We both love stuffed parathe. But it has been a long time I made any. Though I made parathe once in a while, I took the shortcut . I had one huge radish in the fridge which needed some immediate attention. A paratha with this was on my mind ever since I read this comment . So I made these yesterday for breakfast.
These brought back fond memories of our college days. Though we didn’t know each other back then, we both remembered those days when we used to eat stuffed parathas topped with butter at “Mandar” – a “mess” (a small restaurant) in Belgaum. It was a daily routine to eat these for all college students. That is where I learnt making parathas. I used to observe this aunty making hot parathas – while boys used to eat at a separate section outside the house, girls were served food at their dining table. I still cherish those days. While we ate these hot parathas yesterday, we talked about those days. I think I am going to make these frequently now.
This is not authentic recipe of these popular parathas. I made it up. We loved this, so I am going to stick to this recipe hereafter.
Ingredients for outer cover : 2 cups wheat flour Salt 1 tea spn oil Water
Method: Make a dough of chapati dough consistency . Knead it very well and keep it aside for 15mins.
Stuffing: 2 cups grated radish 1 tea spn cumin seeds 1/2 tea spn coriander-cumin powder 1 tea spn chilli powder 1/2 tea spn amchoor powder Oil Salt
Method: Heat oil and add cumin seeds. Then add radish, coriander-cumin powder, chilli powder, amchoor powder, salt. Cover and cook on a low flame for few minutes. Open the lid fry it well on a high flame till all water is absorbed and the mixture is dry (make sure it is dry, because if it is wet it will come out when rolling).
Assembling parathas: Make a small ball of outer cover and roll it into small round. Make a small ball of stuffing. Stuff this ball into outer covering. Roll into desired thickness very carefully. Serve hot topped with some butter and pickle on the sides (if you are calorie conscious, leave out the butter).
Serves : 2-3 Preparation time : 1hr
PS: I used white long radish which was not very juicy.
Pictorial:
There are many names for this famous South Indian delicacy. These crispy vadas are loved by all. I remember while growing up, my brother used to pester aayi to make these often. She would serve it with coconut chutney . I have remained a fan over the years. I like to order these whenever we go to any Indian restaurant here or any restaurant in India. I love mine dipped in sambar.
Everyone likes to flavor their vadas differently. I add curry leaves, green chillies and/or pepper, coconut pieces to mine. One of the basic requirements to get these perfect is to grind with very less water. I use my ultra grinder to make the batter. Ever since I bought this, I am making the perfect, crispy vadas at home.
Ingredients: 2 cups urad dal Oil Salt 2 tbl spns coconut pieces 5-6 curry leaves 1 tea spn black pepper or 4 green chillies cut into pieces
Method: Soak urad dal in water for few hours. Grind it to a smooth batter without adding too much water. Now add coconut, curry leaves and pepper(or green chillies), salt. Apply some water to your palm. Take a small ball of the batter and give it a round shape. Make a hole ( thootu ) in the center. (Below I have used a parchment paper to help in taking picture. But palm of your hand works best in my opinion). Heat oil and slide these vadas very carefully. Fry till they are crispy. Serve while they are still hot with sambar and/or chutney.
Serves : 2-3 Preparation time : 30mins
Pictorial:
