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Shalgam Ka Paratha
Shalgam Ka Paratha

Before you jump to Shalgam Ka Paratha recipe, you may want to read this short interesting healthy tips about {Easy Ways to Get Healthy. Getting A Healthy Eater

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We hope you got benefit from reading it, now let’s go back to shalgam ka paratha recipe. You can cook shalgam ka paratha using 18 ingredients and 5 steps. Here is how you do that.

The ingredients needed to prepare Shalgam Ka Paratha:
  1. Take 1 1/2 cup whole wheat flour (makes 5 parathas)
  2. Use pinch salt
  3. Take 1 tbsp. oil to knead
  4. Prepare oil to shallow fry
  5. Provide boondi raita, yoghurt, pickle or butter to serve
  6. Use Stuffing -
  7. Prepare 2-3 shalgam (turnip), grated
  8. Get 1 tbsp. oil
  9. Provide 1 tsp. cumin seeds
  10. Provide pinch asafoetida
  11. Get 1 tsp. cumin powder
  12. Use 1/2 tsp. turmeric powder
  13. Prepare to taste salt
  14. You need 1/2 tsp. coriander powder
  15. Use 1/2 tsp. garam masala powder
  16. You need 1 tsp. red chilli flakes (opt)
  17. Take 1 tsp. ginger, grated
  18. Take 1 tbsp. dried mint, crushed / fresh mint chopped
Instructions to make Shalgam Ka Paratha:
  1. 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, chilli 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.
  2. 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.
  3. Cover with another poori and seal all edges. Sprinkle some more flour and roll out into a larger circle like a chapatti. Roll out the remaining dough in the same manner.
  4. 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.
  5. Transfer to a serving plate and serve them hot with boondi raita, yoghurt, pickles or butter.

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