Posted on 02/07/2014 at 09:48 PM by Tina Marchand
Daikon Stuffed Flatbread (Mooli Paratha)
Prep Time: 20 Minutes Cook Time: 40 Minutes
Just writing this recipe takes me back home; it is one of those comfort foods for me. In winter, long white radishes (called daikon) are tender and sweet. On Sunday mornings my dad would dig fresh ones out from his garden, wash them, grate them, and squeeze out the water; now they were ready for Mom to make the parathas. These flatbreads are crunchy on the outside with tender, sweet, and spicy daikons on the inside. They are best eaten hot off the griddle; the longer they sit, the softer they become. Enjoy them with Indian pickles or chutneys.
2 cups roti-atta/flour or white whole-wheat flour, plus additional for rolling
1/2 teaspoon salt
1 ¼ cups water
3–4 tablespoons canola or vegetable oil
2 cups daikon, grated
1/2 teaspoon cayenne pepper, optional
1–2 teaspoons green chilies, finely chopped, optional
2 teaspoons coriander powder
1/2 teaspoon amchur (mango powder), optional
Salt, to taste (sprinkled on filling during the preparation)
(Dough can be made in a food processor.)
1. In a mixing bowl, combine flour and salt. Make a well in the center of the flour. Gradually add water as you mix dough. (Depending on the type of flour, the amount of water needed may vary slightly.) The dough should be soft but easy to roll into a ball. Knead the dough for 1-2 minutes until smooth and elastic. Dough should resemble bread dough in consistency and smoothness. Cover and let stand for 10 minutes or longer.
2. Squeeze the grated daikon between your palms or place in a towel and twist, to remove the excess water. Discard the water. Place the squeezed daikon in a bowl. Mix inn cayenne pepper, green chilies, coriander powder, and amchur. Mix well. Divide filling into 8 (1/4-cup) equal portions. Set aside. (Do not add the salt to thefilling, as the salt will cause the daikons to release water and make filling soggy.)
3. Divide dough into 16 small balls. Roll each ball with the palms of your hands in a circular motion until the dough is smooth. Press to flatten. Roll each flat ball in the dry flour.
4. You will need two dough balls for each paratha. Roll out each ball into a 3-inch circle. Place about 1/4 cup of the filling on one circle, spreading evenly. Sprinkle the filling lightly with salt (I use a salt shaker). Place the second 3-inch circle on top of the filling. Press firmly your palm and seal the edges of the two circles together. Lift the filled circle, dust it with flour on both sides and roll out to a 6-inch circle. (Use only the amount of flour you need to easily roll the dough. Excess flour on the griddle burns and creates smoke.)
5. Heat tava/iron griddle or a heavy fry pan on medium-high heat. Adjust heat as needed. If tava is too hot the paratha will burn and stick to the tava and if not hot enough it will take a long time to cook and become dry.
6. Lightly oil the preheated griddle and wipe off excess. Place one filled paratha on the griddle. Cook for 1 to 2 minutes, until bottom turns color and paratha becomes firm and easy to pick up. Turn over with a flat spatula and cook until light brown spots appear on the underside. (While one paratha is cooking, fill androll the next one.)
7. Using a large soup or serving spoon, lightly oil top of paratha with 1/2 teaspoon oil). Turn it over and oil the second side. Using the spoon or the spatula, press the paratha several times. This helps the paratha brown evenly. Cook until golden brown on both sides.
8. Serve immediately or store in airtight container.
Makes: 8 servings Serving Size: 1 paratha
Nutrition information per serving: Calories: 160; Total Fat: 6g (Saturated Fat: 1g); Carbohydrate: 24g; Protein: 5g; Fiber: 5g; Sodium: 160mg
From The Indian Vegan Kitchen by Madhu Gadia, www.cuisineofindia.com