Carrot Radish Paratha

Carrot Radish Paratha

Ingredients:

For stuffing:

Radish 2

Carrot 1

Salt

Turmeric powder few pinches

Chopped Saayi thoom (Fresh Garlic) 2 spoonful (optional )

Green chillies 2-3

Coriander leaves

Cumin seeds 1/2 tsp

Few crushed Dried Pomegranate Seeds(Annardana) (optional)

Red chilly powder/Black pepper powder as per taste(I like the flavor of black pepper powder, but many prefer Red one)

For Roti

Whole Wheat flour 2 cup

Water to knead flour

Salt as per taste

Red chilly powder/Black Pepper powder  1/4 tsp(Adjust as per requirement)

Oil to roast the parathas

Extra stuff:

Either some cloth pins to pinch you nose or some room freshener, because during the period of salting Radish, your kitchen will stink like anything.So if you are making it for the first time, be prepare for it

Method:

Peel , wash and grate radish and carrot , add some salt and turmeric powder(Note in case of Mooli parathas Turmeric is to be added,but in this case , since i added carrot too, so i didn?t used Turmeric powder) and  keep aside for about  20-30 minutes. Later squeeze the grated radish and carrot properly so as to squeeze out  all the water(You can use this water to knead the dough, in that case, add little or no salt in dough as the water already has salt)

Add chopped saayi thoom(Or else you can also use 2-3 cloves of dried garlic), coriander leaves and chopped green chillies , cumin seeds, crushed pomegranate  seeds and a little of salt, and mix properly

Knead a soft dough,by mixing wheat flour, salt, red chilly powder/Black pepper powder and some water.

Roll out a small portion of the dough and place some amount of  the stuffing in center

Wrap it, so as to form a stuffed ball again and  carefully roll it into thick chapati (It could be too cumbersome, as radish mixture tend to come out of chapati and stick to rolling pin, so dust some dry wheat flour on rolling board and rolling pin too)

Place it on a hot griddle and cook it on medium flame , tossing it regularly and greasing it with little oil at intervals.

Serve it hot with curd or boondi raita, papad or achaar, or Dahi wada