Lauki-Mooli Paratha

by JyothiPerinchery
A stuffed roti with bottle gourd and radish
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Votes: 1
Rating: 4
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Rate this recipe!
Cuisine North Indian
Prep Time 40 minutes
Servings
people
Ingredients
For the stuffing:
For the roti:
  • Atta(ashirwad atta) - 3 cups
  • Salt - 1/2 tsp
  • Water(As reqd) -
  • Oil - 2 tsp
Cuisine North Indian
Prep Time 40 minutes
Servings
people
Ingredients
For the stuffing:
For the roti:
  • Atta(ashirwad atta) - 3 cups
  • Salt - 1/2 tsp
  • Water(As reqd) -
  • Oil - 2 tsp
Votes: 1
Rating: 4
You:
Rate this recipe!
Instructions
  1. Prepare dough for roti with all the ingredients as mentioned and keep aside for a few minutes.
  2. For preparing stuffing: Heat a kadai and add oil. Once oil is heated, add the onions and fry lightly. Reduce heat to low and add coriander powder, turmeric powder, saunf powder, garam masala powder & chilly powder. Stir fry for a few seconds. Add the grated bottle gourd and radish. Put the flame on high to ensure that water from radish & bottle gourd evaporates completely.
  3. Now add green chillies and finely cut coriander leaves. Fry in open kadai for the next 10 minutes in high heat, stirring from time to time. Add ajwain/saunf and mix. Stir for some more time until mixture starts to turn color. Cool the mixture.
  4. To make the stuffed parathas: Take 2 small balls of the atta dough and roll it into small puris one slightly larger than the other.
  5. Spread 1 tbsp of the stuffing mixture onto the smaller puri and close the stuffing with the other. Seal the ends firmly using your forefinger. Use additional flour to prevent chappathy sticking to the rolling pin/surface. Heat a kadai & fry like a chapathi dabbing a little oil to keep it soft.
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