Radish Gram flour stuffed Paratha
Radish Gram flour stuffed Paratha

Hello everybody, it’s Drew, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, radish gram flour stuffed paratha. One of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

Easy Video Recipe of Sattu ka Paratha also known as Makuni in Bihar. Chhatu'r porota: This quick and easy porota (paratha) stuffed with chhatu (sattu) is something we always take with us on train/flight journeys. Chatur paratha is a quick and easy paratha stuffed with roasted gram flour. This paratha is famous in Bihar but it is also enjoyed by the Bengalis in West.

Radish Gram flour stuffed Paratha is one of the most popular of recent trending foods on earth. It is enjoyed by millions daily. It’s simple, it’s fast, it tastes delicious. They’re fine and they look wonderful. Radish Gram flour stuffed Paratha is something that I’ve loved my entire life.

To get started with this particular recipe, we have to prepare a few components. You can have radish gram flour stuffed paratha using 18 ingredients and 12 steps. Here is how you can achieve that.

The ingredients needed to make Radish Gram flour stuffed Paratha:
  1. Prepare For making dough-
  2. Get 1 bowl wheat flour
  3. Take To taste salt
  4. Take as required water
  5. Take For making stuffing-
  6. Take 1 radish
  7. Prepare 1/4 bowl Gram flour
  8. Get 1 Green chilli
  9. Prepare 2 tbsp chopped coriander leaves
  10. Take 1 " piece grated ginger
  11. Get 1/4 teaspoon Carom seeds
  12. Take 1/4 teaspoon Cumin seeds
  13. Take To taste salt
  14. Take To taste red chilli powder
  15. Take To taste turmeric powder
  16. Take To taste coriander powder
  17. Prepare To taste mango powder
  18. Get as required Cooking Oil for frying

Knowing the health benefits of radish, I was asked to eat it as a salad, but I could not digest it raw. SautÃing the vegetable a bit with seasonings and stuffing it in parathas seems to be a great way in which I can have this. Stuffed Paratha: Paratha or Parantha is an Indian flatbread, originally from Punjab, made with wheat flour and stuffed with spiced (Stuffed Paratha, Mixed Vegetable Paratha, Masala Chapatti). Mooli (Muli) ka paratha (radish stuffing).

Instructions to make Radish Gram flour stuffed Paratha:
  1. In a mixing bowl add wheat flour and salt. Mix well. Make a soft dough by adding warm water. Rest for 15 minutes.
  2. In a pan dry roast gram flour till aroma comes. Transfer it in a plate.
  3. Wash, peel and grate one radish in a separate plate.
  4. Squeeze the grated radish with the help of your palms and remove water from it.
  5. Heat 1 tbsp oil and put cumin seeds and carrom seeds. When seeds splutter put finely chopped green chilli. Sauté for 30 seconds. Add grated ginger. Again sauté for 30 seconds. Now add all the dry ingredients and mix. Add grated radish and sauté. Mix chopped coriander leaves. Now add roasted gram flour and mix very well. Switch off the flame. Stuffing is ready.
  6. Heat a griddle.
  7. Take a small portion of dough and make a ball and roll it with the help of a rolling pin. Brush it with little cooking Oil. Add 2 tbsp of stuffing and fold the side to center and cover the stuffing.
  8. Roll it again with the help of rolling pin.
  9. Put it on the griddle and roast for 2 minutes.
  10. Flip the side and roast this side also. Apply cooking oil and fry. Again apply oil on the other side also and fry again.
  11. Likewise make all the parathas.
  12. Serve hot with curd or pickle or butter.

Stuffed Paratha: Paratha or Parantha is an Indian flatbread, originally from Punjab, made with wheat flour and stuffed with spiced (Stuffed Paratha, Mixed Vegetable Paratha, Masala Chapatti). Mooli (Muli) ka paratha (radish stuffing). The roasted gram flour originates probably from Bihar, but is equally popular in eastern UP as well. A dollop of laal mirch ka bharva achar (stuffed red chilly pickle) is served with this porridge sattu mostly. And we make a sattu ka paratha as well.

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