Shalgam (White Turnips) Paratha

As you know me, I am always on a hunt for new vegetables.  So this week, at our local produce store, White Turnips caught my eye.  A root vegetable called as Shalgam in Hindi.  The best way for me to try out a new vegetable is to make parathe, stuffed Indian whole wheat bread.  And it turned out great.

Ingredients:
Wheat Flour - 4 cups

White Turnip Bulbs/Shalgham - 4
Ginger - 1/2 inch piece

Kasuri Methi/Dried Fenugreek Leaves - 2 tsp

Cumin/Jeera Seeds - 1/2 tsp

Coriander/Dhania Seeds - 1 tsp

Cayenne Pepper/Red Chilli Powder - 1 tbsp

Garam Masala or any spice mix - 1/4 tsp

Oil - 2 tbsp
Salt

How to cook Shalgam Paratha:

• In a mixing bowl, add wheat flour, little salt and knead into a soft dough with water.  Add 1 tsp oil and knead it well.  Keep it covered for 30 minutes.
• Peel the turnips and grate them.  Grind the coriander seeds to a coarse powder.

• Stuffing: Heat about 2 tbsp oil in a pan and add cumin seeds.  When cumin seeds darken, add grated turnips.  Saute till most moisture is gone.  Add ground coriander, crushed kasuri methi, cayenne pepper, finely chopped ginger, garam masala and salt.  Saute till all the ingredients are mixed well and stuffing turns dry.  Let it cool.
• Make round balls of the wheat dough and roll each one big enough (4 - 5 inches diameter) to hold the stuffing.
• Place 1 - 2 tbsp stuffing in the centre and gather the edges into a round ball.  Let the stuffed  balls rest for a couple of minutes.  Roll each stuffed ball gently dusting wheat flour as per desired thickness.
• Heat a griddle/tawa and roast rolled stuffed parathas both sides using butter or oil.

Serve hot Shalgham Parathe with curd or pickles or curry.