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Shalgam Paratha (Stuffed Turnip Flat Bread)
Shalgam Paratha (Stuffed Turnip Flat Bread)

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We hope you got benefit from reading it, now let’s go back to shalgam paratha (stuffed turnip flat bread) recipe. You can have shalgam paratha (stuffed turnip flat bread) using 18 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to cook Shalgam Paratha (Stuffed Turnip Flat Bread):
  1. Provide 1 & 1/4 cups whole wheat flour (makes 5 parathas)
  2. Get pinch salt
  3. Get 1 tbsp. oil to knead
  4. Take oil to shallow fry
  5. You need boondi raita, yoghurt, pickle or butter to serve
  6. You need Stuffing -
  7. Take 2-3 shalgam (turnip), grated
  8. You need 1 tbsp. oil
  9. Get 1 tsp. cumin seeds
  10. Prepare pinch asafoetida
  11. Use 1 tsp. cumin powder
  12. Get 1/2 tsp. turmeric powder
  13. Use to taste salt
  14. Get 1/2 tsp. coriander powder
  15. Prepare 1/2 tsp. garam masala powder
  16. You need 1 tsp. red chili flakes
  17. Take 1 tsp. ginger, grated
  18. Take 1 tbsp. dried mint, crushed / fresh mint chopped
Steps to make Shalgam Paratha (Stuffed Turnip Flat Bread):
  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.
  2. Immediately add the grated turnip, chili 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.
  3. 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.
  4. 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.
  5. Cover with another poori and seal all edges. Sprinkle some more flour and roll out into a larger circle like a chapatti.
  6. 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.
  7. Serve them hot with boondi raita, yoghurt, pickles or butter.

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