder - 1/2 tsp
Jeera/ Cummin seeds - 1 tsp
Chilli powder - 3/4 tsp
Coriander powder - 3/4 tsp
Jeera powder - 3/4 tsp
Salt to taste



Recipe Cuisine: North Indian; Category: Breakfast/Lunch/Dinner
Prep time: 15 mts; Cooking time: 20 mts

Yields 6 parathas

In a pan, add the cooking oil, season turmeric powder and jeera.



                                          Then add the mint leaves as well as the grated radish

Add all the spice powders mentioned above and salt to taste.


Keep stirring on high flame, till it becomes a mass, absorbing all the water in it. Allow it to cool down.


Just give it one pulse in the small blender- jar, if you think, the gratings stand apart.


If it happens to have  any moisture, saute for a little while again on high flames.


After cooling down, make 6 balls.


 Similarly, make 6 balls of the dough also.


Make like a small cup, keep a ball of the stuffing, close carefully, overlapping each closure every time. Refer my Aloo Paratha, for stuffing and closing the cup.


First cook it dry on both sides on a non stick tava.


Then drizzle 1/4 tsp of oil or ghee. I used Olive oil spray.


Serve it hot with any dhal or chutney of your choice. I served it with Peerkangai Pappu, which went very well too.



Notes
*I avoided Coriander leaves, I wanted the flavour of mint to be undisturbed and predominant. If you want, you can add a handful of chopped, washed Coriander leaves too.
*The parathas were unbelievably soft and so, I think, they are very ideal for travel too. I have made  radish parathas many a times, but this is the first time, I am combining mint with it. And, it was a super combo!!

2 comments:

  1. Nice recipe Mala Akka. Good idea to cook the radish. New combination with mint is interesting. Kalpana Anand

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  2. The combination of mint and radish is very novel and must taste good too. I will surely make it one of these days.

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