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We hope you got benefit from reading it, now let’s go back to shalgam ka paratha recipe. You can have shalgam ka paratha using 18 ingredients and 5 steps. Here is how you achieve it.
The ingredients needed to cook Shalgam Ka Paratha:
- Provide 1 1/2 cup whole wheat flour (makes 5 parathas)
- Use pinch salt
- Take 1 tbsp. oil to knead
- Take oil to shallow fry
- Prepare boondi raita, yoghurt, pickle or butter to serve
- Get Stuffing -
- Prepare 2-3 shalgam (turnip), grated
- Get 1 tbsp. oil
- Get 1 tsp. cumin seeds
- Prepare pinch asafoetida
- Prepare 1 tsp. cumin powder
- Use 1/2 tsp. turmeric powder
- Prepare to taste salt
- Prepare 1/2 tsp. coriander powder
- Use 1/2 tsp. garam masala powder
- Use 1 tsp. red chilli flakes (opt)
- Take 1 tsp. ginger, grated
- Provide 1 tbsp. dried mint, crushed / fresh mint chopped
Steps to make Shalgam Ka Paratha:
- 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.
- 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. Roll out the remaining dough in the same manner.
- 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.
- Transfer to a serving plate and serve them hot with boondi raita, yoghurt, pickles or butter.
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