Turnip Parata

Preparation Time : one hour

Cooking Time : 20 minutes

Serving : 3-4 members

Description

Turnips are one vegetable that I hate in what ever form they are cooked in . I still remember piling up the entire mass of turnip from my plate to a spoon and gulping it down with a mouth full of water with out chewing or getting to taste it as a kid at my boarding school . As it was compulsory to finish of what ever was served in the plate . If not , we had a teacher minding us on each table and to add to this we did have a duty teacher who comes checking our plates after every meal . My aversion towards turnips got more worse as I started cooking them mainly due to the acquired smell it has . So no turnips at all what so ever at home . Once on a holiday to moms place , she served me a Parata with curd for lunch and it tasted yum . I was surprised to know it was a Parata   Stuffed using turnips . Though turnips to me is not considered a taste by itself , it still was one of the most intense sensations I experienced . The touch of thick curd magically added depth to the turnip paratas leaving way to  a satisfying meal  . Got the recipe from mom and then on it was added as a regular at home . This sure was a revitalising wake up call to me after decades of aversion towards turnips .

Ingredients for dough

Ingredients for turnip stuffing

Method for Parata Dough

Place wheat flour, salt, curd and oil in a mixing bowl.Knead to a soft dough adding water.Cover with a wet cloth and set aside for 30 minutes.

Method for Turnip Stuffing

1. Heat 1 tablespoon oil in a pan. Add cumin seeds.Once it start’s to crackle, add grated turnips.Sauté until moisture is gone.
2. Now add red chilli powder , ginger, garlic , green chillies, turmeric powder, garam masala powder , dry mango powder and salt.
3. Cook and stir for 4 to 5 minutes or until all the ingredients are mixed well and stuffing turns dry . cool completely.

How to proceed

1. Make 6 round balls from the dough.Roll each ball in the shape of a round roti (about 5-inch diameter) to hold the stuffing.
2. Put 2-3 tablespoon stuffing in the centre of roti and gather the edges towards the middle and roll gently with in your palms to a round ball.
3. Do the same with all the dough and turnip stuffing . Roll each stuffed ball gently dusting flour to one inch thick rotis . Heat a tawa / griddle over medium heat.
4. Put the stuffed rolled paratha on the hot griddle / Tawa . Cook for 2 minutes then flip the paratha and apply ghee or oil on the paratha.Cook further for another 2 minutes longer or until the paratha colour changes to light golden brown.
5. Remove and serve hot with thick curd or any vegetable curry of choice .