Another day and another paratha packed in the lunch box. When you see the empty lunch box back in the evening, the feeling of satisfaction is great.
In case you are thinking that I am talking about my four year old son’s lunch box – you are wrong. I am talking about my hubby Harry’s lunch box. He finishes off his lunch box contents and loves these parathas.
Bebo is bringing almost everything back for the past two days :-(. He did eat the purple beetroot parathas, but only when I fed him at home. Since lunch box is a new concept for him, it will take some time, I guess. Planning to wait for one more week before going into full panic mode.
I made these Mooli Parathas based on this video by VahChef. I had made this a couple of times before and hence didn’t bother to check the recipe before making these today. I thought I can rely on my wonderful memory and excellent experience.
And guess what? I combined a bit of the two methods in the video and ended up with a filling lacking in flavor a bit. I realized this after I made the first batch for my hubby’s lunch box. It wasn’t bad – just that it could have been much better if I had paid a bit more attention. So lesson learnt : Read the recipe before cooking, don’t rely on my pathetic memory :D.
Radish : 4, peeled and grated
Amchur powder : 1 tsp
Coriander powder : 1 tsp
Cumin powder : 1 tsp
Chilli Powder : 1 tsp
Coriander leaves : 1 -2 tbsp, finely chopped
Salt : to taste
Wheat flour : 1 1/2 cups
Water : as required (about 1/2 to 1 cup, depending on the type of flour)
- In a big bowl, add the wheat flour, a spoonful of salt and whisk together. Add water in 1/4 cupfuls and start kneading to get a soft, but not sticky, and pliable dough. Cover and keep it aside for at least half an hour.
- In a pan, heat a tsp of oil (optional) and add the radish and the amchur, salt, coriander, chilli and cumin powders. Let it cook for 5 – 8 minutes till the radish is done and is dry. Add the chopped coriander leaves to it.
- Roll out one ball of dough into a 3” circle lightly dusting flour if necessary.
- Place a big spoonful of the radish filling in the center. Bring up the sides of the circle around the filling and enclose it completely, pinching the dough on top.
- Flatten it a bit, dust with some flour, and roll into a thick circle of about 1/4 inch thickness. Be careful while doing this, as the filling will split out if you use too much of force while rolling them.
- Heat a pan and cook the paratha on one side till brown spots appear. Flip and cook the other side too.
- You can add a dollop of ghee or butter on top of the paratha, if you want to.
In case you want to mess up like me, you can mix the radish and the masala powders together and then squeeze out the water before sauteing.