Breads and Papadums Recipes - Mooli Paratha

Ingredients

• 275/10 oz brown chapati flour

• 15ml/1 tbsp oil

• salt

• 150ml/1/4 pt lukewarm water

• 450g/1 lb large white radish, scraped and grated

• 30ml/2 tbsp chopped fresh coriander (cilantro)

• 5ml/1 tsp garam masala

• 2.5ml/1/2 tsp ground red chili

• 1 green chili, chopped

• oil for frying

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Method:

1. Place250/9 oz/1 1/4 cups of flour in a bowl with the oil and a large pinch of salt. Blend in the water and knead for 5 minutes until springy and satiny. Cover and leave for 30 minutes. Mix together the remaining ingredients except the oil and season with salt. Heat a flat frying pan (skillet) over a medium heat.

2. Divide the dough into 18 equal portions. Roll them in the palm of your hands, dust with the remaining flour and roll into 5cm/2 in rounds. Squeeze any excess water from the filling. Place a round on a floured board, spoon some filling into the centre, place a second round on top and seal the edges. Sprinkle with flour and roll out thinly. Immediately place in the hot frying pan (skillet) and cook both side until lightly browned.

3. Pour in 10ml/2 tsp of oil and fry the first side until golden brown. Add a little more oil and fry the second side. Repeat with the remaining paratha.