Hey everyone, it’s Louise, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, shalgam paratha (stuffed turnip flat bread). One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Shalgam Ka Paratha is a yummy, easy and interesting way of adding Turnips or Shalgam in your diet. Stuffing is ready to be filled in paratha. Now take a small ball size amount from.
Shalgam Paratha (Stuffed Turnip Flat Bread) is one of the most favored of recent trending meals in the world. It’s enjoyed by millions daily. It is easy, it’s fast, it tastes yummy. Shalgam Paratha (Stuffed Turnip Flat Bread) is something that I have loved my entire life. They’re fine and they look wonderful.
To get started with this recipe, we must prepare a few ingredients. You can cook shalgam paratha (stuffed turnip flat bread) using 18 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Shalgam Paratha (Stuffed Turnip Flat Bread):
- Take 1 & 1/4 cups whole wheat flour (makes 5 parathas)
- Make ready pinch salt
- Get 1 tbsp. oil to knead
- Prepare oil to shallow fry
- Prepare boondi raita, yoghurt, pickle or butter to serve
- Take Stuffing -
- Take 2-3 shalgam (turnip), grated
- Get 1 tbsp. oil
- Take 1 tsp. cumin seeds
- Prepare pinch asafoetida
- Get 1 tsp. cumin powder
- Get 1/2 tsp. turmeric powder
- Take to taste salt
- Get 1/2 tsp. coriander powder
- Take 1/2 tsp. garam masala powder
- Prepare 1 tsp. red chili flakes
- Make ready 1 tsp. ginger, grated
- Make ready 1 tbsp. dried mint, crushed / fresh mint chopped
The stuffing is mixed with dough or layered within the roti. They are then roasted with ghee and served with some cool raita. Turnip Paratha (Shalgam Paratha): As you know me, I am always on a hunt to try different veggies. Yes, Turnip (Shalgam) Paratha , sounds strange but you´re gonna love this stuffed bread.
Instructions to make Shalgam Paratha (Stuffed Turnip Flat Bread):
- Heat oil in a pan. Temper with cumin seeds and asafoetida. Saute for a few seconds. Add the ginger and all the dry spices. Saute for a few seconds.
- Immediately add the grated turnip, chili flakes and dried mint. Combine everything well and saute on a medium flame for 4-5 minutes or till dry. Set aside to cool down.
- In a bowl, mix together flour, salt and oil. Knead into a dough with required quantity of water. Cover and keep aside for 15-20 minutes. Divide into 10 small equal portions.
- Roll out each of them into a shape of a poori by dusting some flour. Take one poori and spread some of the stuffing over it.
- Cover with another poori and seal all edges. Sprinkle some more flour and roll out into a larger circle like a chapatti.
- Heat a tawa / griddle and shallow fry the rolled out stuffed parathas one at a time by drizzling some oil over it and around the edges. Fry till they are light golden in colour.
- Serve them hot with boondi raita, yoghurt, pickles or butter.
Paratha is a unique South Asian flatbread, often used to scoop up curries and dip into raitha, that's What Is a Paratha? Flatbreads are common throughout India, Bangladesh, Pakistan, and Nepal They can be made plain, as I have here, or stuffed with anything from a spiced potato mixture to the. I use turnip only for stuffing turkey/chicken during Thanksgiving. You have given a nice recipe to make use of this winter tuber. I soo miss it, the gajar halwa can never taste the same with the orange carrots that we get here in US 🙁 anyway this bharta looks really good, I need to cook with shalgam!
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