Mooli/Moolangi/Radish and Sambrani combination Parata is an excellent dish to enjoy. Mooli /Radish is good for easing the digestion and Sambrani/Chinese Potato/Wild potato is full of fiber.
You all know about preparing Mooli Parats. Yes it is the same mooli parata which we prepare. Grating and adding mooli gratings to wheat flour and mix it and roll it. But here it is a little more work for you. How about stuffing some dry curry and rolling out as parata?
It is always the case with me that I prepare some dry curry for lunch ( I love dry curries with plain rice 😉 and when one portion is left and is used for parata stuffing and it turns out to be yummy. You need to know about the vegetable You use. So that your end product will be surely liked by your people. ( Remember that brinjals, cucumber etc can not be stuffed easily and I do not know about the taste because I never try them. They are good to have as side dish).
I have used Sambrani dry curry , Radish, coriander leaves, garam masala and wheat flour for parata.
Let us see the recipe Now :
Mooli/Moolangi/Radish : 1 ( Medium sized)
Ghee : 1 Teaspoon
Coriander leaves : 1 Bundle (Small)
Garam Masala : 1/2 Teaspoon
Salt : As required
Wheat flour : 2 to 3 Cups.
Oil : 4 to 5 Tablespoons
2. Smash Sambrani/Wild potatoes and smash it slightly. Keep it aside.
3. Take a big bowl and put wheat flour, ghee, grated radish, cut coriander leaves, salt and garam masala. Mix all the ingredients nicely.
4. Add required water and prepare the dough. Keep it aside.
5. Divide the parata dough into small portions. Keep some dry flour to roll the parata.
6. Take a small portion and roll it slightly.
7. Put a tablespoon of Sambrani dry curry (half smashed) and pull all the sides to middle and make like a ball shape. (Stuffing).
8. Dip this stuffed dough in dry wheat flour and roll slowly and give a round shape.
9. Keep a tava/pan on the fire and heat. Clean it with tissue or clean towel.
10. Put rolled parata and put some oil around. (A teaspoon).
11. Cook on both sides. ( Cook parata on low and medium flame).
12. Now the Hot Mooli -Sambrani Parata is ready to serve.
13. Repeat the same with remaining dough and the curry.
14. Serve " Mooli -Sambrani Parata with the side dish you have prepared and a cup of curd.
15. We had " Mooli - Sambrani Parata " with coconut chutney and curd.
Time : 40 Minutes
Serves : 3 to 4 (According to the size ).
Keep a pan on the fire and heat. Add mustard seeds, jeera and ingh. Let mustard splutter. Add curry leaves. (Cut into thin). Add cooked Sambrani and stir nicely. Add turmeric powder, salt and chilly powder. Let it cook on low flame for 5 to 6 minutes. Stir in between. Add cut coriander leaves and mix it well. Sambrani/wild potatoes dry curry is ready to serve. It goes well with curd rice and as a side dish.
You all know about preparing Mooli Parats. Yes it is the same mooli parata which we prepare. Grating and adding mooli gratings to wheat flour and mix it and roll it. But here it is a little more work for you. How about stuffing some dry curry and rolling out as parata?
It is always the case with me that I prepare some dry curry for lunch ( I love dry curries with plain rice 😉 and when one portion is left and is used for parata stuffing and it turns out to be yummy. You need to know about the vegetable You use. So that your end product will be surely liked by your people. ( Remember that brinjals, cucumber etc can not be stuffed easily and I do not know about the taste because I never try them. They are good to have as side dish).
I have used Sambrani dry curry , Radish, coriander leaves, garam masala and wheat flour for parata.
Let us see the recipe Now :
Ingredients :
Sambrani /Chinese Potato /Wild Potato : 1 BowlMooli/Moolangi/Radish : 1 ( Medium sized)
Ghee : 1 Teaspoon
Coriander leaves : 1 Bundle (Small)
Garam Masala : 1/2 Teaspoon
Salt : As required
Wheat flour : 2 to 3 Cups.
Oil : 4 to 5 Tablespoons
Method :
1. Wash and scrape out the outer layer of Mooli and grate it. Wash coriander leaves and cut into small pieces.
2. Smash Sambrani/Wild potatoes and smash it slightly. Keep it aside.
3. Take a big bowl and put wheat flour, ghee, grated radish, cut coriander leaves, salt and garam masala. Mix all the ingredients nicely.
4. Add required water and prepare the dough. Keep it aside.
5. Divide the parata dough into small portions. Keep some dry flour to roll the parata.
6. Take a small portion and roll it slightly.
7. Put a tablespoon of Sambrani dry curry (half smashed) and pull all the sides to middle and make like a ball shape. (Stuffing).
8. Dip this stuffed dough in dry wheat flour and roll slowly and give a round shape.
9. Keep a tava/pan on the fire and heat. Clean it with tissue or clean towel.
10. Put rolled parata and put some oil around. (A teaspoon).
11. Cook on both sides. ( Cook parata on low and medium flame).
12. Now the Hot Mooli -Sambrani Parata is ready to serve.
13. Repeat the same with remaining dough and the curry.
14. Serve " Mooli -Sambrani Parata with the side dish you have prepared and a cup of curd.
15. We had " Mooli - Sambrani Parata " with coconut chutney and curd.
Note :
Do not add much water while mixing mooli gratings. Add water slowly and little by little to prepare the dough. Smashing the dry curry completely is optional. ( I just smashed a little and while rolling it is completely smashed. Roll the parata slowly or it might stick to roller. Adding more /less oil is optional. Do not add much spice while preparing the dough. The stuffing adds to the taste. Adding any other spice like chat masala, amechur powder or pav bhaji masala is optional.Time : 40 Minutes
Serves : 3 to 4 (According to the size ).
Preparation of Sambrani Dry curry
Wash and remove all the mud part from Sambrani and pressure cook for 5 to 6 minutes with little water. (Same as cooking potatoes). Remove the outer layer and wash sambrani nicely.Keep a pan on the fire and heat. Add mustard seeds, jeera and ingh. Let mustard splutter. Add curry leaves. (Cut into thin). Add cooked Sambrani and stir nicely. Add turmeric powder, salt and chilly powder. Let it cook on low flame for 5 to 6 minutes. Stir in between. Add cut coriander leaves and mix it well. Sambrani/wild potatoes dry curry is ready to serve. It goes well with curd rice and as a side dish.
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