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RECIPE OF THE WEEK
MIXED VEGETABLE STUFFED PARANTHAS
Ingredients
Carrot: 2 (medium)
Radish: 1
Beetroot: 1
Onion: 1 (big)
Ginger Garlic paste: 2 tsp
Jeera: 1 tsp
Coriander Powder: 1 tsp
Masala Powder: 1 tsp
Turmeric powder: 1/2 tsp
Fresh Coriander leaves: A handful
Kala namak powder: 1/2 tsp
Salt to taste
Oil for frying
Method
Add salt, refined oil (2 tsp) and water to wheat flour, knead them to soft dough and keep it aside.
For making vegetable mix
Peel the skin and grate finely all the vegetables. Chop onion finely. Heat the oil in a frying pan, add jeera (sauté till it crackles), then add ginger garlic paste and saute for a minute. Add onion and fry till it becomes brown. Now add the grated vegetables, turmeric powder, chilli powder, salt, coriander powder, chilli powder, salt, coriander powder and masala powder and fry till the mixture becomes soft. Sprinkle kala namak (black salt) and finely chopped coriander leaf and keep the filling aside for cooling. Make small balls out of the filling.
Take one ball of the dough, shape it into a cup and put some vegetable filling inside it, close it, roll it and make all the paranthas, smear it with ghee while cooking in the tava. Serve the hot paranthas with raitha or onion curd.
For the side dish
Beat the freshly made curd, add salt, jeera powder, black pepper powder and a pinch of kala namak. Add finely chopped onion and coriander leaves. Serve it with hot stuffed paranthas.
Please send your recipe, along with your photograph and one of the dish, to: Metro Plus, The Hindu, Airport Road, Vallakkadavu, Thiruvananthapuram 695008. Give your full address and telephone number.
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Metro Plus
Bangalore
Chennai
Coimbatore
Delhi
Hyderabad
Kochi
Madurai
Thiruvananthapuram
Visakhapatnam
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