Last week while I was going to office, I happened to cross a
school bus where the children were all in smiles, singing in chorus,
making fun of each other, and bringing out smile in others. How nice the
World would be had we all bring the child in us. In today's world, people forget to be kind, expressive,
forget to give a lending hand when required.
It's very rare to see people being kind to others without any benefits. So when life throws you bad breaks and curves
and takes out motivation factor from you, you have to help yourself. No one in the current world can give you a
heal other than yourself.
The world is surrounded by people who creates problems and later acts as
a rescuer who solves the problems. A strong woman
understands about these people, acts mature and handles all these silently.
Without putting my diversifying thoughts flooding my
cerebrum into words, I move on to the recipe now. This is a recipe made with radish. The rotis are stuffed with cooked grated
radish mixed with masala powders. I was
bit hesitant to stuff the roti with radish because of the pungent smell of
radish. The addition of ajwain gave aromatic
flavor and defeated the pungent smell of radish. Everyone at home loved parathas. I am not an expert in making evenly shaped round
parathas and in the learning mode.
INGREDIENTS:
Radish (grated) - 2 cups
Green chilly (sliced round thin) - 1
Ajwain - 1/4 tsp
Chilly powder - 1/2 tsp
Cumin powder - 1/4 tsp
Cumin seeds - 1/2 tsp
Salt - to taste
Whole wheat flour - 2 cups
Ghee/oil for cooking
PREPARATION:
1. Grate radish and sprinkle some salt and keep aside. After 15 minutes, squeeze out the water oozed
out from the grated radish. Use this
water to prepare the dough. Dough should
be prepared with whole wheat flour, salt, oozed water from radish, and 2 tsp of
oil.
2. In a pan, add oil, add cumin seeds and when it sizzles,
add the chopped green chilly, later grated radish. Sprinkle some salt on it and keep in high
flame. When the water in radish
evaporates, add red chilly powder, cumin powder, and sprinkle ajwain seeds at
the last. Switch off the flame and let
this mixture cool.
3. After the dough
had rest for 20 minutes, divide the mixture in equal portions, make smooth
balls, flatten them in your palms, dust it in dry flour, make a small
roll. Place a small portion of stuffing
in the center, gather the edges, seal it tightly and flatten it by pressing
gently. Dust it in the dry flour as
needed to roll easily.
4. Heat tawa, place the rolled paratha, apply ghee/oil. After few seconds, there would be few brown
spots that starts to appear, by that time flip, apply some oil on the sides, and
cook on the other side. Once cooked on
both sides, remove it to a serving plate.
Repeat the same rolling and cooking process for the rest of
the dough. The parathas can be served
with plain curd to make it light. I
served with cauliflower subzi, tomato thokku, plain yogurd.
