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Photo of Shalgam Ka Paratha by Bethica Das at BetterButter

Shalgam Ka Paratha

Bethica Das
15 minutes
Prep Time
25 minutes
Cook Time
2 People
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ABOUT Shalgam Ka Paratha RECIPE

A perfect and healthy weekend breakfast to be relished with yoghurt, pickle or just plain butter.

Recipe Tags

  • Veg
  • Easy
  • Tiffin Recipes
  • North Indian
  • Shallow fry
  • Breakfast and Brunch

Ingredients Serving: 2

  1. 1 & 1/4 cups whole wheat flour (makes 5 parathas)
  2. pinch of salt
  3. 1 tbsp. oil to knead
  4. oil to shallow fry
  5. Stuffing -
  6. 2-3 shalgam, grated
  7. 1 tbsp. oil
  8. 1 tsp. cumin seeds
  9. pinch of asafoetida
  10. 1 tsp. cumin powder
  11. 1/2 tsp. turmeric powder
  12. salt to taste
  13. 1/2 tsp. coriander powder
  14. 1/2 tsp. coriander powder
  15. 1/2 tsp. garam masala powder
  16. 1 tsp. red chili flakes
  17. 1 tsp. ginger, grated
  18. 1 tbsp. dried mint, crushed / fresh mint chopped


  1. Heat oil in a pan. Temper with cumin seeds and asafoetida. Saute for a few seconds. Add the ginger and all the dry spices. Saute for a few seconds.
  2. Immediately add the grated turnip, chili flakes and dried mint. Combine everything well and saute on a medium flame for 4-5 minutes or till dry. Set aside to cool down.
  3. In a bowl, mix together flour, salt and oil. Knead into a dough with required quantity of water. Cover and keep aside for 15-20 minutes.
  4. Divide into 10 small equal portions. Roll out each of them into a shape of a poori by dusting some flour. Take one poori and spread some of the stuffing over it.
  5. Cover with another poori and seal all edges. Sprinkle some more flour and roll out into a larger circle like a chapatti. Roll out the remaining dough in the same manner.
  6. Heat a tawa / griddle and shallow fry the rolled out stuffed parathas one at a time by drizzling some oil over it and around the edges.
  7. Fry till they are light golden in colour. Transfer to a serving plate and serve them hot with yoghurt, pickles or butter.

Reviews (1)  

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Mani Kaur
Mani Kaur   Jan-10-2018

It's really awesome.

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