Mooli paratha (Radish Flat bread)

Ingredients:

Wheat flour – 2 cups

Salt to taste

Oil – 1 tsp

Water to make the dough

For stuffing:

Grated Radish - 2 cups

Onion – 1 small finely chopped

Garlic pods – 4 finely chopped

Chilli powder - 1/2 tbsp

Dhania powder – ½ tbsp

Cumin powder – ½ tbsp

Pepper powder – ¼ tbsp

Salt to taste

Oil – 1tbsp

Ghee - as required

Preparation:

Prepare soft dough with wheat flour, adding oil, enough salt and water and keep it aside covered for about 15 - 20min.

Heat one tbsp of oil in a pan and add chopped onion, garlic and grated radish and fry till the radish leaves its water. now add all the masala powders and salt to taste and fry for one min and remove from the stove and let it cool.

Divide the dough into equal size balls. The above measurement makes about 7 – 8 parathas.

Roll the dough onto a small circular roti with hand and make sure that the edges are thinner than the center portion.

Place about 1 ½ tsp of the stuffing on the roti and close the filling to make a round shape as shown in the picture.

Now roll it as a regular roti with a rolling pin dusting with dry flour. Take care that the stuffing is not burst out.

Heat a flat tawa and place the roti on it and fry till you see brown spots on one side and turn it to other side. Smear little ghee or oil on both sides and fry till it is completely cooked on both sides.

Serve with any gravy or/and Raitha.

Methi Paratha (Indian flat bread stuffed with fenugreek leaves)

After coming here to Munich, I get to buy fresh greens other than spinach and so can experiment on some dishes. "Methi" or Fenugreek is a wonderful green leafy vegetable full of antioxidants, vitamins and fiber. It helps cleanse the system, improve eyesight and increase resistance and immunity level of our body against toxins. And though it is packed with nutrients, there's only one thing which could possibly draw us away from it, and that is it's slightly-bitter taste. In this recipe, I added lemon juice to compensate the bitter taste of methi leaves.

Ingredients:

Wheat flour – 2 cups

Salt to taste

Oil – 1 tsp

Water to make the dough

For the stuffing:

Methi leaves – 1 bunch

Cumin seeds – ½ tsp

Onion – 1 large

Garlic pods – 4

Green chillies – 4 to 5

Dhania powder – ½ tsp

Cumin powder – ½ tsp

Pepper powder – ¼ tsp

Salt to taste

Oil – 1tsp

Lemon juice – 1 tsp (optional)

Preparation:

Prepare soft dough with wheat flour, adding oil, enough salt and water and keep it aside covered for about 15 - 20min.

Heat oil in a pan and add cumin seeds, crushed garlic, chopped green chillies and finely chopped onions an d fry till the onions turn golden brown.

Add finely chopped methi leaves, salt, cumin and dhania powders and fry for about 5 min.

Add pepper powder and lemon juice to the methi leaves and turn off the heat and let it cool to room temperature.

Divide the dough into equal size balls. The above measurement makes about 7 – 8 parathas.

Roll the dough onto a small circular roti with hand and make sure that the edges are thinner than the center portion.

Place about 1 ½ tsp of the stuffing on the roti and close the filling to make a round shape as shown in the picture.

Now roll it as a regular roti with a rolling pin dusting with dry flour. Take care that the stuffing is not burst out.

Heat a flat tawa and place the roti on it and fry till you see brown spots on one side and turn it to other side. Smear little ghee or oil on both sides and fry till it is completely cooked on both sides.

Serve with any gravy or/and Raitha.