Impossible is nothing - right!
To kick start, I will give you a very simple recipe - a Paratha ( a flat bread) with a filling.
I am NO expert but whatever and whenever I cooked for friends and family, they complimented it. I guess cooking and recipes are a work in progress. Every time we cook something, there is a slight improvement in it from the previous time. In addition, it is an art - your very original and non plagiarized work.
Ten years ago, when we moved to Seoul, in the beginning, I thought that we do NOT have many vegetable varieties but with time, things have changed. Think of a vegetable and it is highly unlikely that you won't find it.
Among one of the common Korean veges is their radish (무/ moo), it is very close to Daikon but tastes slightly different. It is very juicy and sweet unlike radish in Pakistan. I love to munch it just like that.
Today's dish is Radish Paratha or flat bread with seasoned radish filling
Preparation Time: 45 minutes - 1 Hour.
Cooking Time: 20 Minutes.
Serves: 2 People
Yield : 3 Meduim Size Parathas ( 6 inch).
Variations: Instead of radish, one can use boiled/mashed potatoes or steamed spinach or whatever leftover vegetable or fried meat etc.)
Ingredients for Paratha Dough. ( All the ingredients are sold at Foreign Food Mart, Itaewon, Seoul)
1. 150 gm: Whole wheat flour ( all purpose flour)
2. 1/2 tea spoon: Salt
3. Luke warm water to knead
Method
Mix the dry ingredients together and knead it with luke warm water to make a dough similar to pizza (or bread) dough and set aside for 10 minutes.
Ingredients for the Seasoned Radish Filling
1. 2 cups: Grated radish (grate a radish after peeling it).
2. 3 table spoons: Chopped onion
3. 1 table spoon: Crushed garlic
4. 1 tea spoon: Chopped green Chili peppers
5. 4 table spoons: Chopped coriander
6. Salt (according to your taste)
7. 1/4 tea spoon: Red Chili powder)
8. 1/2 tea spoon: Crushed Cumin seeds
9. 1/4 tea spoon: Freshly ground black pepper
10. Nutmeg: freshly grated (a pinch/optional)
Mix all the above ingredients for filling and set aside for 5 minutes.
METHOD FOR PARATHA PREPARATION
Now add 2-3 table spoons of oil in a pre heated frying pan at a medium heat and slide your paratha in it. Fry for 5 minutes and then flip it and add a spoon full of oil equally dripping oil in all corners of paratha. Let it fry for 4-6 minutes on medium heat. For a very crispy paratha, slow the heat *and leave it for 5 more minutes. Take it out when it turns golden from both sides (picture is on top) and serve with a chutney or ketchup or lemon or fresh yogurt with mint.
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| Radish Paratha at a final stage of frying. |
To kick start, I will give you a very simple recipe - a Paratha ( a flat bread) with a filling.
I am NO expert but whatever and whenever I cooked for friends and family, they complimented it. I guess cooking and recipes are a work in progress. Every time we cook something, there is a slight improvement in it from the previous time. In addition, it is an art - your very original and non plagiarized work.
Ten years ago, when we moved to Seoul, in the beginning, I thought that we do NOT have many vegetable varieties but with time, things have changed. Think of a vegetable and it is highly unlikely that you won't find it.
Among one of the common Korean veges is their radish (무/ moo), it is very close to Daikon but tastes slightly different. It is very juicy and sweet unlike radish in Pakistan. I love to munch it just like that.
Today's dish is Radish Paratha or flat bread with seasoned radish filling
Preparation Time: 45 minutes - 1 Hour.
Cooking Time: 20 Minutes.
Serves: 2 People
Yield : 3 Meduim Size Parathas ( 6 inch).
Variations: Instead of radish, one can use boiled/mashed potatoes or steamed spinach or whatever leftover vegetable or fried meat etc.)
Ingredients for Paratha Dough. ( All the ingredients are sold at Foreign Food Mart, Itaewon, Seoul)
1. 150 gm: Whole wheat flour ( all purpose flour)
2. 1/2 tea spoon: Salt
3. Luke warm water to knead
Method
Mix the dry ingredients together and knead it with luke warm water to make a dough similar to pizza (or bread) dough and set aside for 10 minutes.
Ingredients for the Seasoned Radish Filling
 |
| Grated- seasoned Radish |
1. 2 cups: Grated radish (grate a radish after peeling it).
2. 3 table spoons: Chopped onion
3. 1 table spoon: Crushed garlic
4. 1 tea spoon: Chopped green Chili peppers
5. 4 table spoons: Chopped coriander
6. Salt (according to your taste)
7. 1/4 tea spoon: Red Chili powder)
8. 1/2 tea spoon: Crushed Cumin seeds
9. 1/4 tea spoon: Freshly ground black pepper
10. Nutmeg: freshly grated (a pinch/optional)
Mix all the above ingredients for filling and set aside for 5 minutes.
METHOD FOR PARATHA PREPARATION
 |
| First make two balls (almost twice the size of the golf ball) |
 |
| Flat the balls and keep one slightly bigger than the other and spread the filling on the (bigger) flattened out portion. |
 |
| Spread the filling and after that cover this with the other layer. |
 |
| While covering it with the other layer, press it with your thumb softly to close it. |
 |
| That is how it looks once the filling is sandwiched and it is rolled out. |
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