Knolkhol / Kohlrabi Parathas

                   Kohlrabi Parathas served with Tomatillo Dal

After preparing sambhar and subzi with kohlrabi last week, I had to use the remaining kohlrabi lying in my refrigerator. I was in no mood to prepare the same things again and so thought of preparing these parathas. As you might have guessed, mooli parathas are the inspiration behind this.
The parathas are yummier (for kohlrabi lovers like me) and do remain soft due to the kohlrabi addition and so are a perfect lunch box candidates.

Ingredients to make around 12 parathas:
3 cups atta (whole wheat flour)
1 cup grated kohlrabi
1/2 tsp salt
1 tsp oil (optional)
Green chili, finely chopped / 1/2 tsp chili powder (optional and skip if serving kids)
1 Tbsp finely minced cilantro
1 & 1/4 cups water (Approximate quantity given and adjust accordingly. Same cup was used to measure the atta.)
Oil to make parathas

Preparing the dough:
Mix the flour, kohlrabi, salt, oil, chili and cilantro together in a bowl. Gradually add water to the flour mixture and prepare the dough. The quantity of the water can be increased or decreased depending upon the softness of the dough preferred (while rolling out parathas). If the dough becomes too soft, more flour can be added. In the same way, if the dough becomes too stiff, add a little bit of water. Also note that after resting, the dough becomes a little softer due to the addition of the kohlrabi.
Cover and allow it to rest for at least an hour.

Rolling:
Divide the dough into 12 equal portions and shape them into balls. Take a ball, flatten it and dust with flour. Roll it into a thin circle of about 5 to 6 inches diameter. You can stop rolling here and can fry it or roll it into a triangular shaped paratha as follows. Smear the rolled circle with oil / ghee and fold into half and again fold it to form a triangle. If needed, dust it again and roll it into a thin triangle. Repeat the rolling with the remaining dough. If you are comfortable, you can do the rolling and frying stuff simultaneously. Or roll some parathas, do the frying and come back again to roll.

Frying:
Heat a skillet / tava over medium heat. Place a paratha on the skillet and toast it about for a minute and flip it. Add 1/2 tsp oil each around the edges and on the surface of the paratha. Toast the other side too. Flip one more time if required. The parathas need to be toasted uniformly.
You can fry with out the oil too. I usually smear a greased spoon over the rotis.
For a detailed and pictorial description of how to make parathas, look here.
Serve warm with any subzi / dal.

This goes to
1. Jihva - Breakfast guest hosted by me, Indira being the creator of the event.
2. EFM - Parathas and Gravies / Curries Series hosted by Srilekha.
3. Kid's Delight - Snacks hosted by Srivalli.

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