Mooli Paratha make an excellent snack on their own or the perfect accompaniment to meat or vegetable curries
500 Gramms Chapati flour
(you can make this by sieving the bran out of wholemeal bread flour)
Pinch of salt
Tepid water
3 tablespoons of grated Mooli
3 tablespoons of melted vegetable ghee
Mooli (known as Daikon in Japan) is eaten all over the Far East. It is actually a type of radish.
Sift the flour and salt into a large mixing bowl. Gradually add tepid water to form a stiff dough. Knead for 10 minutes. Wrap dough in cling film and leave in a warm place for 30 minutes. Unwrap and knead for a further 10 minutes. The dough should be firm, but yielding and quite elastic. Pinch off a knob about the size of a large walnut and roll flat and round. Brush one side with melted ghee and fold in two to form a semi-circle. Roll this shape until thin again, brush with ghee and sprinkle a little grated Mooli on one quadrant. Fold again and roll flat to form a rounded triangular shape – this is the traditional shape of Paratha. Fry the bread in ghee over medium heat until golden brown and flaky. Repeat until all the dough is used.
As with other flat bread, Paratha can be wrapped in a stack in a tea towel and re-heated in a microwave oven for a few seconds before serving.