Kachchi Haldi Paratha With Sarson Ka Raita

30 Minutes

Serves 4

Author: Rajni Ram

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Fresh Turmeric/ Kachchi Haldi/Pacha Manjal is a Rhizome, that has been used in India from thousands of years. Though it has been used in India to flavour and give colour to most curries, it has become popular world over, owing to the health benefits it has to offer.

As a child whenever I would suffer from sore throat, my mother would say-” have a glass of hot milk infused with Turmeric and Pepper”. And believe me this combination most of the times works for a minor throat irritation. Turmeric here being an antiseptic and pepper soothes the throat. Recently I have added a video of Turmeric Latte /Haldi Wala Doodh, to my YouTube channel with fresh Turmeric and a couple of other ingredients that help in improving sleep disorders. Check out the video here. https://youtu.be/0y-Et2lbgw0

Pongal/Makar Shankranti (Indian festival) is the time when fresh Turmeric is harvested. Many Chutneys, Pickles, Curries are made during this time. The tubers are also sundried and powdered to be used through out the year. It was during this time that the idea of this recipe took form in my mind. What’s more, then I had to try it out. But a coincidence happened, where we ordered take away one day, and on the restaurants menu I found a similar recipe. We ordered it, and as I enjoyed that super soft Paratha, with turmeric notes that were so fresh, I knew this recipe was a must have on the blog.

The Picture you see of the Turmeric plant was captured by me at our uncles garden. I have a plant at home, but I had never seen such a big one, and especially never seen it blooming .Turmeric is currently touted as a super food, and the world is just going over board with it. What I mean is turmeric shots is not the right way to consume Turmeric. Shots or Turmeric tea does not bring out the benefits of the fresh turmeric and may be detrimental too. Rujutha Diwekar, a world renowned nutritionist speaks about it in her book “Eating in the age of Dieting”, where she busts many myths about turmeric.

Before I go ahead and guide you with the recipe, I would like to enumerate a few benefits of Fresh Turmeric, and why its consumption in the right amount is beneficial. The benefits of Turmeric are because a bioactive compound in it called Cucurmin.

Cucurmin is very helpful in diseases like Diabetes. Cucurmin is present in a greater amount in fresh turmeric, but most of it is lost while processing turmeric into powder. That is why, one must consume fresh turmeric during winter months when it is available abundantly.
During winters, we mostly consume a high energy diet, to heat up the body. These high energy food can cause indigestion. Turmeric helps in treating indigestion, as it is known to trigger Bile production.
Fresh Turmeric is known to relieve joint pain. Having a Turmeric latte/Haldi wala Doodh helps in relaxing the aching joints and nerves.
Turmeric is an anti- inflammatory, and antioxidant.
Cucurmin the active ingredient in turmeric may be helpful in treating Alzheimer’s disease.

The above health benefits have been picked from the internet https://www.healthline.com/nutrition/top-10-evidence-based-health-benefits-of-turmeric#TOC_TITLE_HDR_7

Fresh Turmeric should be used in the right quantity to bring out the desired benefits. Therefore stick to the amounts in the recipe. An ingredient being a super food does not warrant going overboard with the quantities.

I Served these fragrant Parathas with Sarson Ka Raita (Mustard Yogurt Dip). This is a heavenly combination, and I would love to hear your thoughts when you try this recipe.

The making of the Sarson Ka Raita is in the notes section. Watch it.

Ingredients

For the Kachchi Haldi Paratha:

Fresh Turmeric (Rhizome)- 1 inch pieces 2 (grated)
Whole Wheat Flour/ Atta 3 cups
Salt as required
Fresh Cream/ Full Cream milk 2 tbsp (check notes)
Water to knead dough as required
Oil for cooking the Parathas

For the Sarson Ka Raita:

Curd/Yogurt 200 ml
Kasundi/ Asian mustard sauce 1 tbsp (check notes for alternative)
Salt as required
Red chilli powder 1/2 tsp
Turmeric powder 1/4 tsp

For making Parathas:

Grate the fresh Turmeric rhizomes and put it in a blender. Add about 2 tbsp water and grind to a smooth paste. Keep this aside.
Now take the flour in a mixing bowl/Paraat. Make a well in the centre, and pour the turmeric paste. Add the fresh cream, and salt and rub this into the flour. (don’t add water at this stage). You will have a dry flour mixture now.
Now adding water a little at a time, Knead to form a soft pliable dough. Apply oil to the dough, cover and keep aside. Rest it for 20 minutes.
Once the dough has rested, divide it into 8 or 10 equal portions, and make them into balls. Flour your rolling board, take one dough ball at a time, dust it in flour and start rolling to a circle. Keep the paratha neither too thick, nor too thin.
Now heat a Tava/Pan. Grease it with some oil, and put the rolled doguh on it. Cook on one side drizzling some oil. Flip the Paratha, and cook on the other side. Drizzle oil again, cook until black spots appear. Remove from the Tava/pan and serve hot with chilled Sarson Ka Raita and Pickle. Repeat for the entire dough.

For the Sarson Ka Raita:

Take the curd/yogurt in a bowl and whisk it lightly. Add the Kasundi, salt, turmeric powder, and red chilli powder and mix well. Chill in the fridge until ready to serve. You can add chopped coriander if you wish.

Watch the video in the Notes section.

For making Parathas:

Grate the fresh Turmeric rhizomes and put it in a blender. Add about 2 tbsp water and grind to a smooth paste. Keep this aside. Now take the flour in a mixing bowl/Paraat. Make a well in the centre, and pour the turmeric paste. Add the fresh cream, and salt and rub this into the flour. (don’t add water at this stage). You will have a dry flour mixture now. Now adding water a little at a time, Knead to form a soft pliable dough. Apply oil to the dough, cover and keep aside. Rest it for 20 minutes. Once the dough has rested, divide it into 8 or 10 equal portions, and make them into balls. Flour your rolling board, take one dough ball at a time, dust it in flour and start rolling to a circle. Keep the paratha neither too thick, nor too thin. Now heat a Tava/Pan. Grease it with some oil, and put the rolled doguh on it. Cook on one side drizzling some oil. Flip the Paratha, and cook on the other side. Drizzle oil again, cook until black spots appear. Remove from the Tava/pan and serve hot with chilled Sarson Ka Raita and Pickle. Repeat for the entire dough.

For the Sarson Ka Raita:

You can watch the making of Sarson Ka Raita in the Notes Section.

Notes:

Milk can be used instead of cream while kneading. I recommend using full cream milk, as the fat content makes the parathas softer. Substitute 2 tbsp cream with 1/2 cup full cream milk. Incase you are using milk, the water used to knead will be less.
These Parathas can also be made with Turmeric powder, but the fresh aroma of the turmeric roots will be missing.
Kasundi is Indian Mustard sauce, easily available in online retail stores. Alternately grind 1 tsp mustard with 1/4 inch fresh turmeric piece, and add it to the yogurt.