Are you a mom who loves to cook healthy and tasty for all, whose kids have a hearty appetite, and who occasionally frets over how to get people to eat what they might not welcome at first sight?? Take for example what is known in Gujarat as MOGRI. It is a vegetable, looks like black strings and is rich in Iron. But its looks deflate people’s enthusiasm for tasting it.
This week I tried two variations of Parathas or wraps for the first time and they got a favorable feedback from people around. I am sharing it with other moms in the hope that it helps and would love to know more about more such cheater fare 🙂
1. Black Pearl Parathas
Finely chopped MOGRI 1 cup
Finely chopped Brinjals (Eggplant or Baigan) 1 cup
Finely chopped tomatoes 1/2 cup
Finely chopped spring onions 1/2 cups
Finely chopped Spring Garlic 1/2 cups
Finely chopped coriander leaves 1/2 cup
Grated ginger 1+1/2 table spoons
Ground green chillies 1+1/2 table spoons
Salt to taste – black and white
Oil (Try Mustard oil or Olive Oil for variation, else Groundnut oil will do) 1/2 cup
Plain Flour 2-4 cups*
1. Take a medium-sized, copper-bottomed pan and heat oil in it.
2. Add Tomatoes and Brinjals and stir at medium-low heat until the oil is separated
3. Add ginger and chillies and stir for a minute
4. Add Garlic, Onions, MOGRI and salt and cover with a lid
5. Open the lid about every one to two minutes and stir until MOGRI is soft to an extent that when you bite it, your teeth almost do not feel it
6. Add coriander and remove from the heat allowing to cool down to just a little warm
7. Sprinkle flour in small quantities and knead into a dough that you can comfortably roll. *Different women have different degrees of comfort with how hard the dough they roll can be. If you are comfortable with rolling soft dough, it will take comparatively less flour and correspondingly the flavor of the paratha you roll would be stronger. Proportionately more flour tones down the flavor, so go ahead and choose your dough type.
8. When dough is made, divide it into the balls of the size and shape you prefer
9. Heat a non-stick TAVA and roast (Light-to medium) the Paratha using the oil of your choice.
10. If you want to use these as wraps, use a combination of various salad ingredients, make a roll, pour beaten hung curd and sprinkle black olives
VARIATION: Instead of MOGRI, I also use SUVA BHAJI also and it becomes just as acceptable.
Of course, when kids sit down to eat, they do sense that there is something more pungent than usual. Even if you lie for a while, you won’t get too far. So kids, as they go ahead eating these wraps, will scream, “Cheater!!!” – which is your reward 🙂
2. Carrot Beetroot Wraps
I have sent these to my boys who live in hostels, but I have not had their feedback yet. I have a hunch that due to their deep pink color, they might be more acceptable to girls.
Small-medium sized, thin carrots: 2
Medium sized Beetroot: 1
Salt to taste
Lemon juice: 4 tbsp
Sugar: 2+1/2 tbsp
Black Pepper, finely ground: 1 tbsp
Roasted Cumin Seeds Power, 1 tbsp
Flour – plain, 3-4 cups
Oil, 1/2 cups
1. Bring water to boil in a pan and steam the carrots and beetroot in the steam such that water does not touch them
2. Remove when steamed and allow to cool
3. Use blender and make a fine paste, strain in order to remove lumps
4. Collect the paste in a bowl, mix all other ingredients while stirring vigorously for a bout two minutes
5. Start adding little quantities of flour until you have come to a level of firmness of the dough that you are comfortable rolling. You know that higher proportion of flour in the mixture will weaken the flavor.
6. Divide the dough into balls, roll and roast the wraps using little quantity of oil.
7. Use the ingredients that kids like, for filling.
It could be Potato Chaat inside, and the roll can
be eaten with Fudina/Mint Chutney, or a vigorously
mixed curd with mustard, or sauces like Mustard