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Daikon Stuffed Flatbread

Posted on 02/07/2014 at 9:48 PM

Daikon Stuffed Flatbread (Mooli Paratha)

Prep Time: 20 Minutes                 Cook Time: 40 Minutes 

Just writing this recipe takes me back home; it is one of those comfort foods for me. In winter, long white radishes (called daikon) are tender and sweet. On Sunday mornings my dad would dig fresh ones out from his garden, wash them, grate them, and squeeze out the water; now they were ready for Mom to make the parathas. These flatbreads are crunchy on the outside with tender, sweet, and spicy daikons on the inside. They are best eaten hot off the griddle; the longer they sit, the softer they become. Enjoy them with Indian pickles or chutneys.

Dough

2 cups roti-atta/flour or white whole-wheat flour, plus additional for rolling

1/2 teaspoon salt

1 ¼ cups water

3–4 tablespoons canola or vegetable oil

Filling

2 cups daikon, grated

1/2 teaspoon cayenne pepper, optional

1–2 teaspoons green chilies, finely chopped, optional

2 teaspoons coriander powder

1/2 teaspoon amchur (mango powder), optional

Salt, to taste (sprinkled on filling during the preparation)

(Dough can be made in a food processor.)

  

1. In a mixing bowl, combine flour and salt. Make a well in the center of the flour. Gradually add water as you mix dough. (Depending on the type of flour, the amount of water needed may vary slightly.) The dough should be soft but easy to roll into a ball. Knead the dough for 1-2 minutes until smooth and elastic. Dough should resemble bread dough in consistency and smoothness. Cover and let stand for 10 minutes or longer.

2. Squeeze the grated daikon between your palms or place in a towel and twist, to remove the excess water. Discard the water. Place the squeezed daikon in a bowl. Mix inn cayenne pepper, green chilies, coriander powder, and amchur. Mix well. Divide filling into 8 (1/4-cup) equal portions. Set aside. (Do not add the salt to thefilling, as the salt will cause the daikons to release water and make filling soggy.)

3. Divide dough into 16 small balls. Roll each ball with the palms of your hands in a circular motion until the dough is smooth. Press to flatten. Roll each flat ball in the dry flour.

4. You will need two dough balls for each paratha. Roll out each ball into a 3-inch circle. Place about 1/4 cup of the filling on one circle, spreading evenly. Sprinkle the filling lightly with salt (I use a salt shaker). Place the second 3-inch circle on top of the filling. Press firmly your palm and seal the edges of the two circles together. Lift the filled circle, dust it with flour on both sides and roll out to a 6-inch circle. (Use only the amount of flour you need to easily roll the dough. Excess flour on the griddle burns and creates smoke.)

    

5. Heat tava/iron griddle or a heavy fry pan on medium-high heat. Adjust heat as needed. If tava is too hot the paratha will burn and stick to the tava and if not hot enough it will take a long time to cook and become dry.

6. Lightly oil the preheated griddle and wipe off excess. Place one filled paratha on the griddle. Cook for 1 to 2 minutes, until bottom turns color and paratha becomes firm and easy to pick up. Turn over with a flat spatula and cook until light brown spots appear on the underside. (While one paratha is cooking, fill androll the next one.)

7. Using a large soup or serving spoon, lightly oil top of paratha with 1/2 teaspoon oil). Turn it over and oil the second side. Using the spoon or the spatula, press the paratha several times. This helps the paratha brown evenly. Cook until golden brown on both sides.

8. Serve immediately or store in airtight container.

Makes: 8 servings Serving Size: 1 paratha

Nutrition information per serving: Calories: 160; Total Fat: 6g (Saturated Fat: 1g); Carbohydrate: 24g; Protein: 5g; Fiber: 5g; Sodium: 160mg

From The Indian Vegan Kitchen by Madhu Gadia, www.cuisineofindia.com

My Trip To India

Posted on 02/01/2014 at 3:43 PM

My Trip To India

In November, I went to India for 2 weeks. Although I go to India approximately every 3-4 years, for me it’s always a big deal. This was a short and sweet visit. Before, I left; I made all these grand plans to make this trip a culinary journey, to learn new recipes and cooking secrets from the great seasoned home cooks. But once I landed in India, it all changed. I pretty much lost all control of what I ended up eating. The food just appeared and we ate what we were served. After all, we were the guests, and every house we visited prepared their specialties, or I should say if we were at my relative’s house, they prepared my favorite foods, and my husband’s family prepared his favorite dishes.

We were well fed, and I have no complaints. Most of the time we were served, what I would classify as comfort foods – foods we grew up with. It’s these little gestures of caring and love that I find completely overwhelming; when my 80 year old uncle says, "Madhu I bought this guava just for you, because I know how much you love it," or my aunt makes me a muli paratha (Dakon stuffed flatbread) for breakfast, and insists that I eat it when it is straight off the griddle, hot and crispy. This is ultimate love.

Although, I didn’t learn any new recipes in the short two weeks, I managed to squeeze in most of my favorite foods. One of my favorite things to eat in India is "street foods." Although, I am careful about what I eat from the street vendors now, I avail every opportunity to buy foods such as fresh roasted peanuts, grilled corn, or baked sweet potatoes. The family sometimes laughs at my little quirks, but hey, I have such a short time to get everything I need. My visit to India is just as much about food as it is about visiting family and friends. One of these days, I hope to travel to India, and learn variety of regional cuisines, we’ll see. Until then, comfort foods are great.

Here are some of the photos from my trip.  Enjoy!

        

  

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