Aloo ~ Mooli Paratha / Potato ~ Radish Parota served with Keerlu ~ Ambade Kochla Nonche / Bamboo Shoots ~ Hogplum Pickle and Shrikhand ……. A healthy roti with the added goodness of radish which is good for health ……
This is all in one Paratha. I call it so coz. here Instead of stuffing in the mixture I just prepare the mixture and add in the wheat flour and bind it all together to a tight / stiff dough without addition of any water. Then roll out into semi thick parathas unlike the stuffed parothas. This is easier, healthier and also faster. This paratha too, does not need any spicy dish along with it, it can be served with raita, pickle, shrikhand, chutney etc. Though spiced Dalitoy also tastes great. Well, we Amchies are very partial towards our Dalitoy …. We call it our kuldevo meaning household deity without which our day does not begin nor end. Dalitoy is something that can be relished with anything like Chapati / Roti / Rice / Dosa / Idly ….. you name it and we enjoy it with that dish. Sometime even with pulav’s. But today we enjoyed this paratha with Keerlu ani Ambade Kochla nonche ie. Bamboo Shoots and Hogplum pickle and also Shrikhand. I love to make these parathas for dinner as it is lighter and simple in procedure. You can prepare this and enjoy the same anytime you wish to have say for morning breakfast, lunch or dinner. But do try it out and relish the same with family and friends.
Pressure cook one medium sized potato to 4-5 whistles. Let the pressure drop on its own, remove and let it cool a bit. Peel off the outer skin and mash the potato well, there should be no lumps. Peel off the skin and grate one medium sized radish. You should have about 2-3 cups of grated radish in all. Add this to the mashed potato. Now add in coriander paste or finely chopped about 2-3 tblsp, Salt to taste, 1 tsp grated ginger, 1 tblsp chilly powder, 1 tsp hing powder and mix well into a mixture.
Now add in about 2-3 cups of wheat flour and bind to a stiff dough. Add more wheat flour if necessary. Do not add in any water. The radish and potato has enough water content in them which is enough for binding the dough. The amount of wheat flour depends upon the water content in potato and radish, so it depends solely on the same. So go by your instinct while adding the same. You can keep adding and binding the dough so that you won’t end up adding in more flour. Once you get a stiff and smooth dough. Cover it and keep aside for about 20 minutes. You have to prepare the dough stiff coz. once you give it rest period the gluten gets released and the dough turns up smoother / softer.
Knead the dough again and make large lemon sized balls out of them. Roll them in wheat flour dusting them properly all round and roll them into thick roti evenly and carefully. You can dust the roti with wheat flour as you proceed rolling it out to prevent it sticking to the rolling pin and to ensure smooth and even rolling. The rolling should always be done with equal and steady pressure in one go turn the roti and repeat which ensures you get evenly rolled parathas.
Put the tava to heat on high and when its very hot lower the heat to medium and brush it with some ghee / oil and then gently place over the rolled paratha on the tava. Please be careful when doing so. The paratha should be placed flatly without any creases in them. When you see bubbles appearing on the top side of the paratha, brush the top side of the paratha also with ghee / oil and with the help of a flat spatula gently overturn / flip the paratha and cook on the other side too. When the other side gets cooked flip over again for a minute or two and once more ie both sides should be cooked again for a minute each. By now the paratha will have cooked. Remove and keep it aside on a plate and you can brush this again with ghee if desired. Serve the paratha hot with fresh butter, curds or raita or any dish of you choice. Repeat the procedure with remaining dough. Enjoy Aloo ~ Mooli Parathas / Potato ~ Radish Parotas with family and friends. They really are really yummy. You can prepare them ahead and serve after some time too. But they are best served hot, though they taste great in lunch box too.